| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
(3-lb) broiler; cut for frying |
| 2 |
c |
Chicken broth |
| 2 |
tb |
Pickled Jalapeno juice |
| 1 |
lg |
Onion; quartered (up to) |
| 8 |
|
Leaves dark green lettuce |
| 1/2 |
c |
Fresh cilantro leaves |
| 1 |
c |
Parsley sprigs |
| 1 |
|
Clove (large) garlic |
| 6 |
|
Fresh Jalapenos; stemmed |
| 2 |
tb |
Virgin olive oil |
| 1 |
c |
Ground almonds |
|
|
Salt to taste |
| 12 |
|
Corn tortillas; warmed |
|
|
Guacamole (see index) |
| 2 |
c |
Sour cream; if desired |
INSTRUCTIONS
Place chicken in a single layer in a large pot. Pour in broth and jalapeno
juice. Bring to a boil, reduce heat, cover and simmer 45 minutes or until
just tender. Cool in cooking broth. Lift chicken from broth (reserve
broth); discard skin and bones and tear meat in bite-size peices. To
prepare sauce, in a food processor or blender, process onion, lettuce,
cilantro, parsley, garlic and jalapenos until quite smooth. Add about 1 cup
chicken broth, a few tablespoons at a time, until consistency of whipping
cream. Set aside. Heat oil in medium, heavy saucepan, then add almonds.
Lightly cook and stir over medium-low heat 3-5 minutes. Add sauce and
chicken and simmer 10-15 minutes. Taste & adjust seasonings, add salt if
desired. Serve in warmed tortillas or over rice, topped with guacamole and
sour cream, if desired.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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