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Mexican   -   Chicken In Ancho Sauce   adapted from Hot and Spicy by Marlena Spieler

  • 4 Medium Chicken Breast
  • 2 Tablespoons Ancho Chile Powder
  • 1 Tablespoon Olive Oil
  • 1/2 Lemon Lemon Juice
  • 2 Cloves Garlic -- finely chopped
  • 2 Medium Onion -- finely chopped
  • 5 Cloves Garlic -- coarsely Broken
  • 2 Medium Poblano Peppers -- finely chopped
  • 1 Small Red Bell Pepper -- finely chopped
  • 2 Tablespoons Olive Oil
  • 1 1/2 Teaspoons Cumin
  • 1 Teaspoon Cinnamon
  • 2 Medium Potato -- cubed
  • 1/2 Cup White Wine
  • 3/4 Cup Tomato Sauce
  • 3/4 Cup Enchilada Sauce
  • 1 Cup Fresh Peas
  • 1/2 Cup Stuffed Green Olives
  • 1 Pint Sour Cream
Directions Marinate chicken in chile powder, olive oil, lemon juice and 2 cloves garlic. Saute onion, remaining garlic and all peppers in olive oil. Sprinkle with cumin and cinnamon. When onion is soft, add potatoes. Cook over medium heat until tender about 15 minutes. Remove from pan. Saute chicken a few minutes on each side. Remove chicken from pan and pour off grease. Return potato mixture to pan. Increase heat to high, add wine. Cook down for a minute or two. Add tomato sauce, chile sauce, peas, and olives. Return chicken to pan, to intermingle flavors. Serve with a dollop of sour cream and tortillas.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 1, Easiness: 5, Speed: 3, Overall: 3 Rate this recipe

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