Categories: Chicken, Chocolate, Mexican
      Yield: 6 Servings
      4 tb Olive oil
      2    Cloves garlic, minced
           Serving-pieces of chicken
           -for 6 persons
      1    Onion, chopped
      1    Green pepper, chopped
      3    Slices canned pimento,
      2    Large tomatoes, peeled,
           -seeded, and chopped
      2 tb Chili powder (or to taste)
  2 1/2 c  Chicken broth
    1/4 c  Slivered almonds
    1/4 c  Raisins
    1/2 ts Cumin
    1/4 ts Nutmeg
    1/4 ts Ground cloves
    1/4 ts Cinnamon
    1/2 ts Salt
    1/4 ts Pepper
      1 ts Sugar
           Grated rind of 1 orange
      2    Squares bitter chocolate,
    1/4 c  Light rum
  In casserole, heat oil and cook garlic for a few moments to flavour
  oil; add chicken and brown.  Remove chicken. In remaining fat, cook
  onion, green pepper, pimento, and tomato over gentle heat for 10
  minutes. To onion mixture, add chili powder, blending well. Add
  broth, almonds, raisins, seasonings, and rind; simmer, covered, 30
  minutes longer. Add chocolate, stirring until melted.  Replace
  chicken, spooning sauce over. Bake, covered, at 350 degrees for 1
  hour, or until chicken is tender. Warm rum, ignite it, and pour over
  contents of casserole; allow to stand for a few minutes.

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