| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Chicken, Poultry, Cajun, Breads, Muffins & r | 24 | Servings |
INGREDIENTS
| 2 | Chickens | |
| 1 | lb | Ground Turkey OR |
| 6 | Chicken legs OR | |
| 6 | Chicken breasts | |
| 4 | cn | Tomatoes with green chilis |
| (Ro-Tel) | ||
| 2 | cn | Green chiles |
| 4 | tb | Worcestershire sauce |
| 4 | md | Onion |
| 4 | Bell peppers | |
| 1 | bn | Green onions |
| 4 | Cloves Garlic | |
| 1 | pt | Chicken Stock, defatted |
| 3 | tb | Cooking oil |
| 1 | md | Red bell pepper |
| 1 | tb | Cumin |
| OR |
INSTRUCTIONS
1- Cut chicken meat off bones as desired and cube up. Whole parts are OK. (Make stock with bones.) 2- Heat oil in dutch oven or skillet and brown chicken and ground turkey and set aside. 3- Saute onions and bell peppers until soft. 4- Add tomatoes and chilis, chicken stock, tomato paste, mushrooms and all seasonings. 5- Cook on high heat and simmer until thickened - (about one hour) 6- Add Turkey and chicken, red bell pepper, kitchen bouquet, cumin and adjust seasoning. 7- Let it set at room temp for two hours. (This recipe is better the next day). Recipe By : Clebert/AOL From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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