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Tuesday, May 26, 2015
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Martinsville, Virginia 24115
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Pollo con almendras (Almond chicken)
Contributed by: Nisamer Sechrist
  • 2 pounds chicken breast or thighs
  • Olive oil
  • 1 1/2 cups almonds
  • 1 large onion, chopped
  • 1 chicken bouillon cube
  • 1 tsp. ground cinnamon
  • Water
Cut the chicken into squares. Add oil in a deep frying pan. Fry the chicken until it is golden. Using the same oil, fry the almonds for only about 1 to 2 minutes to get a golden color. Do not burn them.
Sauté the onions in a different pan. Put the onions and chicken in a pot. Blend the almonds in a blender, and add to the pot.
Add the chicken bouillon cube and ground cinnamon and add water until the chicken is covered. Let boil until the sauce starts to get thick.
Turn off and let set for a few minutes for the sauce to settle.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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