Red Chicken With Almonds(Pollo Almendrado Rojo) - cooking recipe

Ingredients

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

Preparation

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