Mexican chickenstew

Name: Mexican chickenstew
Cook time: 25 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 tablespoons oil; 4 chicken bolts; 1 onion finely chopped; 1 bag almond shavings 55 g; 2 cloves garlic finely chopped; 2 Red peppers finely cut; 1 tablespoon Sesame seed; 1 mespoint clove powder; 1 mespoint cinnamon powder; 1 look tomato cubes 400 ml; 30 g bitter chocolate in cubes

A nice mexican recipe. The main course contains the following ingredients: poultry, oil, chicken legs, onion (finely chopped), almond shavings (55 g), garlic (finely chopped), red peppers (chopped), sesame seeds, cloves powder, cinnamon powder, tomato cubes (400 ml) and bitter chocolate ( in cubes).

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

Heat oil in frying pan and fry chicken in 2 portions.
Remove chicken from pan.
Cover the onion gently in a glassy oven.
Remove onion from pan.
Add extra oil if necessary and bake almonds light brown.
Add garlic, pepper, sesame seeds, cloves and cinnamon and lightly fry them (almonds should not be too dark).
Turn onion, almond mixture and part of tomato cubes with a hand blender or in a kitchen machine into a pulp.
Pulp back into pan, add remaining tomatoes and chocolate.
Stir until chocolate is melted.
Season the sauce with salt.
Place chicken in sauce and cover over very low heat (on flame distributor) in approx.
45 min.
If necessary add some boiling water to give sauce the correct thickness: slightly thinner than applesauce..