| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican | 6 | Servings |
INGREDIENTS
| 1 | 31/2 lb chicken; cut into serving pieces | |
| 2 | qt | Chicken stock |
| 3 | Corn tortillas | |
| 3 | tb | Raisins |
| 2 | oz | Unsweetened chocolate |
| 1/4 | c | Almonds; slivered |
| 1/2 | Onion; quartered | |
| 1 | md | Green pepper; roughly chopped |
| 1 | lg | Tomato; quartered |
| 2 | Garlic cloves; peeled | |
| 2 | tb | Caribe chile; crushed |
| 2 | tb | Cinnamon; ground |
| Steamed rice |
INSTRUCTIONS
Arrange chicken in a large pot. Add stock and cook until tender but not falling apart, 1 to 1 1/2 hours. Lift chicken out of stock and cool slightly. Reserve stock. Process tortillas, raisins, chocolate, almonds, onion, bell pepper, tomato and garlic in food processor or blender until finely ground. Add enough stock to make a thick gravy- like sauce. Add crushed chile and cinnamon. Pour sauce into large pot. Add chicken pieces and simmer 30 minutes. If moisture becomes too dry, add more stock. Serve hot with rice. Recipe by: Wilma Klauzuba-sister Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 20, 1997
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