| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Mexican | Chicken, Mexico | 6 | Servings |
INGREDIENTS
| 3 1/2 | lb | Chicken cut in serving |
| peices | ||
| 3/4 | pt | Chicken stock |
| 1 | Onion, chopped | |
| 1 | Clove garlic, chopped | |
| 2 | oz | Parsley sprigs, coarsely |
| chopped | ||
| 2 | oz | Coriander, coarsely chopped |
| 1 | Heart of cos lettuce | |
| coarsely chopped | ||
| 2 | Hot green peppers, seeded | |
| and chopped | ||
| 4 | oz | Ground almonds |
| 3 | T | Vegetable oil |
| Salt |
INSTRUCTIONS
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html 1.Put the chicken peices in a heavy casserole with the stock. Bring to the boil, reduce heat and simmer gently , covered, for 45 minutes.Lift out chicken onto platter and set aside. Reserve stock. 2.In a blender combine the onion, garlic, parsley, coriander, lettuce, hot peppers and almonds. Reduce to a coarse puree.Heat the oil in a large heavy pan and pour in the puree.Cook over moderate heat stirring constantly for 4-5 minutes. 3.Transfer it to a casserole, stir in the reserved stock and season. Add the chicken peices. Cover and simmer to heat through. 4.Serve with white rice or for a completely mexican meal rice, tortillas, Frijolles and Guacamole. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 169
Total Fat: 19.7g
Cholesterol: 1.8mg
Sodium: 263.8mg
Potassium: 593.8mg
Carbohydrates: 17.8g
Fiber: 8.8g
Sugar: 4.1g
Protein: 9.1g