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Gallina En Mole

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CATEGORY CUISINE TAG YIELD
Meats, Grains California 6 Servings

INGREDIENTS

2 tb Chicken fat
4 lb Chicken parts
4 Cloves garlic — peeled
1/4 c Onion — chopped
1 1/2 c Chicken stock
1/4 c Raisins — chopped
1/4 c Almonds — chopped
2 tb Powdered chile (see note)
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Anise seed
2 tb Tortilla flour
2 tb Peanut butter
1 ts Salt
1 oz Unsweetened chocolate

INSTRUCTIONS

1. Heat fat in a large, covered casserole over moderate heat. Brown chicken
pieces a few at a time. Pour out fat, add garlic and onion, return chicken
pieces to the pot, and add 1/2 cup of the stock. Cover and braise until
chicken is tender, about 45 minutes.
2. Meanwhile, assemble the other ingredients. Combine raisins and almonds
in one dish. Combine chile powder, cinnamon, allspice, anise, and masa
harina in another. If you have a spice grinder, grind them all together
with the masa.
3. When chicken is done, transfer to a plate and keep warm. Pour braising
stock into a bowl and let the fat rise to the surface. (Can be prepared to
this point several hours ahead.)
4. Skim 2 tablespoons fat from the braising stock and return to pan. (Any
remaining fat can be discarded.) Heat fat over medium-high heat.  Saute
raisins and almonds until almonds just begin to color, but do not let them
burn. Stir in spice mixture and cook a few minutes until fragrant. Add
peanut butter, the reserved braising stock, and the remaining 1 cup stock.
Add salt and bring sauce to a simmer.
5. The sauce can be served as is, but for a smoother sauce, transfer the
sauce to a blender or food processor and puree to a smooth consistency.
This may have to be done in batches; if you overfill the jar, the sauce
could overflow and scald you.
6. Crumble chocolate and stir it into sauce. Taste sauce and correct the
seasoning. Return chicken to sauce to reheat. Serve with rice.
Note: Be sure to use pure chile powder, not the prepared spice mixture sold
as chili powder. California chile is milder, New Mexico a little hotter.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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