Red Chicken With Almonds(Pollo Almendrado Rojo)

• 1/4 c. all-purpose flour
• 2 tsp. salt
• 1/2 tsp. dried thyme, crushed
• 1/4 tsp. pepper
• 1 (2 1/2 to 3 lb.) broiler/fryer chicken, cut up
• 2 Tbsp. cooking oil
• 1 large onion, finely chopped
• 2 tsp. paprika
• 1 clove garlic, minced
• 1 (8 oz.) can tomatoes, cut up
• 1/2 c. water
• 1/2 c. toasted blanched almonds

1. In a plastic or paper bag combine flour, 1 teaspoon of the salt, the thyme and pepper.
2. Add chicken pieces, a few at a time; shake to coat.
3. In 12-inch skillet, brown chicken pieces in hot oil about 15 minutes.
4. Add onion, paprika and garlic; cook 5 minutes longer.
5. Stir in undrained tomatoes, water and remaining 1 teaspoon salt.
6. Place toasted almonds in blender container; cover and blend until almonds are finely chopped.
7. Add to chicken. Cover and simmer 30 to 35 minutes or until chicken is tender. Makes 4 servings.

allpurpose, salt, thyme, pepper, chicken, cooking oil, onion, paprika, clove garlic, tomatoes, water, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697629 (may not work)