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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Received this recipe from my old pal Sandy. Ingredients:
5 lbs chicken, cut up into serving sizes |
1 garlic clove, bruised |
salt and pepper |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
3/4 cup onion, chopped |
1 tablespoon red wine vinegar |
1 fresh jalapeno pepper, seeded, deveined, and roughly chopped |
1 (15 ounce) can plum tomatoes with juice |
1 (4 ounce) can whole mild green chilies |
1 ounce unsweetened baking chocolate, grated |
1 tablespoon peanut butter |
Directions:
1. Rub chicken pieces with garlic and sprinkle with salt and pepper.
2. Heat butter and olive oil over medium heat, and saute chicken until golden brown, about 10 minutes on each side. Transfer to a large pot or dutch oven.
3. Discard all but 2 tbsp of the chicken drippings. Add onion and saute about 5 minutes until golden brown. Add vinegar to the pan, then transfer the mixture to the pot with the chicken.
4. Place tomatoes, jalapeno, and chiles in a food processor and process until smooth. Pour over the chicken.
5. Heat chicken and sauce to boiling, then add the peanut butter and grated chocolate.
6. Cook, covered, about 30 minutes, or until chicken is tender.
7. Serve plain or over rice, with parsley as an optional garnish.
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