| 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!
| 1/2 Tasse | Lard or shortening |
| 1/4 Tasse | chilli powder |
| 2 Tasse | chicken broth |
| 12 | Flour tortillas cut into small pieces |
| 1 mittel | Onion; chopped, (about 1/2 cup) |
| 2 | Cloves Garlic finely chopped |
| 2 Esslöffel | Raisins |
| 2 Esslöffel | Chopped almonds or walnuts |
| 2 Esslöffel | Sesame seed |
| 2 Esslöffel | Pumpkin seeds |
| 2 Esslöffel | peanut butter |
| 1 Esslöffel | sugar |
| 1 Esslöffel | oregano ground |
| 1 Esslöffel | cocoa |
| 1 Teelöffel | Anise seed |
| 1/2 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | cloves ground |
| 1/2 Teelöffel | nutmeg ground |
| 1/2 Teelöffel | allspice gound |
| 1/2 | ginger ground |
| 1/2 Teelöffel | Ground cumin Or 1 teaspoon cumin seed |
| 2 Tasse | Chicken Broth; (no not a mis-print) |
| 8 | Chicken breasts; boned |
|
Heat lard in 12 inch skillet over medium heat until hot. Cook and stir chili powder in lard until brown. (Add about 1/2 teaspoon water to prevent scorching if necessary.) Cool.
Stir in 2 cups of the Chicken Broth. Add remaining ingredients. (Except the other 2 cups chicken broth and the chicken.) Heat to boiling; reduce heat. Simmer uncovered 1 hour. Cool
Pour a small amount of the sauce at a time into blender container. Cover and blend on high until smooth.
Heat 2 cups of the sauce and the remaining 2 cups of the chicken broth to boiling in a 12 inch skillet; reduce heat.
Arrange chicken skin sides up in single layer in the skillet. Cover and simmer until done; about 1 hour.
Add remaining sauce; heat until hot.
|
|
Anmerkungen zum Rezept:
|
