| 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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