Sonora Chicken Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Frying chicken, about 3 1/2
1 1/2 cup: Chicken stock,
1/2 lbs: Bacon,
2 tbsp: Olive oil,
2 medium: Onions, chopped
3 centiliter: Garlic, minced
12: Olives, green or black, or a
2: Poblano chilies, to taste
1 bunch: Cilantro,
Flour tortillas,
Vegetable oil, for deep fryi
Directions:
Recipe by: Conrad Winke Poach chicken in stock for 15 minutes. Remove
from heat and let cool. Skin, debone, and cut into pieces. Cut bacon
into 1/2" dice and saute until golden. Drain on paper towels. Pour
off bacon fat, add olive oil and saute onion until transparent. Add
garlic and cook 3 more minutes. Add stock, chilies, 2 Tbsp chopped
cilantro, olives and bacon and cook until the sauce begins to
thicken. Return chicken pieces to pan and cook until heated through.
Garnish: Cut flour tortillas in half. Cut a decorative "jig-saw"
pattern on the rounded side. Deep fry in oil until golden. Drain on
paper towel and keep warm in the oven until ready to serve. Place a
half tortilla aside each serving of chicken and top with several
sprigs of cilantro. Serves 4
Source from luhu.jp
from heat and let cool. Skin, debone, and cut into pieces. Cut bacon
into 1/2" dice and saute until golden. Drain on paper towels. Pour
off bacon fat, add olive oil and saute onion until transparent. Add
garlic and cook 3 more minutes. Add stock, chilies, 2 Tbsp chopped
cilantro, olives and bacon and cook until the sauce begins to
thicken. Return chicken pieces to pan and cook until heated through.
Garnish: Cut flour tortillas in half. Cut a decorative "jig-saw"
pattern on the rounded side. Deep fry in oil until golden. Drain on
paper towel and keep warm in the oven until ready to serve. Place a
half tortilla aside each serving of chicken and top with several
sprigs of cilantro. Serves 4
Source from luhu.jp
Tags
Poultry