| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
M& |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Whole chicken |
| 1 |
ts |
Ground cinnamon |
|
|
Half a tsp chili powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 1 |
|
Corn tortilla cut in quarters |
| 2 |
|
Plum tomatoes |
|
|
Onion chopped |
| 4 |
|
Cloves garlic |
|
|
Wild mushrooms |
| 2 |
|
Pastilla chilies |
|
|
Half a cup of pumpkin seeds |
| 3 |
tb |
Olive oil |
| 2 |
c |
Chicken stock |
| 2 |
tb |
Brown sugar |
INSTRUCTIONS
1. Cut chicken down the back.
2. Combine the cinnamon, chili powder, salt and pepper.
3. Brush the chicken with olive oil and rub with the spicy mixture.
4. In a skillet, fry the tortilla pieces, tomatoes, onion, garlic,
mushrooms, pastilla chilies and pumpkin seeds. drizzle olive oil.
5. Place the chicken on top of the vegetables.
6. Roast for 1 hour.
7. Remove the chicken from pan. Brush with pan juices. Add the chicken
stock to the bottom of the pan and stir ingredients.
8. Transfer the ingredients and juice to a blender. Puree for 30 sec,
return to pan and bring to a boil.
9. Let simmer for 15-30 min.
10. Cut chicken into 8 pieces.
11. Add the chicken to the sauce and serve.
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