A Mexican dish from ” The Book of Latin American Cooking” by Elizabeth Lambert Ortiz. Serve with rice, tortillas, Frijolles ( beans) and Guacamole.
Ingredients
- 3 1/2 lb free range chicken cut into serving pieces
- 3/4 pint chicken stock
- 1 medium onion peeled and chopped
- 1 plump clove garlic peeled and chopped
- 2 oz parsley sprigs coarsely chopped
- 2 oz coriander sprigs coarsely chopped
- 1 heart cos lettuce coarsely chopped
- 2 hot green peppers deseeded and chopped
- 4 oz ground almonds
- 3 tbsps vegetable oil
- sea salt
Servings:
Instructions
- Put the chicken pieces in a heavy casserole with the stock and bring to the boil. Reduce the heat and simmer gently, covered , for 45 minutes.
- Lift the chicken out on to a platter and set aside. Reserve the stock.
- In a blender combine the onion, garlic, parsley, coriander, lettuce, hot peppers and almonds and reduce to a coarse puree.
- Heat the oil in a large heavy pan and pour in the puree. Cook, stirring constantly, for 3-4 minutes over a moderate heat.
- Transfer to a casserole, stir in the stock and season. Add the chicken pieces then cover and simmer to heat through. Serve with rice, tortillas, Frijolles and Guacamole.
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