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Chicken Almendrado (Rice)















Trans-fat Free, Low Carb


1 each onions
medium, chopped (about 1/2 cup)
2 tablespoons margarine
or butter
1 tablespoon vegetable oil
1 cup chicken broth
¼ cup almonds
1 tablespoon hot chili peppers
1 teaspoon vinegar
½ teaspoon sugar
½ teaspoon cinnamon
4 each chicken breast halves, boneless, skinless


Cook onion in margarine and oil in 10-inch skillet, stirring frequently, until tender.

Stir in broth, ¼ 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 halves into sauce to coat both sides.

Place chicken, skin sides up, in single layer in skillet.

Heat to boiling; reduce heat.

Cover and simmer about 45 minutes or until done.

Serve sauce over chicken.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 25344% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 226mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 57g
Vitamin A 6% Vitamin C 8%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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