Guajillo chiles, stems and seeds removed, wiped clean
2
c
Dry yellow corn kernels (corn for toasting)
6
c
Rich chicken broth
4
Pieces chicken, leg and thigh attached
5
Leaves herbe sante, or substitute fresh fennel tops
4
Roma tomatoes, halved and seeded
INSTRUCTIONS
Recipe By : Too Hot Tamales Show #THSP01
Lightly toast chiles in a dry saute pan over moderate heat until soft and
aromatic. Soak in warm water to cover 10 minutes. Puree chiles and water in
blender until smooth. In a large skillet over medium heat, toast corn until
lightly golden about 5 minutes. Cool completely and coarsely grind in a
food processor until it resembles cracked wheat. Place in a bowl and cover
with water and soak 10 minutes, then drain completely. Bring chicken broth
to a boil and add ground toasted corn and seasoned chicken legs. Return to
a boil, reduce heat to medium low and simmer, stirring occasionally, 30
minutes. Add chile puree, herbe sante and tomatoes and continue simmering
20 additional minutes or until chicken is cooked through, remembering to
stir occasionally to keep corn from sticking. Serve chicken legs in shallow
soup plates with tomato pieces, and plenty of sauce. Serve with a salad and
bread for mopping up the sauce.
Yield: 4 servings
*Note: Look for Maiz de Cancha Amarillo in Peruvian markets. Also available
by mail order from Amazonas Natural Food. P.O. Box 5478, Sherman Oaks, CA,
91413 (818) 9821377. They may also know of a Latin market in your area
where you can buy their products.
Herbe sante, also known as root beer plant, is available in some Latin
markets or by mail order from Burns Farms, 16158 Hillside Circle,
Monteverde, FL, 34756, (407) 4694490.
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