| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 6 | Servings | |
INGREDIENTS
| 3 | Ancho chiles; toasted and soaked as for Chuletas de Puerco Adobados | |
| 2 | tb | Oil |
| 2 | tb | Butter |
| 1 | 3-1/2 lb. chicken; cut into serving pieces | |
| Salt and pepper | ||
| 2 | c | Chicken stock |
| 1 | Clove garlic; chopped | |
| 1 | lg | Onion; chopped |
| 1/8 | ts | Each cinnamon and cloves |
| 1 | ts | Oregano |
| 1/2 | c | Peanuts |
| 1/2 | c | Pecans |
| 1 | sl | White bread; broken up |
INSTRUCTIONS
Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@EbiCom.net> RECIPES USING ANCHO CHILES (by Diana Kennedy) Heat oil and butter in skillet and saute chicken until golden. Remove to flameproof casserole which has a lid, and season with salt and pepper. Save fat in pan. Add stock; cover and simmer gently until tender, about 45 minutes. Meanwhile, combine prepared chiles, onion, garlic, spices, nuts, bread and a little stock in the blender and blend to a coarse puree, blending in 2 batches. Heat oil and butter remaining in skillet, adding enough to make 2 Tbsp. if necessary. Cook the puree for 5 minutes, stirring constantly. Pour the stock off the chicken; add to the sauce; and cook, over low heat, until it is the consistency of heavy cream. Pour over the chicken in the casserole, and simmer gently for 5 minutes or until heated through. Serves 6. CHILE-HEADS DIGEST V2 #267 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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