| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Oaxacan |
Emlive02 |
6 |
servings |
INGREDIENTS
|
|
=== CHICKEN === |
| 1 |
lg |
Chicken – (abt 3 1/2 lbs); cut serving pieces |
| 1 |
md |
White onion; roughly chopped |
| 1 |
sm |
Garlic head; scored around middle |
| 4 |
|
Fresh marjoram or oregano sprigs |
| 4 |
|
Fresh thyme sprigs |
| 4 |
|
Fresh flat-leaf parsley sprigs |
|
|
Sea salt; to taste |
|
|
=== SAUCE === |
| 12 |
|
Chiles guajillos or chilcostles |
| 1/2 |
lb |
Tomatoes; stewed |
| 4 |
tb |
Melted lard or safflower oil |
| 1/4 |
c |
Sesame seeds |
| 1 1/2 |
tb |
Dried oregano |
| 2 |
|
Whole cloves |
| 2 |
|
Whole Allspice berries |
| 1 |
md |
White onion; thickly sliced |
| 9 |
sm |
Garlic cloves; peeled |
| 1 |
|
Cinnamon stick – (3" long); broken thin strips |
| 1 |
sm |
Ripe plantain; peeled, and |
|
|
Cut into thick rounds |
| 3 |
sl |
French bread |
| 1 |
oz |
Mexican chocolate |
|
|
Sea salt; to taste |
| 3 |
c |
Cooked white rice; seasoned |
| 12 |
|
Corn tortillas; warm |
INSTRUCTIONS
Put the chicken into a pan with the onion, garlic, and herbs; cover
with water and add salt to taste. Bring to a simmer and continue
simmering until the chicken is just tender, about 20 to 25 minutes.
Remove the stems, if any, from the chiles, slit them open, and remove
veins and seeds. Toast the chiles on a hot comale for a few seconds
on each side, pressing them down until the inside flesh turns an
opaque, tobacco color. Rinse the chiles in cold water, cover with hot
water, and set aside to soak for about 15 minutes. Put the tomatoes
into a blender jar and blend briefly. Heat 1 tablespoon of the lard
and fry the sesame seeds for a few seconds until a deep golden brown.
Transfer with a slotted spoon, draining them as much as possible, to
the blender jar; add the oregano, cloves and allspice and blend until
smooth, adding a little of the water in which the chiles are soaking
if necessary. Add more lard to the pan and heat; add the onion and
garlic and fry until translucent. Add the cinnamon pieces and fry
until the onions and garlic are lightly browned. Transfer with a
slotted spoon to the blender jar. Add the plantain and bread to the
pan and fry over low heat until a deep golden color; transfer to the
blender jar. Adding more chile water if necessary, blend until you
have a smooth puree. Gradually add the soaked chiles with more water
as necessary and blend until smooth. When all the chiles have been
blended, dip a spoon into the bottom of the blender jar and take out
a sample of the sauce to see if the rather tough chile skins have
been blended sufficiently. If not, add a little more water, stir
well, and then blend for a few seconds more. Heat the remaining lard
in a heavy pan or saute pan, add the blended sauce and chocolate, and
cook over medium heat, stirring and scraping the bottom of the pan to
prevent sticking, for about 15 minutes. Add 2 cups of the chicken
broth and the chicken pieces, taste for salt, and cook for 15 minutes
more. The sauce should be fairly thick and lightly cover the back of
a wooden spoon. Serve with white rice and tortillas. This recipe
yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B34 broadcast 05-05-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-02-1998
Recipe by: Emeril Lagasse
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