| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
| 6 |
|
Ancho chiles, diced, remove seeds for less heat |
| 4 |
tb |
Lard or salad oil |
| 2 |
|
2-1/2 lb broiler-fryers, cut into serving pieces |
| 1 |
lg |
Onion, chopped |
| 1 |
|
Clove garlic, chopped |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground coriander seed |
| 1 |
lg |
Tomato, peeled, seeded, and chopped |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
ts |
Sugar |
| 1 |
tb |
White vinegar |
| 2 |
c |
Chicken stock, or canned condensed broth |
INSTRUCTIONS
from THE COMPLETE BOOK OF MEXICAN COOKING, by Elisabeth Lambert Ortiz
Heat the lard or oil in a large skillet, and saute the chicken pieces a few
at a time, until golden. Remove to a heavy, flameproof casserole that has a
lid. Combine the onion, garlic, cloves, cinnamon, coriander, tomato,
prepared chiles, salt and pepper to taste, sugar, vinegar, and a little
stock in the electric blender and blend, a small amount at a time, to a
coarse puree.
Cook the mixture in the oil remaining in the skillet for five minutes,
stirring constantly. Add the stock and pour over the chicken pieces. Cover,
and simmer for about 1 hour, or until the chicken is tender when pierced
wit a fork. Remove the casserole lid for the final 15 minutes of cooking.
The sauce should be very thick, almost coating the meat.
Serve with lettuce, olives, capers, avocado slices, and serrano chiles on
the side.
Serves 6.
(My Note: You can probably make this in the food processor.) Posted to
EAT-L Digest 03 Apr 97 by Peggy Makolondra <pmakolon@MAIL.WISCNET.NET> on
Apr 3, 1997
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”