| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Chicken, Chocolate, Mexican |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 2 |
|
Cloves garlic, minced |
|
|
Serving-pieces of chicken for 6 persons |
| 1 |
|
Onion, chopped |
| 1 |
|
Green pepper, chopped |
| 3 |
|
Slices canned pimento, chopped |
| 2 |
|
Large tomatoes, peeled, seeded, and chopped |
| 2 |
tb |
Chili powder (or to taste) |
| 2 1/2 |
c |
Chicken broth |
| 1/4 |
c |
Slivered almonds |
| 1/4 |
c |
Raisins |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Sugar |
|
|
Grated rind of 1 orange |
| 2 |
|
Squares bitter chocolate, chopped |
| 1/4 |
c |
Light rum |
INSTRUCTIONS
In casserole, heat oil and cook garlic for a few
moments to flavour oil; add chicken and brown. Remove
chicken. In remaining fat, cook onion, green pepper,
pimento, and tomato over gentle heat for 10 minutes.
To onion mixture, add chili powder, blending well. Add
broth, almonds, raisins, seasonings, and rind; simmer,
covered, 30 minutes longer. Add chocolate, stirring
until melted. Replace chicken, spooning sauce over.
Bake, covered, at 350 degrees for 1 hour, or until
chicken is tender. Warm rum, ignite it, and pour over
contents of casserole; allow to stand for a few
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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