Chicken Picadillo

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	35 minutes
	Ready In	60 minutes

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Ingredients

8	each	chicken thighs	broiler-fryer,skinned
1/2	teaspoon	salt
16	ounces	tomatoes	chopped, whole
1/2	teaspoon	cumin
1/2	cup	golden raisins
1/8	teaspoon	red pepper flakes
1	tablespoon	green chili peppers	chopped
2	tablespoons	vegetable oil
1	teaspoon	sugar
1/2	cup	onions	chopped
1	teaspoon	cinnamon
1/4	cup	almonds	diced

Directions

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 to medium, and cook about 15 minutes or until chicken is tender.

Uncover and cook 5 minutes longer. Serve chicken and sauce over hot cooked rice. Sprinkle with almonds.

Makes four servings.

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Member Review

Green Beans with Walnuts and Tarragon

Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.

Reviewed by sean