810266 pueblo chicken

Categories
Tex/mexican
Chicken
Chocolate
Yield
10 servings
MeasureIngredient
¾ pounds Chiles (include some hot, med. & mild)
2 ounces Pasa (raisins)
2 ounces Almonds
3½ ounce Other nuts
3½ ounce Ciruela pasa (prunes)
3½ ounce Peanuts
¼ slice White bread, broken in pieces
½  Plantano (banana), cut up
¼ teaspoon Each ground cloves, black pepper, cinnamon & anise
2 ounces Ajonjoli (sesame seeds)
2 tablespoons Lard
1 ounce (1/2 tablet) bitter chocolate
¾ tablespoon Sugar
Chickens, cut up & stewed

Cut chilies in half, remove seeds and veins and fry in a little oil or lard, stirring with wooden spoon. Remove chiles from pan and then add fruits, nuts, bread and spices to the pan and fry them. Remove from pan. Brown the sesame seeds in the pan and set aside. Grind the above ingredients except sesame seeds into a paste. Put the paste in a casserole with the 2 tablespoons lard, heat and stir to combine. Stir in the sesame seeds, chocolate, sugar and enough broth from the cooked chicken to make a sauce. Heat chicken in the sauce. NOTE: Good chile choices include ancho, mulato and pasilla.

Submitted By BARRY WEINSTEIN On 03-05-95

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