Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Oil
2 1/2 lb Chicken pieces
2 tb Minced garlic
3/4 c Diced onion
2 c Chicken broth
1 c Peeled seeded tomatoes
- (canned)
2 tb Epazote or oregano
1/4 lb Assorted Mexican chiles
-such as pasilla, guajillo
- and mulata
- stems and seeds removed
1/2 ts Ground cloves
1 tb Cocoa powder
1/2 ts Cinnamon
1/4 c Shelled almonds

HEAT THE OIL in a large, lidded skillet and brown the chicken pieces
on all sides. Add all other ingredients, bring to a boil, cover,
reduce heat to low and simmer until chicken is done, about 30
minutes. Remove the chicken to a platter and set aside. Place the
cooking liquid in a blender or food processor and blend until as
smooth as possible. Return the sauce to the skillet, replace the
chicken and cook everything together another 10 minutes. Serve with
tortillas, rice, beans and tamales.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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