6 Ancho chiles, diced, remove seeds for less heat
4 tbsp Lard or salad oil
2 2-1/2 lb broiler-fryers, cut into serving pieces
1 large Onion, chopped
1 Clove garlic, chopped
1/4 tsp Ground cloves
1/4 tsp Cinnamon
1/2 tsp Ground coriander seed
1 large Tomato, peeled, seeded, and chopped
Salt
Freshly ground pepper
1 tsp Sugar
1 tbsp White vinegar
2 cup Chicken stock, or canned condensed broth
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Heat the lard or oil in a large skillet, and saute the chicken pieces a few at a time, until golden. Remove to a heavy, flameproof casserole that has a lid. Combine the onion, garlic, cloves, cinnamon, coriander, tomato, prepared chiles, salt and pepper to taste, sugar, vinegar, and a little stock in the electric blender and blend, a small amount at a time, to a coarse puree.
Cook the mixture in the oil remaining in the skillet for five minutes, stirring constantly. Add the stock and pour over the chicken pieces. Cover, and simmer for about 1 hour, or until the chicken is tender when pierced wit a fork. Remove the casserole lid for the final 15 minutes of cooking. The sauce should be very thick, almost coating the meat.
Serve with lettuce, olives, capers, avocado slices, and serrano chiles on the side.
Serves 6. |
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