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Foodgeek: |
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 chicken breast fillets
1 tbsp. margarine
1/2 onion, chopped
1 clove garlic, minced
3 peppercorns
2 whole cloves
1/2 cup tomato sauce
1 cup chicken broth
1/2 slice bread
1/8 tsp. anise seeds
1 tsp. sugar
2 tbsp. ground chile
1 serano chili (optional)
1 tbsp. sesame seeds
1/4 cup pine nuts
3 wedges mexican chocolate (Ibarra's)
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Directions:
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Place chicken breast in a pot and cover with water until just immersed. Boil chicken for 1/2 hour. Remove chicken. Strain broth and reserve.
Heat margarine and cook onion and garlic till soft. Add the rest of the ingredients and simmer for 1/2 hour.With a food processor, puree ingredients, adding more broth or water if necessary. Return ingredients back to pot and add chocolate to melt. Add boiled chicken pieces and simmer sauce on medium-low for an hour. Add more broth or water as necessary to keep the sauce from getting too thick or burning.
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If you want to do this sauce ahead of time, after adding chocolatecool and store in the refrigerator. When ready to use, add boiled chickenpieces and cook as directed above.
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