Chicken In Almond Sauce (puerto Rico)

Thus the Calvinist says that God elects unbelievers and predestines them to become believers. The Arminian, on the other hand, says that God elects believers and predestines them to become His children… The question…is this: Are faith and repentance produced by free will and thus the cause of election, or are they produced by the Holy Spirit and thus the effect of election? According to Arminianism, election is that act of God whereby He foreordains to eternal life those whom He foresees will respond in faith to the gospel. According to Calvinism, election is that act of God whereby He foreordains to eternal life those who, because of sin, cannot respond in faith to the gospel.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Caribbean		1	Servings

INGREDIENTS

3 1/2	lb	Chicken, cut in serving pcs
		Flour
1/4	c	Olive oil
1		Onion, finely chopped
1		Clove garlic, chopped
1/2	c	Tomato, peeled/chopped
1		Sprigs parsley, up to 2
2		Inch stick cinnamon
4		Whole cloves
2	c	Chicken broth
1/2	c	Blanched almonds
		Salt
1/4	t	White pepper
2	t	Lime or lemon juice
2		Eggs

INSTRUCTIONS

Recipe By : The Complete Book of Caribbean Cooking (1973)
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html
Dredge the chicken pieces with flour, shaking to remove the excess.
Heat the oil in a frying pan and saute the chicken until golden.
Transfer to a heavy casserole. Saute the onion and garlic in the
frying pan and add to the chicken together with the tomato, parsley,
cinnamon, cloves and chicken stock. Pulverize the almonds in an
electric blender at high speed and add to the casserole. Season with
salt, if necessary, and white pepper. Cover and simmer gently until
the chicken is tender, about 45 minutes.  Remove the chicken pieces to
a serving platter and keep warm. Skim  off any grease from the sauce
and reduce the sauce to 2 cups over  brisk heat. Adjust seasoning, and
strain the sauce through a fine  sieve. Place over low heat. Beat the
eggs with the lime juice. Pour  1/2 cup of the sauce on to the eggs,
beating in with a wire whisk.  Then pour the egg mixture into the
sauce, beating constantly over low  heat until the sauce has thickened.
Do not let the sauce boil as it  will curdle. Pour over the chicken.
Serve with plain white rice.  Posted to recipelu-digest by LSHW
<shusky@erols.com> on Feb 18, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2308 Calories From Fat: 920 Total Fat: 105.9g Cholesterol: 372mg Sodium: 1923.3mg Potassium: 1592.3mg Carbohydrates: 270.1g Fiber: 19.7g Sugar: 10.7g Protein: 70.8g