RECIPES

Using Raw Chicken or Turkey

1. Place the water, 1 teaspoon salt, ½ of the onion and 1 clove of garlic in a medium saucepan and mix. Add the raw chicken. Heat to a simmer and cook for 20 minutes, or until it is no longer pink in the center. Remove chicken, onion and garlic from the water and put on a plate to cool. Set the water aside.

2. Heat 1 tablespoon oil in large skillet over medium temperature. Sauté the chiles, remaining ½ onion, 2 cloves garlic, tortillas, tomato and sesame seeds for 10 minutes, stirring occasionally. Place this mixture in a blender and add ½ of the chicken cooking water. Blend until smooth and pour into a large pot.

3. Heat the remaining 1 tablespoon oil in the skillet over medium temperature. Add the raisins and almonds and sauté for 5 minutes, stirring frequently and being careful not to burn. Add the cocoa powder for the last minute. Blend the raisins, almonds and cocoa powder with the remaining cooking liquid. Pour into the pot with the other blended mixture. Add the cinnamon stick, whole cloves and whole peppercorns, wrapped in cheesecloth. Simmer for 40 minutes.

4. Shred the chicken. Add the shredded chicken to the sauce and stir. Lower heat and simmer for 10 minutes, stirring continuously to keep it from sticking to skillet. Serve hot.

Nutrition

Calories 262

Total Fat 8.5 g

Saturated Fat 1 g

Monounsaturated Fat 0 g

Polyunsaturated Fat 0 g

Trans Fat 0 g

Cholesterol 60 mg

Sodium 561 mg

Total Carbs 23 g

Dietary Fiber 5 g

Sugars 7 g

Protein 29 g

Potassium 0 mg