| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Chiles, Mexican, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken legs with thigh |
| 125 |
g |
Guajillo chile |
| 1 |
sm |
Onion |
| 4 |
cl |
Of garlic |
| 2 |
|
Ripe avocados |
| 12 |
|
Round mini-onions |
| 1 |
tb |
Chicken broth |
|
|
(liquid concentrate) |
| 2 |
tb |
Butter |
| 1/4 |
c |
Oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Instructions
Clean the chiles, onions and garlic. Take the seeds out of the chiles and
let soak in water for 20 min. Blend with the roasted onions, garlic and a
bit of water. Put aside. 2. Warm the oil in a pan and lightly fry the
chicken. 3. Add the sauce, salt and let cook for 15 minutes at high heat.
4. Pour 1/2 liter of water, the chicken broth and cover. Simmer till the
chicken is soft. 5. Fry the onions in butter and put aside. Cut small balls
of avocado and put aside. 6. Put the chicken in a large platter, bath them
in the same sauce and decorate with the small onions and avocado balls. 7.
Serve promptly. Walt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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