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What You Need:
(To Serve: 4)
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A 3- to 3½-pound chicken, cut into 6 or 8 serving pieces
2 cups cold water
THE SAUCE
3 dried ancho chilies
½ cup boiling chicken stock, fresh or canned
½ cup shelled pecans
¼ cup blanched almonds
1 large tomato, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 1/3 cup drained, canned Italian plum tomatoes
½ cup coarsely chopped onions
¼ teaspoon finely chopped garlic
1 slice white bread, broken into pieces
½ teaspoon dried oregano
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 tablespoons lard
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Translate this recipe:
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| How To Cook: |
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1. Under cold running water, pull the stems off the chilies, break them in half and brush out the seeds. With a small, sharp knife, cut away any large ribs. Tear the chilies into smaller pieces and place them in a bowl. Pour ½ cup of boiling stock over them and let them soak for 30 minutes.
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2. Place the pecans in the jar of a blender and blend at high speed for 15 seconds or until they are finely ground. With the back of a spoon, force the ground pecans through a sieve set over a bowl. Grind and sieve the blanched almonds in the same fashion.
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3. Pour the chilies and their soaking liquid into the jar of the blender and puree at high speed for about 15 seconds. Add the tomato, pecans, almonds, onions, garlic, bread, oregano, cinnamon and cloves, and blend for 30 seconds, or until the mixture is reduced to a smooth puree.
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4. To make the sauce by hand, puree the chilies, tomato, onions, garlic and bread-a cup or so at a time-in a food mill set over a bowl. With a mortar and pestle, pulverize the pecans and almonds and then sieve them. Add the nuts to the chili mixture together with the oregano, cinnamon and cloves.
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5. In an 8- to 10-inch skillet, melt 1 tablespoon of the lard over moderate heat until a light haze forms above it. Pour in the puree; cook, uncovered, stirring occasionally, for 5 minutes. Remove the skillet from the heat and set aside.
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6. Pat the chicken pieces dry with paper towels; they won't brown well if they are damp. In a heavy 10- to 12-inch skillet melt the remaining 3 tablespoons of lard over high heat until a light haze forms above it.
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7. Brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. As the pieces turn a rich golden brown, place them in a 3-quart flameproof casserole.
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8. Add 2 cups of water and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes, or until the chicken is tender but not falling apart.
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9. Drain off the stock. Pour the waiting sauce into the casserole and turn the chicken about in it until the pieces are thoroughly coated with sauce. Cook, uncovered, over low heat for 10 minutes, basting the chicken every now and then with its sauce.
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10. Either serve directly from the casserole or arrange the chicken attractively on a heated serving platter and pour the sauce over it.
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