| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 3 | Ancho chiles, prepared as | |
| above | ||
| 2 | T | Oil |
| 2 | T | Butter |
| 1 | 3-1/2 lb chicken, cut up | |
| 1 | lb | Mushrooms with stems, sliced |
| 1 | Onion, chopped | |
| 1 | Clove garlic, chopped | |
| 2 | Tomatoes, chopped | |
| 2 | Sprigs epazote, optional | |
| Salt and pepper | ||
| 1 | pn | Sugar |
| 1 | c | Chicken stock |
| 1/2 | c | Heavy cream, whipping cream |
INSTRUCTIONS
Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@EbiCom.net> RECIPES USING ANCHO CHILES (by Diana Kennedy) Heat oil and butter in skillet and saute chicken pieces until golden. Remove to flameproof casserole with lid. Saute mushrooms in remaining fat, and add to the chicken, reserving fat. Combine onion, garlic, tomatoes, epazote and prepared chiles in the blender. Blend to a coarse puree. Heat fat remaining in skillet. Add puree and cook for 5 minutes, stirring constantly. Season to taste with salt, pepper, and sugar. Stir in stock. Pour over chicken. Cover and cook over low heat, until chicken is tender, about 1 hour. Just before serving, stir in the cream and heat through. Do not boil. Serves 6. CHILE-HEADS DIGEST V2 #267 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 154
Total Fat: 17.5g
Cholesterol: 38.5mg
Sodium: 550.9mg
Potassium: 524.2mg
Carbohydrates: 8.6g
Fiber: 1.5g
Sugar: 4.4g
Protein: 7.2g