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Recipe by: rossella
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See below ingredients and instructions of the recipe
4 tb Olive oil
2 Cloves garlic, minced
Serving-pieces of chicken
-for 6 persons
1 Onion, chopped
1 Green pepper, chopped
3 Slices canned pimento,
-chopped
2 Large tomatoes, peeled,
-seeded, and chopped
2 tb Chili powder (or to taste)
2 1/2 c Chicken broth
1/4 c Slivered almonds
1/4 c Raisins
1/2 ts Cumin
1/4 ts Nutmeg
1/4 ts Ground cloves
1/4 ts Cinnamon
1/2 ts Salt
1/4 ts Pepper
1 ts Sugar
Grated rind of 1 orange
2 Squares bitter chocolate,
-chopped
1/4 c Light rum
In casserole, heat oil and cook garlic for a few moments to flavour
oil; add chicken and brown. Remove chicken. In remaining fat, cook
onion, green pepper, pimento, and tomato over gentle heat for 10
minutes. To onion mixture, add chili powder, blending well. Add
broth, almonds, raisins, seasonings, and rind; simmer, covered, 30
minutes longer. Add chocolate, stirring until melted. Replace
chicken, spooning sauce over. Bake, covered, at 350 degrees for 1
hour, or until chicken is tender. Warm rum, ignite it, and pour over
contents of casserole; allow to stand for a few minutes. Source: Jack
Shyba, FidoNet Cooking Echo
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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