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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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Directions: 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
NOTES : This is one of the absolute best recipes I've tried in a long
time. Caveats: sauce takes a long time to thicken and bacon fat must
be poured off extremely well to avoid sauce being greasy. I usually
serve with Spanish rice, refried beans, and guacamole -- and lots of
tortillas
Recipe By : Conrad Winke
From: Meg Antczak Date: 15 May 96
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