Almond Chicken

Culinary Tools:

  • 10 ½-inch Skillet with cover
  • Chef’s Knife
  • Porcelain Enameled Cast Iron Double Griddle

Cooking time: 32 minutes


  • 1/8 cup filleted almonds
  • 1 ½ cloves garlic, chopped
  • 1/8 cup onions, chopped
  • 2 tomatoes, chopped
  • ¾ cups chicken broth
  • Salt and black pepper to taste
  • 1 pound chicken, diced


With the Chef’s Knife, cut the almonds, garlic, onion and tomatoes.

Preheat the Double Griddle at medium-high temperature for about 3 minutes. Add the almonds, garlic, onion and tomatoes; cook at the same temperature for about 8 minutes, mix well. Then, blend these roasted ingredients with the chicken broth. Add salt and pepper to taste.

Preheat the Skillet at medium–high temperature for 3 minutes. Place the chicken pieces and cook each side for 6 minutes or until they are golden brown. Add the almond mixture, cover and leave the Redy-cook valve open. When the valve whistles (6 minutes approximately), reduce temperature to low. Close the valve and cook for 6 more minutes.