Chicken Picadillopoultry ----PHILLY.INQUIRER---- 8 thighs broiler-fryer,skinned 1/2 teaspoon salt 16 oz whole tomatoes chopped 1/2 teaspoon cumin 1/2 cup golden raisins 1/8 teaspoon red pepper 1 tablespoon chopped green chilies 2 tablespoon vegetable oil 1 teaspoon sugar 1/2 cup chopped onions 1 teaspoon cinnamon 1/4 cup 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. |
