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Ingredientes
- 6 lrg pasilla chilies
- 1Â 1/4 c. strong brewed coffee
- 1 x /4 c. chicken broth
- 2 Tbsp. vegetable oil
- 1 sm onion minced
- 1 x clove garlic chopped
- 2 lb boneless skinless chicken thighs 1/2" pcs
- 1 Tbsp. chili pwdr
- 1 Tbsp. sugar
- 1Â 1/2 tsp kosher salt or possibly to taste
- 1 Tbsp. masa harina
- 1/4 c. water
- Â Â salt and pepper to taste
Direcciones
- Cover the chilies with boiling water and let soak till softened - about 30 min. Drain the chilies and throw away the stems, seeds and membranes. Process the chilie flesh in a blender with the coffee and broth. Transfer the mix to a bowl.
- Heat the oil in a large kettle over medium heat and saute/fry the onion and garlic till softened. Increase the heat to medium high, add in the chicken and cook, stirring, till the chicken is no longer pink - about 7 min. Stir in the chilie puree, chili pwdr, sugar and salt. Simmer, partially covered, stirring (more frequently toward the end of the cooking time) for 1 hour.
- Stir together the masa harina and water. Stir the mix into the chili and simmer, stirring frequently, for 7 min. Season with salt and pepper.
- Cold the chili, cover and chill for up to 2 days. Reheat before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 110 | 45% |
| Total Fat 12.39g | 15% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.32g | |
| Cholesterol 107mg | 36% |
| Sodium 1014mg | 42% |
| Potassium 452mg | 13% |
| Total Carbs 7.22g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.96g | 3% |
| Protein 26.1g | 42% |
