| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut into pieces |
| 10 |
|
Poblano chilis (peppers) |
| 1 |
|
Onion |
| 1 |
c |
Chicken broth |
| 1 |
c |
Sour cream |
|
|
Oil |
|
|
Salt and pepper |
INSTRUCTIONS
1. Wash and dry the chicken. Put salt and pepper on the chicken and fry
until golden.
2. Toast, peel, hollow out and liquify the chilis with the onion and the
broth. Strain the mixture and fry until the flavor peaks.
3. Add the chicken and cook until tender. Remove from heat and add sour
cream.
Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
<kirkland@gj.net> on Nov 07, 1997
A Message from our Provider:
“Do you want to know the master planner? God!”