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MEXICAN CHICKEN STEW




Source of Recipe


FROM BRISTOL-MYERS SQUIBB COMPANY
Makes 10 servings.

4 lbs. chicken or turkey pieces
1 Tbsp. canola oil
2 onions, chopped
2 cloves garlic, minced
1/2 cup raisins
1/4 cup silvered almonds
1/4 cup salted peanuts
2 Tbsp. sesame seeds
1/2 tsp. each ground anise, coriander, cumin, and cloves
1 can (51/2 oz) tomato paste
1 Tbsp. chopped pickled jalapeno peppers
1 oz bittersweet chocolate (1 square)
1/2 tsp. hot pepper sauce
Salt and freshly ground pepper
Chopped fresh cilantro or parsley

In large saucepan, combine chicken and lightly salted water to cover. Bring to boil over medium-high heat. Reduce heat, cover and simmer for 40 minutes or until chicken is nearly done. Drain and reserve for stock.

Bone chicken; arrange boneless pieces in large casserole. Return bones to stock and simmer until stock is reduced to about half; strain and reserve.

In nonstick saucepan, heat oil over medium heat. Cook onions and garlic for 5 minutes or until onion is tender.
In skillet over medium heat, toast almonds, peanuts, and sesame seeds until golden brown. Add to onion mixture. Stir in anise, coriander, cumin, and cloves. Cook for 1 minute.

Stir in tomato paste, jalapeno peppers, chocolate, hot pepper sauce, and 2 cups reserved stock. Cook, stirring, for 3 minutes or until chocolate melts.

Transfer to food processor. Process until pureed. Season to taste with pepper. Pour over chicken. Cover and cook in 325 degree oven for 45 minutes or until chicken is tender. Garnish with cilantro.

Each serving contains: 265 calories, 11g total fat (2g saturated fat), 79mg cholesterol, 27g protein, 14g carbohydrate, 113mg sodium, 565mg potassium.