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Add a photoRaciónes: 6
Ingredientes
- 6 x Ancho chiles, diced, remove seeds for less heat
- 4 Tbsp. Lard or possibly salad oil
- 2 x 2-1/2 lb broiler-fryers, cut into serving pcs
- 1 lrg Onion, minced
- 1 x Clove garlic, minced
- 1/4 tsp Grnd cloves
- 1/4 tsp Cinnamon
- 1/2 tsp Grnd coriander seed
- 1 lrg Tomato, peeled, seeded, and minced
- Â Â Salt
- Â Â Freshly grnd pepper
- 1 tsp Sugar
- 1 Tbsp. White vinegar
- 2 c. Chicken stock, or possibly canned condensed broth
Direcciones
- Heat the lard or possibly oil in a large skillet, and saute/fry the chicken pcs a few at a time, till golden brown. Remove to a heavy, flameproof casserole which 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 mix in the oil remaining in the skillet for five min, stirring constantly. Add in the stock and pour over the chicken pcs. Cover, and simmer for about 1 hour, or possibly till the chicken is tender when pierced wit a fork. Remove the casserole lid for the final 15 min 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.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 101 | |
| Calories from Fat 79 | 78% |
| Total Fat 8.74g | 11% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 127mg | 5% |
| Potassium 168mg | 5% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.4g | 2% |
| Protein 1.33g | 2% |
