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Ingredients Jump to Instructions ↓

  1. 3 tb Oil

  2. 2 1/2 lb Chicken pieces

  3. 2 tb Minced garlic

  4. 3/4 c Diced onion

  5. 2 c Chicken broth

  6. 1 c Peeled seeded tomatoes

  7. - (canned) 2 tb Epazote or oregano

  8. 1/4 lb Assorted Mexican chiles

  9. -such as pasilla, guajillo - and mulata - stems and seeds removed 1/2 ts Ground cloves

  10. 1 tb Cocoa powder

  11. 1/2 ts Cinnamon

  12. 1/4 c Shelled almonds

  13. 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

  14. 10 minutes. Serve with tortillas, rice, beans and tamales.

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