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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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An epicure's delight, this chicken dish is just wonderful with enchiladas. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
5 lbs roasting chickens, cut into serving portions |
1/3 cup almonds |
1 tablespoon peanuts |
2 teaspoons sesame seeds |
1/2 teaspoon ground cloves |
1/3 cinnamon stick |
4 chili peppers |
3 slices toast |
1 unsweetened chocolate square (1 ounce) |
1 onion, peeled |
1/4 cup butter or 1/4 cup lard, melted |
1 tomato, chopped |
1 garlic clove, peeled and mashed |
Directions:
1. Simmer chicken in salted water until almost tender, about 2 hours.
2. Grind next nine ingredients very finely.
3. Remove chicken from broth and brown well in butter or lard.
4. Add the ground ingredients to the broth, stir until well blended.
5. Add tomato, garlic and browned chicken; simmer uncovered for 30 minutes or until chicken is tender and broth is a thick sauce.
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