Chicken Almendrado


Chicken breasts smothered in a spicy cinnamon and almond sauce is a great change up for an ordinary meal. For those of you who are not heat freaks, you can control the level of spiciness by using less cayenne pepper.


  • 1 medium onion, chopped
  • 2 Tablespoons butter
  • 1 Tablespoon vegetable oil
  • 1 cup chicken broth
  • ¼ cup slivered almonds
  • 1 Tablespoon ground cayenne pepper
  • 1 teaspoon vinegar
  • ½ teaspoon sugar
  • ½ teaspoon ground cinnamon
  • 2 chicken breast cut into halves
  • slivered almonds for garnish


Step 1

Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.Stir in broth, 1/4 cup of almonds, the cayenne pepper, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.

Step 2

Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet.

Step 3

Dip chicken breasts into the sauce to coat both sides. Place skin sides up in a single layer in the skillet. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.

Step 4

Serve sauce over chicken and sprinkle with the remaining slivered almonds.

Step 5

Cooking Tips: Be very careful when blending hot liquids in the blender. If you put the blenders lid on tight, when you hit puree the heat and pressure will explode, make a mess all over your ceiling, and melt your face. Be careful! If you have a lid with a removable center, take that out and drape a clean kitchen towel over the hole. If no removable center, angle the lid over the blender with the gap away from you face. Cover the opening with a towel. Also, start blending on the lowest setting and work your way up keeping your finger on the stop button at all times.

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