Viewing post #97995 by patrob
|RED CHICKEN WITH ALMONDS
3 tsp olive oil (divided use)
1 small onion, finely chopped
2 cloves garlic, minced
1/3 c dry sherry (or dry white wine or chicken stock)
14 oz can diced tomatoes
1/2 c chicken stock or bouillon
1/2 tsp cumin
1/2 tsp dried oregano, crushed
1/4 tsp dried thyme, crushed
1/4 tsp salt
black pepper to taste
1/2 c slivered almonds
4 boneless, skinless chicken breast halves
2 TBSP lime juice
1 TBSP minced fresh cilantro (or 1 tsp dried)
In a large nonstick skillet, saute onion and garlic over medium heat for 5 min. Add 2 TBSP sherry when onion and garlic start sticking to the pan. Add remainder of sherry, tomatoes, chicken stock, cumin, oregano, thyme, salt, and pepper. Bring to a boil; then reduce heat and simmer for 10 min. Set aside and allow to cool. In a food processor, grind almonds to a powder. Add cooled sauce and puree. Set aside.
In the same skillet, saute chicken in remaining oil 2 min per side. Stir cilantro and lime juice into the sauce and add sauce to the chicken. Cover the skillet and simmer 10 min or until chicken is thoroughly cooked. Good with rice.
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