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CATEGORY CUISINE TAG YIELD
Meats, Grains Mexican Chicken, Latin amer., Main dish, Mexican 4 Servings

INGREDIENTS

SAUCE
6 Dried ancho chilies
1 c Boiling chicken stock, fresh
or canned
1 c Onions, coarsely chopped
3 Tomatoes, peeled seeded and
coarsely chopped see salsa
cruda or substitute 1 cup
drained canned Italian
plum tomatoes
1 t Garlic, finely chopped
1 T White vinegar
1 t Sugar
1/2 t Coriander seeds, ground
1/4 t Ground cinnamon
1/4 t Ground cloves
1 1/2 t Salt
1/4 t Black pepper, freshly ground
4 T Lard
1 Chicken, 3 to 3 1/2 pounds
cut into 6 or 8 serving
pieces

INSTRUCTIONS

Under cold running water, pull the stems off the chilies, break them
in half, and brush out the seeds.  With a small knife, cut away any
large ribs.  Tear the chilies into small pieces, pour 1 cup of  boiling
stock over them and let them soak for 30 minutes.  Pour the chilies and
the stock into the jar of a blender and puree at  high speed for about
15 seconds.  Add the onions, tomatoes, garlic,  vinegar, sugar,
coriander, cinnamon, cloves, salt and black pepper,  and blend for 30
seconds, or until the mixture is reduced to a thick  puree. (To make
the sauce by hand, puree the chilies, onion, tomatoes  and garlic--a
cup or so at a time--in a food mill set over a bowl.  Then stir in the
vinegar, sugar, coriander, cinnamon, cloves, salt  and black pepper.)
In a heavy 8 inch skillet, heat 1 tablespoon of  the lard over moderate
heat. Add the puree and cook, uncovered,  stirring occasionally, for 5
minutes. Remove from the heat; cover the  skillet to keep the sauce
warm.  Preheat the oven to 350 degrees (F).  Pat the chicken pieces dry
with  paper towels (they will not brown well if they are damp).  In a
heavy  10 to 12 inch skillet melt the remaining 3 tablespoons of lard
over  moderate heat until a light haze forms above it.  Brown the
chicken a  few pieces at a time, starting them skin side down and
turning them  with tongs. As the pieces turn a rich golden brown, place
them in a 3  quart heatproof casserole.  Pour the chili sauce into the
casserole  and turn the chicken about in it until the pieces are
thoroughly  coated with the sauce. Cover the casserole tightly and bake
undisturbed, in the middle of the oven for 45 minutes.  Then remove
the cover and bake 15 minutes longer, basting the chicken every not
and then with its sauce. serve directly from the casserole or arrange
the chicken attractively on a serving platter and pour the sauce over
it. Posted to CHILE-HEADS DIGEST V3 #158  Date: Thu, 14 Nov 1996
01:47:01 +1000 (EST)  From: "I. Chaudhary" <imranc@onthenet.com.au>

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1562
Calories From Fat: 1026
Total Fat: 115.4g
Cholesterol: 416.7mg
Sodium: 6821.4mg
Potassium: 907.5mg
Carbohydrates: 48.3g
Fiber: 3.3g
Sugar: 21.9g
Protein: 88.7g


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