Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Frying chicken, about 3 1/2
1 1/2 c Chicken stock
1/2 lb Bacon
2 tb Olive oil
2 md Onions; chopped
3 Cl Garlic; minced
12 Olives, green or black, or a
2 Poblano chilies; to taste
1 bn Cilantro
Flour tortillas
Vegetable oil; for deep fryi

Recipe by: Conrad Winke 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

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