[CH] Chipotles and Prunes
Deb deForest (deforest@selec.net)
Fri, 04 Jun 1999 09:16:17 -0500
A few folks have written to ask me for a copy of Ron's recipe since they
hadn't kept it, so I thought I'd re-post it in case others want to try
it, too. Here is his original posting below.
Deb in Houston
P.S. Praise El Grande!! Monk Rael be back!
Deb trying-to-not-be-jealous-of-Ms.-Idaho in Houston
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Hello, chipotle lovers:)
Last night I made dinner using that fabulous Mexican cookbook, _Cocina
de la Familia_, by Marilyn Tausend (Simon and Shuster, N.Y., 1997) On
pp. 154-155 is an unusual, and unusually delicious (!) recipe for
"Chicken with Spicy Prune Sauce."
This is a combination that had never crossed my mind, and now I see all
sorts of possibilities using the sauce. It's mouth-wateringly delicious!
"1/4 c safflower oil
2 lbs chicken thighs (I used boneless, skinless chicken breasts.)
about 1 teaspoon of sea salt ( I used kosher salt)
1 large white onion, thinly sliced
1 c roughly chopped prunes
1 c raisins
5 canned chipotle chiles in adobo, roughly chopped (I didn't bother to
chop.)
2 cans Coca Cola or Pepsi Cola (!)
Heat the oil in a large, heavy skillet with a lid. Add the chicken
pieces and brown on all sides, about 10 minutes. Season with salt.
Remove chicken, add onion and sautee until onion becomes limp. Pour off
any excess oil. Return chicken to skillet, lower the heat and cook
gently for another 5 minutes.
While the chicken is cooking, put the prunes, raisins and chipotles in a
blender with some of the cola. Blend until smooth. Continue to blend in
the remaining cola.
Pour the prune sauce over the chicken, stir, and simmer over medium-low
heat, covered, about 30 minutes, until the chicken is well done and the
sauce thickened. Taste for seasoning and add more salt if necessary.
Remove chicken to a hot platter and pour the sauce over the chicken."
Ron Hay
Van Nuys, CA