| 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 |
md |
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 |
tb |
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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