| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Safflower oil |
| 2 |
lb |
Chicken thighs; (I used boneless, skinless chicken breasts.) |
| 1 |
ts |
Sea salt; about, ( I used kosher salt) |
| 1 |
lg |
White onion; thinly sliced |
| 1 |
c |
Roughly chopped prunes |
| 1 |
c |
Raisins |
| 5 |
|
Canned chipotle chiles in adobo; roughly chopped, (I didn't bother to chop.) |
| 2 |
cn |
Coca Cola or Pepsi Cola; (!) |
INSTRUCTIONS
Last night I made dinner using that fabulous Mexican cookbook,
_Cocina de la Familia_, by Marilyn Tausend (Simon and Shuster, N.Y.,
1997) On pp. 154-155 is an unusual, and unusually delicious (!)
recipe for "Chicken with Spicy Prune Sauce." This is a combination
that had never crossed my mind, and now I see all sorts of
possibilities using the sauce. It's mouth-wateringly delicious!
Heat the oil in a large, heavy skillet with a lid. Add the chicken
pieces and brown on all sides, about 10 minutes. Season with salt.
Remove chicken, add onion and sautee until onion becomes limp. Pour
off any excess oil. Return chicken to skillet, lower the heat and
cook gently for another 5 minutes.
While the chicken is cooking, put the prunes, raisins and chipotles
in a blender with some of the cola. Blend until smooth. Continue to
blend in the remaining cola.
Pour the prune sauce over the chicken, stir, and simmer over
medium-low heat, covered, about 30 minutes, until the chicken is well
done and the sauce thickened. Taste for seasoning and add more salt
if necessary.
Remove chicken to a hot platter and pour the sauce over the chicken."
Posted to CHILE-HEADS DIGEST by Ron Hay <ronhay@pacbell.net> on May
21, 1999, converted by MM_Buster v2.0l.
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