| 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 | Onion, chopped about 1/2 | |
| cup | ||
| 2 | Cloves garlic, finely | |
| chopped | ||
| 2 | T | Rasins |
| 2 | T | Chopped almonds or walnuts |
| 2 | T | Sesame seed |
| 2 | T | Pumpkin seeds |
| 2 | T | Peanut butter |
| 1 | T | Sugar |
| 1 | T | Ground oregano |
| 1 | T | Cocoa |
| 1 | t | Anise seed |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground cloves |
| 1/2 | t | Ground nutmeg |
| 1/2 | t | Ground allspice |
| 1/2 | Ground ginger | |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2978
Calories From Fat: 1505
Total Fat: 169.9g
Cholesterol: 349.8mg
Sodium: 5047.4mg
Potassium: 3713mg
Carbohydrates: 209.1g
Fiber: 37.6g
Sugar: 36.9g
Protein: 166.4g