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| Chicken a la Valentina; Main Dish | |
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| Tweet Topic Started: Jan 1 2006, 04:13 AM (136 Views) | |
| Ruthie | Jan 1 2006, 04:13 AM Post #1 |
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Administrator
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Chicken a la Valentina You will need: 8 pieces of chicken (legs and thighs or breasts) boiled until completely cooked 12 plum tomatoes or 6 beefsteak tomatoes boiled or roasted, ground in a blender with salt to taste and strained 4 large potatoes, peeled, boiled and cut in large dice 6 dried chilacate peppers, seeds and veins removed 1/2 head iceberg lettuce, washed and finely chopped or shredded 2 cups oil Place the peppers in a small saucepan with 1 cup of water, bring to a boil and cook until soft. grind in a blender with a little salt, strain and set aside. Heat the oil in a large, deep skillet. Dip each piece of chicken in the chilacate sauce and fry in the oil until golden. Dip the potatoes in the chilacate sauce and then fry in the oil until tender. Heat the tomato salsa. In a bowl, place 2 pieces of chicken, a few pieces of potato, pour tomato salsa over all and top with lettuce. Serve with bread. |
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| Mike | Jan 1 2006, 05:14 AM Post #2 |
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Fly Catcher
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Sounds good but what is a chilacate pepper?? Never heard of it. |
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| Ducky537 | Jan 11 2006, 11:13 PM Post #3 |
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Waterbug Chaser
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kewl |
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| Ruthie | Jan 12 2006, 05:40 PM Post #4 |
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Administrator
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Well Mike, I had this recipe for like forever....and I mean forever. But chilacote pepper...I spelled it wrong is actually a poppy from Mexico migrated into Cali. I think the actual seed is hard to get if you were to try to order them to grow. You know how some orders veggie seeds, flowers, blah, blah, blah...by mail...well I guess this is an endangered seed...But I'm not sure. |
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