| 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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