Pollo En Nogada (chicken In Nut Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 6 | Servings | |
INGREDIENTS
| 3 | Ancho chiles, toasted and | |
| soaked as for Chuletas de | ||
| Puerco Adobados | ||
| 2 | T | Oil |
| 2 | T | Butter |
| 1 | 3-1/2 lb. chicken, cut into | |
| serving pieces | ||
| Salt and pepper | ||
| 2 | c | Chicken stock |
| 1 | Clove garlic, chopped | |
| 1 | Onion, chopped | |
| 1/8 | t | Each cinnamon and cloves |
| 1 | t | Oregano |
| 1/2 | c | Peanuts |
| 1/2 | c | Pecans |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 197
Total Fat: 22.9g
Cholesterol: 12.6mg
Sodium: 544.6mg
Potassium: 364.5mg
Carbohydrates: 10g
Fiber: 2.4g
Sugar: 3.6g
Protein: 8.9g