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1. Wash and dry the chicken. Put salt and pepper on the chicken and fry until golden. 2. Toast, peel, hollow out and liquify the chilis with the onion and the broth. Strain the mixture and fry until the flavor peaks. 3. Add the chicken and cook until tender. Remove from heat and add sour cream. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
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