The I Don't Know How to Cook Book Mexican by Linda Rodriguez

Author:Linda Rodriguez
Language: eng
Format: epub
Tags: ebook, book
Publisher: Adams Media
Published: 2008-09-15T00:00:00+00:00

Serve with Pineapple Coconut Salad , and Refried Beans.

What You Need

1 pound fresh mushrooms

1 garlic clove

1 medium yellow onion

1/4 cup olive oil

2 cut-up chickens

2 cups canned diced tomatoes with juice

2 canned green chilies

1 cup chicken stock (see Chicken Stock)

11/2 teaspoon salt

1 cup sour cream

What You Do

1. Wash mushrooms and slice thinly. Peel garlic and onion and cut onion into quarters.

2. Heat oil to medium in a frying pan. Fry chicken until golden brown. Put chicken in a saucepot. Cook mushrooms in the oil remaining in the frying pan. Spoon mushrooms over chicken. Do not drain oil.

3. Combine tomatoes with their juice, chilies, onion, and garlic in an electric blender or food processor. Blend until puréed. Pour purée into the skillet with the oil. Bring to a boil and cook about 5 minutes. Stir in chicken stock and salt.

4. Pour sauce over chicken and mushrooms. Cover and cook over low heat until chicken is tender, about 1 hour. Just before serving, stir in sour cream and heat through, but do not boil.

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