| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Poultry | 4 | Servings |
INGREDIENTS
| 1 | 2-lb turkey hindquarter; or so | |
| 2 | tb | Olive oil |
| 2 | c | Blended red chile pods (see recipe for "Carne Adovado" in this cookbook) |
INSTRUCTIONS
This one sounds hot, and it is . . . but not in terms of spice power. The dish is amazingly mild and very flavorful. This would be great in any season of the year. Brown the defrosted hindquarter in the oil, in a Dutch oven. Add the sauce and simmer, covered, until tender, about 1 hour. I like Rice with Cheese and Onions (see recipe) with this dish. A light salad and very heavy, dry red wine would complete a nice menu. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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