Ingredients Jump to Instructions ↓

  1. 2 (2 pound) bone-in chickens, giblets removed

  2. 1 large onion, cut into chunks

  3. 3 cloves garlic, chopped

  4. 1 (14 ounce) can chicken broth

  5. 2 tablespoons chili powder

  6. 20 blanched almonds

  7. 1/4 cup diced firm ripe banana

  8. 1 teaspoon ground cinnamon

  9. 1 teaspoon salt

  10. 2 corn tortillas, torn into small pieces

  11. 2 tablespoons sesame seeds

  12. 1 tablespoon pine nuts

  13. 6 tablespoons butter

  14. 1 (1 ounce) square semisweet chocolate

Instructions Jump to Ingredients ↑

  1. Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.

  2. Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.

  3. Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.

  4. Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.


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