| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | oil |
| 2 1/2 x ca. 450 g | Chicken pieces |
| 2 Esslöffel | garlic minced |
| 3/4 Tasse | onion diced |
| 2 Tasse | chicken broth |
| 1 Tasse | Peeled seeded tomatoes (canned) |
| 2 Esslöffel | Epazote or oregano |
| 1/4 x ca. 450 g | Assorted Mexican chiles such as pasilla, guajillo and mulata stems and seeds removed |
| 1/2 Teelöffel | cloves ground |
| 1 Esslöffel | Cocoa powder |
| 1/2 Teelöffel | cinnamon |
| 1/4 Tasse | Shelled almonds |
|
Heat The Oil in a large, lidded skillet and brown the chicken pieces on all sides. Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes. Remove the chicken to a platter and set aside. Place the cooking liquid in a blender or food processor and blend until as smooth as possible. Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes. Serve with tortillas, rice, beans and tamales.
Michael Roberts - Prodigy Guest Chefs Cookbook
|
|
Anmerkungen zum Rezept:
|
