| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Latin amer., Main dish, Chicken, Mexican |
4 |
Servings |
INGREDIENTS
| 6 |
|
Dried ancho chilies |
| 1 |
c |
Boiling chicken stock; fresh |
|
|
;or canned |
| 1 |
c |
Onions; coarsely chopped |
| 3 |
md |
Tomatoes; peeled, seeded and |
|
|
;coarsely chopped (see salsa |
|
|
;cruda), or substitute 1 cup |
|
|
;drained, canned Italian |
|
|
;plum tomatoes |
| 1 |
ts |
Garlic; finely chopped |
| 1 |
tb |
White vinegar |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Coriander seeds; ground |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper; freshly ground |
| 4 |
tb |
Lard |
| 1 |
|
Chicken (3 to 3 1/2 pounds); |
|
|
;cut into 6 or 8 serving |
|
|
;pieces |
INSTRUCTIONS
SAUCE:
Under cold running water, pull the stems off the chilies, break them in
half, and brush out the seeds. With a small knife, cut away any large
ribs. Tear the chilies into small pieces, pour 1 cup of boiling stock over
them and let them soak for 30 minutes.
Pour the chilies and the stock into the jar of a blender and puree at high
speed for about 15 seconds. Add the onions, tomatoes, garlic, vinegar,
sugar, coriander, cinnamon, cloves, salt and black pepper, and blend for 30
seconds, or until the mixture is reduced to a thick puree.
(To make the sauce by hand, puree the chilies, onion, tomatoes and
garlic--a cup or so at a time--in a food mill set over a bowl. Then stir
in the vinegar, sugar, coriander, cinnamon, cloves, salt and black pepper.)
In a heavy 8 inch skillet, heat 1 tablespoon of the lard over moderate
heat. Add the puree and cook, uncovered, stirring occasionally, for 5
minutes. Remove from the heat; cover the skillet to keep the sauce warm.
Preheat the oven to 350 degrees (F). Pat the chicken pieces dry with
paper towels (they will not brown well if they are damp). In a heavy 10 to
12 inch skillet melt the remaining 3 tablespoons of lard over moderate heat
until a light haze forms above it. Brown the chicken a few pieces at a
time, starting them skin side down and turning them with tongs. As the
pieces turn a rich golden brown, place them in a 3 quart heatproof
casserole. Pour the chili sauce into the casserole and turn the chicken
about in it until the pieces are thoroughly coated with the sauce. Cover
the casserole tightly and bake undisturbed, in the middle of the oven for
45 minutes. Then remove the cover and bake 15 minutes longer, basting the
chicken every not and then with its sauce. serve directly from the
casserole or arrange the chicken attractively on a serving platter and pour
the sauce over it.
Posted to CHILE-HEADS DIGEST V3 #158
Date: Thu, 14 Nov 1996 01:47:01 +1000 (EST)
From: "I. Chaudhary" <imranc@onthenet.com.au>
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