| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | M& | 1 | Servings | |
INGREDIENTS
| 1 | lb | Whole chicken |
| 1 | t | Ground cinnamon |
| Half a tsp chili powder | ||
| 1 | t | Salt |
| 1 | t | 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 | T | Olive oil |
| 2 | c | Chicken stock |
| 2 | T | Brown sugar |
INSTRUCTIONS
Cut chicken down the back. Combine the cinnamon, chili powder, salt and pepper. Brush the chicken with olive oil and rub with the spicy mixture. In a skillet, fry the tortilla pieces, tomatoes, onion, garlic, mushrooms, pastilla chilies and pumpkin seeds. drizzle olive oil. Place the chicken on top of the vegetables. Roast for 1 hour. Remove the chicken from pan. Brush with pan juices. Add the chicken stock to the bottom of the pan and stir ingredients. Transfer the ingredients and juice to a blender. Puree for 30 sec, return to pan and bring to a boil. Let simmer for 15-30 min. Cut chicken into 8 pieces. Add the chicken to the sauce and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 844
Calories From Fat: 444
Total Fat: 49.8g
Cholesterol: 14.4mg
Sodium: 4418.9mg
Potassium: 1237.3mg
Carbohydrates: 76.6g
Fiber: 5.6g
Sugar: 41g
Protein: 25.2g