Yield: 1 Servings
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howdy all chile aficionados. Remember that notice about the feb. 15 hotluck chez michele in San Francisco? It actually happened and i am still here to tell you all about it, oh, one and a half months or so after all the fanfare.
Shred equals parts of enough carrot, celery & onion to provide a bed (read on) for the amount of chicken you want to cook. Add enough water or stock to just come to the top of the shredded veges. Bring to a boil, then turn down to a simmer for 30 minutes, to extract flavor, covered, to keep from drying out. (Read on refers to here.)Push chicken down into the veges until completely covered by veges, let return to a simmer and simmer 10 minutes, covered, to flavor the chicken. Remove chicken to baking dishes, counting the number of chicken pieces - I had 24 thighs and 18 breasts. Add one garlic clove (or fewer) plus one stemmed habanero pepper (or fewer) - I added 42 garlic cloves and 36 habaneros - to the vege bed for each piece of chicken. Simmer 10 minutes to soften garlic and peppers. Blend until very smooth. Measure into large bowl or pot.
Put in ½ that measured volume of a blended fruit plus preserves. (I had 2 quarts of blended veges, so I used a pint of apricot preserves and added dried apricots with blending until there was 1 quart of the blend.) Mix the fruit and veges blends together, pour over chicken, saving the extra sauce.
Bake the dishes, covered, at 350F for 20 minutes. Dump all the baking dishes (chicken and liquid) into a large bowl and pour the reserved sauce over it, stir well to mix the liquid and sauce, and serve. Forty-two chicken pieces makes 42 portions for dainty eaters, 21 for regular, 14 for hungry, or about ½ portion for TAZ. Posted to CHILE-HEADS DIGEST V3 #307 by tony.lima@... (Tony Lima) on Apr 27, 1997