Chicken Almendrado (Rice) -

2 tb Margarine or butter

1 tb Vegetable oil

1 c Chicken broth

1/4 c Slivered almonds

1 tb Ground red chilies

1 ts Vinegar

1/2 ts Sugar

1/2 ts Ground cinnamon

4 Chicken breast halves,

10-inch skillet, stirring frequently, until tender. Stir in broth,

1/4 Cup almonds, the ground red chilies, vinegar, sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered

10 minutes. Spoon mixture into blender. Cover and blend on low speed about 1 minute or until smooth. Return sauce to skillet. Dip chicken breast

45 minutes or until done. Serve sauce over chicken.

4 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994 --