Instructions: Place the cubed chicken in a plastic bag with the flour and crushed pequin and shake to coat the chicken pieces.

Heat the oil in a large saute pan with a lid and saute the chicken cubes, stirring occasionally, until they are lightly browned.

Add the chicken broth, pepper, poblano chile, and rosemary and cook covered for 20 minutes or until the chicken is tender.

Uncover, stir in the sour cream and almonds, and simmer just until the sour cream and almonds are hot. Do not let mixture boil or the sour cream may curdle.

SERVING SUGGESTIONS: Spoon into pastry shells or over cooked noodles or rice. Accompany with a green salad or a fruit salad with a light citrus dressing.

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