| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Lard or shortening |
| 1/4 | c | Chili powder |
| 2 | c | Chicken Broth |
| 12 | Flour tortillas cut into small pieces | |
| 1 | md | Onion; chopped, (about 1/2 cup) |
| 2 | Cloves garlic; finely chopped | |
| 2 | tb | Rasins |
| 2 | tb | Chopped almonds or walnuts |
| 2 | tb | Sesame seed |
| 2 | tb | Pumpkin seeds |
| 2 | tb | Peanut butter |
| 1 | tb | Sugar |
| 1 | tb | Ground oregano |
| 1 | tb | Cocoa |
| 1 | ts | Anise seed |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Ground allspice |
| 1/2 | Ground ginger | |
| 1/2 | ts | Ground cumin OR 1 teaspoon cumin seed |
| 2 | c | Chicken Broth; (no not a mis-print) |
| 8 | Chicken breasts; boned |
INSTRUCTIONS
Heat lard in 12 inch skillet over medium heat until hot. Cook and stir chili powder in lard until brown. (Add about 1/2 teaspoon water to prevent scorching if necessary.) Cool. Stir in 2 cups of the Chicken Broth. Add remaining ingredients. (Except the other 2 cups chicken broth and the chicken.) Heat to boiling; reduce heat. Simmer uncovered 1 hour. Cool Pour a small amount of the sauce at a time into blender container. Cover and blend on high until smooth. Heat 2 cups of the sauce and the remaining 2 cups of the chicken broth to boiling in a 12 inch skillet; reduce heat. Arrange chicken skin sides up in single layer in the skillet. Cover and simmer until done; about 1 hour. Add remaining sauce; heat until hot. Serves 8. Posted to bbq-digest by Alex Baker <ambaker@calweb.com> on Sep 29, 1998, converted by MM_Buster v2.0l.
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