Chicken Picadillo
Serves:
Ingredients:
---------
PHILLY.INQUIRER ---------
1
ts
CINNAMON
1/2
c
CHOPPED ONIONS
1
ts
SUGAR
2
tb
VEGETABLE OIL
1
tb
CHOPPED GREEN CHILIES
1/8
ts
RED PEPPER
1/2
c
GOLDEN RAISINS
1/2
ts
CUMIN
16
oz
WHOLE TOMATOES CHOPPED
1/2
ts
SALT
8
THIGHS BROILER-FRYER,SKINNED
1/4
c
LICED ALMONDS
Method:
IN A SMALL BOWL,MIX TOGETHER THE TOMATOES,RAISINS,GREEN CHILIES,SUGAR,CINNAMON,SALT ,CUMIN,AND RED PEPPER AND SET ASIDE.
IN A LARGE FRYING PAN,PLACE THE OIL AND HEAT TO MEDIUM HIGH.
ADD THE CHICKEN AND COOK,TURNING,ABOUT 10 MINUTES OR UNTIL BROWN ON ALL SIDES.
ADD THE ONION AND COOK,STIRRING 2 TO 3 MINUTES OR UNTIL SLIGHTLY TENDER.
DRAIN OFF EXCESS FAT.
ADD THE TOMATO MIXTURE;COVER,REDUCE THE HEAT T MEDIUM,AND COOK ABOUT 15 MINUTES OR UNTIL CHICKEN IS FORK TENDER.
UNCOVER A COOK FIVE MINUTES LONGER.
SERVE CHICKEN AND SAUCE OVER HOT COOKED RICE.
SPRINKLE WITH ALMONDS.
MAKES FOUR SERVINGS.