Title: Chicken Picadillo
Categories: Poultry
Yield: 4 Servings
| PHILLY.INQUIRER |
| 8 | | THIGHS BROILER-FRYER,SKINNED |
| 1/2 | ts | SALT |
| 16 | oz | WHOLE TOMATOES CHOPPED |
| 1/2 | ts | CUMIN |
| 1/2 | c | GOLDEN RAISINS |
| 1/8 | ts | RED PEPPER |
| 1 | tb | CHOPPED GREEN CHILIES |
| 2 | tb | VEGETABLE OIL |
| 1 | ts | SUGAR |
| 1/2 | c | CHOPPED ONIONS |
| 1 | ts | CINNAMON |
| 1/4 | c | LICED ALMONDS |
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.