| 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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