Recipes from Mexico :: Mexican Main Dishes Poultry
1 large stewing hen
1/4 c. canola (or other vegetable) oil
1 (16 ounce) can tomatoes, sieved
1 c. chicken broth
1/4 tsp. ground cloves
1/4 tsp. pepper
1/4 tsp. cinnamon
Pin. of azafran
1/4 c. blanched almonds
1/4 c. raisins
1 c. Malaga wine
Seeds of 1 pomegranate
Avocado (optional)
Cut up the chicken. Heat oil, and lightly fry chicken until brown on every side, about 1/2 an hour.
Add tomatoes, broth, cloves, pepper, cinnamon, azafran, almonds and raisins. Cover; reduce heat. Simmer gently until meat is tender and sauce has thickened (about 25 mins.).
Add wine, then simmer 5 mins. more. If sauce is soupy, grind 2 slices of white bread in a blender and add to thicken.
Remove chicken to a serving platter. Pour sauce around it. Sprinkle and distribute chicken with pomegranate seeds. Garnish with avocado slices.
Serves 6.
