Ingredients
- • MEXICAN CHICKEN
- • 2 tablespoons cooking oil
- • 1 cup slivered almonds
- • 1 cup chopped onion
- • 1 medium clove garlic, minced
- • 1/8 tsp. ground cinnamon
- • 1/8 tsp. ground cloves
- • 1/4 teaspoon pepper
- • 1 ounce (1 square) unsweetened chocolate, coarsely chopped
- • 2 cans (7 ounce each) green chili sauce
- • 1 can (15 ounces) tomato sauce
- • 2 cups bite-size pieces cooked chicken or turkey
Instructions
- In cooking pan of a chafing dish, heat the oil. saute almonds, onion, and garlic 10 minutes over medium heat, stirring often.
- Stir in remaining ingredient except chicken. Heat, stirring, until chocolate melts. Puree mixture in a blender or force through a food mill.
- Return mixture to cooking pan and stir in chicken. Simmer 5 minutes.
- Serve over hot fluffy rice. Garnish with avocado or orange slices, dairy sour cream, or slivered almonds. 4 serving.
- Alltime Favorite Recipes C.A.I
