Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

Browse by categories