Recipe - Phenomenal Pollo

1 (3lb) broiler; cut for
frying
2 cup Chicken broth
2 tablespoon Pickled Jalapeno juice
1 lg Onion; quartered
6 (up to)
8 Leaves dark green lettuce
One half cup Fresh cilantro leaves
1 cup Parsley sprigs
1 Clove (large) garlic
6 Fresh Jalapenos; stemmed
2 tablespoon Virgin olive oil
1 cup Ground almonds
Salt to taste
12 Corn tortillas; warmed
Guacamole (see index)
2 cup Sour cream; if desired

Place chicken in a single layer in a large pot. Pour in broth and jalapeno
juice. Bring to a boil, reduce heat, cover and simmer 45 minutes or until
just tender. Cool in cooking broth. Lift chicken from broth (reserve
broth); discard skin and bones and tear meat in bitesize peices. To
prepare sauce, in a food processor or blender, process onion, lettuce,
cilantro, parsley, garlic and jalapenos until quite smooth. Add about 1 cup
chicken broth, a few tablespoons at a time, until consistency of whipping
cream. Set aside. Heat oil in medium, heavy saucepan, then add almonds.
Lightly cook and stir over mediumlow heat 35 minutes. Add sauce and
chicken and simmer 1015 minutes. Taste & adjust seasonings, add salt if
desired. Serve in warmed tortillas or over rice, topped with guacamole and
sour cream, if desired.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.