Sonora Chicken

Recipe Ingredients

1		Frying chicken - about 3 1/2
1 1/2 cups	355ml	Chicken stock
1/2 lb	227g / 8oz	Bacon
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - chopped (medium)
3		Garlic - minced
12		Olives - green or black, or a
2		Poblano chilies - to taste
1		Cilantro
		Flour tortillas
		Vegetable oil - for deep frying

Recipe Instructions

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:
Conrad Winke

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.