3 1/2 lb Chicken cut in serving peices
3/4 pt Chicken stock
1 medium Onion, chopped
1 Clove garlic, chopped
2 oz Parsley sprigs, coarsely chopped
2 oz Coriander, coarsely chopped
1 Heart of cos lettuce, coarsely chopped
2 Hot green peppers, seeded and chopped
4 oz Ground almonds
3 tbsp Vegetable oil
Salt
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http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html
1.Put the chicken peices in a heavy casserole with the stock. Bring to the boil, reduce heat and simmer gently , covered, for 45 minutes.Lift out chicken onto platter and set aside. Reserve stock.
2.In a blender combine the onion, garlic, parsley, coriander, lettuce, hot peppers and almonds. Reduce to a coarse puree.Heat the oil in a large heavy pan and pour in the puree.Cook over moderate heat stirring constantly for 4-5 minutes.
3.Transfer it to a casserole, stir in the reserved stock and season. Add the chicken peices. Cover and simmer to heat through.
4.Serve with white rice or for a completely mexican meal rice, tortillas, Frijolles and Guacamole.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998
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