Yield: 6 Servings
|1||(3-lb) broiler; cut for frying|
|2 cups||Chicken broth|
|2 tablespoons||Pickled Jalapeno juice|
|1 large||Onion; quartered (up to)|
|8||Leaves dark green lettuce|
|½ cup||Fresh cilantro leaves|
|1 cup||Parsley sprigs|
|1||Clove (large) garlic|
|6||Fresh Jalapenos; stemmed|
|2 tablespoons||Virgin olive oil|
|1 cup||Ground almonds|
|Salt to taste|
|12||Corn tortillas; warmed|
|Guacamole (see index)|
|2 cups||Sour cream; if desired|
Place chicken in a single layer in a large pot. Pour in broth and jalapeno juice. Bring to a boil, reduce heat, cover and simmer 45 minutes or until just tender. Cool in cooking broth. Lift chicken from broth (reserve broth); discard skin and bones and tear meat in bite-size peices. To prepare sauce, in a food processor or blender, process onion, lettuce, cilantro, parsley, garlic and jalapenos until quite smooth. Add about 1 cup chicken broth, a few tablespoons at a time, until consistency of whipping cream. Set aside. Heat oil in medium, heavy saucepan, then add almonds.
Lightly cook and stir over medium-low heat 3-5 minutes. Add sauce and chicken and simmer 10-15 minutes. Taste & adjust seasonings, add salt if desired. Serve in warmed tortillas or over rice, topped with guacamole and sour cream, if desired.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .