Side Pannel
Chicken Picadillo
Ingredients List
- ------------------------------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
Directions
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.
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.
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