Phenomenal pollo

Yield: 6 Servings

Measure Ingredient
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, .

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