3 1/2 lb chicken cut in serving peices
3/4 pt chicken stock
1 medium onion, chopped
1 clove garlic, chopped
2 oz parsley sprigs, coarsely chopped
2 oz coriander, coarsely chopped
1 heart of cos lettuce, coarsely chopped
2 hot green peppers, seeded and chopped
4 oz ground almonds
3 tbsps vegetable oil
salt
Instructions...
1) Put the chicken peices in a heavy casserole with the
stock. Bring to the boil, reduce heat and simmer gently ,
covered, for 45 minutes.Lift out chicken onto platter
and set aside. Reserve stock.
2) In a blender combine the onion, garlic, parsley,
coriander, lettuce, hot peppers and almonds. Reduce to a
coarse puree.Heat the oil in a large heavy pan and pour
in the puree.Cook over moderate heat stirring constantly
for 4-5 minutes.
3) Transfer it to a casserole, stir in the reserved stock
and season. Add the chicken peices. Cover and simmer to
heat through.
4) Serve with white rice or for a completely mexican meal
rice, tortillas, Frijolles and Guacamole.
