| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | (3-lb) broiler; cut for frying | |
| 2 | c | Chicken broth |
| 2 | tb | Pickled Jalapeno juice |
| 1 | lg | Onion; quartered (up to) |
| 8 | Leaves dark green lettuce | |
| 1/2 | c | Fresh cilantro leaves |
| 1 | c | Parsley sprigs |
| 1 | Clove (large) garlic | |
| 6 | Fresh Jalapenos; stemmed | |
| 2 | tb | Virgin olive oil |
| 1 | c | Ground almonds |
| Salt to taste | ||
| 12 | Corn tortillas; warmed | |
| Guacamole (see index) | ||
| 2 | c | Sour cream; if desired |
INSTRUCTIONS
Place chicken in a single layer in a large pot. Pour in broth and jalapeno juice. Bring to a boil, reduce heat, cover and simmer 45 minutes or until just tender. Cool in cooking broth. Lift chicken from broth (reserve broth); discard skin and bones and tear meat in bite-size peices. To prepare sauce, in a food processor or blender, process onion, lettuce, cilantro, parsley, garlic and jalapenos until quite smooth. Add about 1 cup chicken broth, a few tablespoons at a time, until consistency of whipping cream. Set aside. Heat oil in medium, heavy saucepan, then add almonds. Lightly cook and stir over medium-low heat 3-5 minutes. Add sauce and chicken and simmer 10-15 minutes. Taste & adjust seasonings, add salt if desired. Serve in warmed tortillas or over rice, topped with guacamole and sour cream, if desired. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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