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Ingredients Jump to Instructions ↓

  1. -- PHILLY.INQUIRER -- 1 ts CINNAMON

  2. 1/2 c CHOPPED ONIONS

  3. 1 ts SUGAR

  4. 2 tb VEGETABLE OIL

  5. 1 tb CHOPPED GREEN CHILIES

  6. 1/8 ts RED PEPPER

  7. 1/2 c GOLDEN RAISINS

  8. 1/2 ts CUMIN

  9. 16 oz WHOLE TOMATOES CHOPPED

  10. 1/2 ts SALT

  11. 8 THIGHS BROILER-FRYER,SKINNED

  12. 1/4 c LICED ALMONDS

Instructions Jump to Ingredients ↑

  1. IN A SMALL BOWL,MIX TOGETHER THE TOMATOES,RAISINS,GREEN CHILIES,SUGAR,CINNAMON,SALT ,CUMIN,AND RED PEPPER AND SET ASIDE.

  2. IN A LARGE FRYING PAN,PLACE THE OIL AND HEAT TO MEDIUM HIGH.

  3. ADD THE CHICKEN AND COOK,TURNING,ABOUT 10 MINUTES OR UNTIL BROWN ON ALL SIDES.

  4. ADD THE ONION AND COOK,STIRRING 2 TO 3 MINUTES OR UNTIL SLIGHTLY TENDER.

  5. DRAIN OFF EXCESS FAT.

  6. ADD THE TOMATO MIXTURE;COVER,REDUCE THE HEAT T MEDIUM,AND COOK ABOUT 15 MINUTES OR UNTIL CHICKEN IS FORK TENDER.

  7. UNCOVER A COOK FIVE MINUTES LONGER.

  8. SERVE CHICKEN AND SAUCE OVER HOT COOKED RICE.

  9. SPRINKLE WITH ALMONDS.

  10. MAKES FOUR SERVINGS.

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