810266 pueblo chicken
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Chickens, cut up & stewed | |
Directions
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