- 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.