| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Choco1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken breast fillets |
| 1 |
tb |
Margarine |
| 1/2 |
md |
Onion; chopped |
| 1 |
|
Garlic clove minced |
| 3 |
|
Peppercorns |
| 2 |
|
Whole cloves |
| 1/2 |
c |
Tomato sauce |
| 1 |
c |
Chicken broth |
| 1/2 |
sl |
Bread |
| 1/8 |
ts |
Anise seeds |
| 1 |
ts |
Sugar |
| 2 |
tb |
Ground chile |
| 1 |
|
Serano chili; (optional) |
| 1 |
tb |
Sesame seeds |
| 1/4 |
c |
Pine nuts |
| 3 |
|
Wedges mexican chocolate; (Ibarra's) |
INSTRUCTIONS
Place chicken breast in a pot and cover with water till just
immersed. Boil chicken for 1/2 hour. Remove chicken. Strain broth and
reserve.
Heat margarine and cook onion and garlic till soft. Add the rest of
the ingredients and simmer for 1/2 hour.
With a food processor, puree ingredients, adding more broth or water
if necessary.
Return ingredients back to pot and add chocolate to melt. Add boiled
chicken pieces and simmer sauce on medium-low for an hour. Add more
broth or water as necessary to keep the sauce from getting too thick
or burning.
Note: If you want to do this sauce ahead of time, after adding
chocolate cool and store in the refrigerator. When ready to use, add
boiled chicken pieces and cook as directed above.
Recipe by: Kaycee Curr <kcurr@cyberspace.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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