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Curbside Pickup
Healthnotes Index:

Spanish Style Sweet and Sour Chicken

Related recipes: Main Dishes, Egg-Free, Low-Calorie
Spanish Style Sweet and Sour Chicken: Main Image
From: Eat Chicken

Quick Facts

Servings: 4
Cook Time: 55 min.

Sides & Desserts

  1. Delicious Side Dishes
  2. Quick & Easy Recipes

Wine Pairings

  1. Tempranillo
  2. Sauvignon Blanc
Lillian Julow, Gainesville, Florida (Representing the South Atlantic Region)
Ground almonds, French bread, cinnamon and sugar create a sauce for the chicken that is reminiscent of cinnamon toast.

Ingredients

  • 3 lbs mixed bone-in, skin on chicken breasts and thighs
  • 1/2 cup blanched whole almonds
  • 2 slices (1/2 inch thick) French bread
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbs olive oil
  • 2 Tbs soft unsalted butter
  • 1/2 cup chicken broth
  • 1/2 cup red wine vinegar
  • 1 tsp ground cinnamon
  • 1/2 inch fresh ginger, grated
  • 2 Tbs sugar
  • chopped fresh flat leaf parsley

Directions

  • On tray in toaster oven, place almonds and bread. (Almonds and bread may also be browned in a 350° F oven or under a broiler.) Bake at 350° F until light brown, turning once. Set aside and cool to room temperature.
  • Preheat oven to 375° F. With scissors, trim chicken skin so it just covers meat. Cut chicken breasts in half crosswise (if wings are attached, remove and discard tips). Sprinkle chicken with salt and pepper.
  • In large heavy skillet over medium high heat, place olive oil. Add chicken in batches, starting with skin side down and turning once until well browned on all sides; transfer to 2-l/2 quart casserole with cover. Discard oil in skillet but retain browned bits and any remaining chicken juices. Return skillet to medium heat and add butter and chicken broth. Simmer, stirring, until all brown bits are incorporated into the stock mixture; set aside.
  • Tear toasted bread into small pieces and place in small bowl containing vinegar. Place almonds in food processor and pulse until finely ground. Add soaked bread, cinnamon, ginger and sugar to processor and pulse until smooth. Pour in juices from skillet and process again.
  • Pour sauce over chicken, cover and bake about 30 minutes or until tender and internal temperature reaches 170° F. Arrange chicken with sauce on platter and sprinkle with chopped parsley.

Nutrition Facts

Calories 449
  Calories from Fat 252 (56%)
(44%)Total Fat 29g
(36%)Saturated Fat 7g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
(19%)Cholesterol 57mg
(35%)Sodium 828mg
(11%)Potassium 372mg
Total Carbohydrate 29g
(14%)Dietary Fiber 3g
Sugars 7g
Sugar Alcohols 0g
(42%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.

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