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Chicken Almendrado over Rice

Yields1 Serving

Chicken breasts smothered in a spicy cinnamon and almond sauce is a great change up for an ordinary meal. For those of you who are not heat freaks, you can control the level of spiciness by using less cayenne pepper.

 1 medium onion, chopped
 2 tbsp butter
 1 tbsp vegetable oil
 1 cup chicken broth
 ¼ cup slivered almonds
 1 tbsp ground cayenne pepper
 1 tsp vinegar
 ½ tsp sugar
 ½ tsp ground cinnamon
 2 chicken breast cut into halves
 slivered almonds for garnish
 1 cup white rice
Relish
 ½ avocado
 1 tomato, small
 ½ jalepeno
 ½ tbsp lemon juice or white wine vinegar
1

Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.Stir in broth, 1/4 cup of almonds, the cayenne pepper, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.

2

Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet.

3

Dip chicken breasts into the sauce to coat both sides. Place skin sides up in a single layer in the skillet. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.

4

While chicken is cooking, cook rice according to package directions.

5

In a small bowl, make relish by finely dicing the tomato and jalapeno, drizzle the lemon juice over it and give it a stir. Set aside.

6

To serve, plate the meal by putting down a bed of rice, then the chicken. Slice the avocado slay the slices out on the chicken then top it with some of the relish.