| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Cinnamon sticks |
| 6 |
|
Whole pecans |
| 6 |
|
Whole almonds |
| 1/3 |
c |
Unsalted peanuts |
| 3/4 |
|
Your blender full of chicken broth |
| 2 |
|
Pieces toast |
| 2 |
|
Sq semisweet chocolate; (size wasn't given) |
| 4 |
|
Whole chile pasilla; seeded |
|
|
Salt; pepper and sugar to taste |
| 2 |
|
Whole chickens boiled; skinned, cut in bite size pieces |
INSTRUCTIONS
Blend all ingredients but chicken till liquified. Mix with chicken. Bring
to boil. Reduce heat. Simmer briefly (to cook the chiles). Serve with pinto
beans, spanish rice and tortillas.
Posted to bbq-digest by "Bob Norton" <rnorton@unm.edu> on Sep 26, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
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