Heat lard in 12 inch skillet over medium heat until hot. Cook and stir chili powder in lard until brown. (Add about 1/2 teaspoon water to prevent scorching if necessary.) Cool. Stir in 2 cups of the Chicken Broth. Add remaining ingredients. (Except the other 2 cups chicken broth and the chicken.) Heat to boiling; reduce heat. Simmer uncovered 1 hour. Cool Pour a small amount of the sauce at a time into blender container. Cover and blend on high until smooth. Heat 2 cups of the sauce and the remaining 2 cups of the chicken broth to boiling in a 12 inch skillet; reduce heat. Arrange chicken skin sides up in single layer in the skillet. Cover and simmer until done; about 1 hour. Add remaining sauce; heat until hot. Serves 8. Posted to bbq-digest by Alex Baker
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|Serving Size: 1 Serving (2600g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1386 (38%)|
|Amt Per Serving||% DV|
|Total Fat 154g||205 %|
|Saturated Fat 51.4g||257 %|
|Monounsaturated Fat 61g|
|Polyunsanturated Fat 28g|
|Cholesterol 1192.3mg||367 %|
|Sodium 3474.6mg||120 %|
|Potassium 6183.8mg||163 %|
|Total Carbohydrate 94.2g||28 %|
|Dietary Fiber 18.9g||76 %|
|Sugars, other 75.3g|
|Protein 454g||649 %|
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Calories per serving: 3630
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