| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Safflower oil |
| 2 | lb | Chicken thighs, I used |
| boneless skinless | ||
| chicken | ||
| breasts. | ||
| 1 | t | Sea salt, about I used |
| kosher salt | ||
| 1 | White onion, thinly sliced | |
| 1 | c | Roughly chopped prunes |
| 1 | c | Raisins |
| 5 | Canned chipotle chiles in | |
| adobo roughly chopped | ||
| didn't bother to chop. | ||
| 2 | Coca Cola or Pepsi Cola, ! |
INSTRUCTIONS
I Last night I made dinner using that fabulous Mexican cookbook, _Cocina de la Familia_, by Marilyn Tausend (Simon and Shuster, N.Y., 1997) On pp. 154-155 is an unusual, and unusually delicious (!) recipe for "Chicken with Spicy Prune Sauce." This is a combination that had never crossed my mind, and now I see all sorts of possibilities using the sauce. It's mouth-wateringly delicious! Heat the oil in a large, heavy skillet with a lid. Add the chicken pieces and brown on all sides, about 10 minutes. Season with salt. Remove chicken, add onion and sautee until onion becomes limp. Pour off any excess oil. Return chicken to skillet, lower the heat and cook gently for another 5 minutes. While the chicken is cooking, put the prunes, raisins and chipotles in a blender with some of the cola. Blend until smooth. Continue to blend in the remaining cola. Pour the prune sauce over the chicken, stir, and simmer over medium-low heat, covered, about 30 minutes, until the chicken is well done and the sauce thickened. Taste for seasoning and add more salt if necessary. Remove chicken to a hot platter and pour the sauce over the chicken." Posted to CHILE-HEADS DIGEST by Ron Hay <ronhay@pacbell.net> on May 21, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1986
Calories From Fat: 657
Total Fat: 74g
Cholesterol: 413.7mg
Sodium: 760.2mg
Potassium: 3363mg
Carbohydrates: 212.2g
Fiber: 15.5g
Sugar: 97.7g
Protein: 134.2g