Pollo Con Chorizo


2 1/2 lbs. broiler-fryers, cut into serving pieces
1 clove garlic, chopped
1/4 teaspoon marjoram
Freshly ground pepper
3 "chorizo" sausages, skinned
3 canned "lg." chilies
1 onion, chopped
3 sprigs of parsley
1/4 teaspoon thyme
Pinch of salt
1 pound (about 3 med.) tomatoes, peeled, seeded


Place the chicken with the stock, onion, garlic, parsley, bay leaf, thyme, marjoram, salt, and pepper to taste and the tomatoes in a flameproof casserole with a lid. Cover and simmer gently over a low heat, until the chicken is tender, about 1 hour. Remove the chicken pieces from the broth to a heated serving dish and keep warm.
Meanwhile, heat a little lard in a skillet and fry the sausages until brown, pouring off the excess fat. Drain on paper towels. Skim the fat off the broth and remove the bay leaf and parsley, strain the broth. Place the solids from the broth in an electric blender with the sausages, chilies and a small amount of the stock. Blend to a smooth puree.
Return to the casserole and add the remainder of the stock. Cook over moderate heat until the sauce is the consistency of heavy cream. Pour over the chicken and serve. Serves 6. This can be served with rice, also can be used as a filler in tacos, quesadillas, enchiladas or burritos with the usual goodies, sour cream fryoles, guacamole, etc. Don't worry if things get messy, that's "Mexican Style".




16.0 to 20 servings


Wednesday, December 9, 2009 - 11:34pm



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