Chicken Almendrado Rice

1 md Onion, chopped (about l/2

-cup) 2 tb Margarine or butter

1 tb Vegetable oil

1 c Chicken broth

1/4 c Slivered almonds

1 tb Ground red chilies

1 ts Vinegar

1/2 ts Sugar

1/2 ts Ground cinnamon

4 Chicken breast halves,

-boned Cook onion in margarine and oil in 10-inch skillet, stirring frequently, until tender. Stir in broth, 1/4 Cup almonds, the ground red chilies, vinegar, sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Spoon mixture into blender. Cover and blend on low speed about

1 minute or until smooth. Return sauce to skillet. Dip chicken breast

halves into sauce to coat both sides. Place chicken, skin sides up, in single layer in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until done. Serve sauce over chicken. 4 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994
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