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See below ingredients and instructions of the recipe
10 Dried ancho chilies, stemmed -cut in 3/4" pieces
2 tb Vegetable oil 6 md Red-skinned potatoes
2 lg Onion(s), chopped -cut into 3/4" pieces
3 Garlic clove(s), minced 3 sm Tomatoes
1 Chicken (2 1/2 to 3 pounds) -seeded and chopped
-cut into 6 pieces 14 1/2 oz Can chicken broth
8 Carrots 8 Prunes, halved
Place chilies in large bowl. Add enough hot water to cover. Let stand
until chilies are very soft, about 1 hour. Drain, reserving 2 cups
soaking liquid. Transfer chilies and reserved liquid to processor and
puree and smooth.
Heat vegetable oil in heavy large Dutch oven over medium-low heat. Add
onions and garlic and saut until golden, about 10 minutes. Add
carrots, potatoes, tomatoes and chicken broth. Stir in chili mixture.
Simmer until chicken is cooked through and sauce thickens, about 35
minutes. Add prunes and simmer 5 minutes. Season with salt and pepper.
Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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