Recipe - Chicken Picadillo

PHILLY.INQUIRER
8 THIGHS BROILERFRYER,SKINNED
One half teaspoon SALT
16 ounce WHOLE TOMATOES CHOPPED
One half teaspoon CUMIN
One half cup GOLDEN RAISINS
1/8 teaspoon RED PEPPER
1 tablespoon CHOPPED GREEN CHILIES
2 tablespoon VEGETABLE OIL
1 teaspoon SUGAR
One half cup CHOPPED ONIONS
1 teaspoon CINNAMON
One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini