| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Poultry, Main dish |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 2 1/2 |
lb |
Chicken pieces |
| 2 |
tb |
Minced garlic |
| 3/4 |
c |
Diced onion |
| 2 |
c |
Chicken broth |
| 1 |
c |
Peeled seeded tomatoes (canned) |
| 2 |
tb |
Epazote or oregano |
| 1/4 |
lb |
Assorted Mexican chiles such as pasilla, guajillo and mulata stems and seeds removed |
| 1/2 |
ts |
Ground cloves |
| 1 |
tb |
Cocoa powder |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
c |
Shelled almonds |
INSTRUCTIONS
HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all
sides. Add all other ingredients, bring to a boil, cover, reduce heat to
low and simmer until chicken is done, about 30 minutes. Remove the chicken
to a platter and set aside. Place the cooking liquid in a blender or food
processor and blend until as smooth as possible. Return the sauce to the
skillet, replace the chicken and cook everything together another 10
minutes. Serve with tortillas, rice, beans and tamales.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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