Recipe for Pueblo Chicken


3/4 lb chiles (include some hot, med. & mi; ld)
2 oz pasa (raisins)
2 oz almonds
3 1/2 oz other nuts
3 1/2 oz ciruela pasa (prunes)
3 1/2 oz peanuts
1/4 slice white bread, broken in pieces
1/2 plantano (banana), cut up
1/4 teaspoon each ground cloves, black pepper, c; innamon & anise
2 oz ajonjoli (sesame seeds)
2 tablespoon lard
1 oz (1/2 tablet) bitter chocolate
3/4 tablespoon sugar
2 chickens, cut up & stewed


Cut chilies in half, remove seeds and veins and fry in a little oil or lard, stirring with wooden spoon. Remove chiles from pan and then add fruits, nuts, bread and spices to the pan and fry them. Remove from pan. Brown the sesame seeds in the pan and set aside. Grind the above ingredients except sesame seeds into a paste. Put the paste in a casserole with the 2 tablespoons lard, heat and stir to combine. Stir in the sesame seeds, chocolate, sugar and enough broth from the cooked chicken to make a sauce. Heat chicken in the sauce. NOTE: Good chile choices include ancho, mulato and pasilla.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here