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Name: Phenomenal Pollo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 (3-lb) broiler; cut for; Salt to taste; 1 lg Onion; quartered; 2 c Sour cream; if desired; 2 c Chicken broth; 1 Clove (large) garlic; 2 tb Pickled Jalapeno juice; 8 Leaves dark green lettuce; 1 c Parsley sprigs; 6 Fresh Jalapenos; stemmed; 6 -(up to); 2 tb Virgin olive oil; 12 Corn tortillas; warmed; Guacamole (see index); 1/2 c Fresh cilantro leaves; 1 c Ground almonds

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INGREDIENTS

1 (3-lb) broiler; cut for
Salt to taste
1 lg Onion; quartered
2 c Sour cream; if desired
2 c Chicken broth
1 Clove (large) garlic
2 tb Pickled Jalapeno juice
8 Leaves dark green lettuce
1 c Parsley sprigs
6 Fresh Jalapenos; stemmed
6 -(up to)
2 tb Virgin olive oil
12 Corn tortillas; warmed
Guacamole (see index)
1/2 c Fresh cilantro leaves
1 c Ground almonds

Servings

INSTRUCTIONS

Place chicken in a single layer in a large pot. Pour in broth and jalapeno juice. Bring to a boil, reduce heat, cover and simmer 45 minutes or until just tender. Cool in cooking broth. Lift chicken from broth (reserve broth); discard skin and bones and tear meat in bite-size peices. To prepare sauce, in a food processor or blender, process onion, lettuce, cilantro, parsley, garlic and jalapenos until quite smooth. Add about 1 cup chicken broth, a few tablespoons at a time, until consistency of whipping cream. Set aside. Heat oil in medium, heavy saucepan, then add almonds. Lightly cook and stir over medium-low heat 3-5 minutes. Add sauce and chicken and simmer 10-15 minutes. Taste & adjust seasonings, add salt if desired. Serve in warmed tortillas or over rice, topped with guacamole and sour cream, if desired. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.

NOTES

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Phenomenal Pollo

1 (3-lb) broiler; cut for
 Salt to taste
1 lg Onion; quartered
2 c Sour cream; if desired
2 c Chicken broth
1 Clove (large) garlic
2 tb Pickled Jalapeno juice
8 Leaves dark green lettuce
1 c Parsley sprigs
6 Fresh Jalapenos; stemmed
6 -(up to)
2 tb Virgin olive oil
12 Corn tortillas; warmed
 Guacamole (see index)
1/2 c Fresh cilantro leaves
1 c Ground almonds

Place chicken in a single layer in a large pot. Pour in broth and jalapeno  juice. Bring to a boil, reduce heat, cover and simmer 45 minutes or until  just tender. Cool in cooking broth. Lift chicken from broth (reserve  broth); discard skin and bones and tear meat in bite-size peices. To  prepare sauce, in a food processor or blender, process onion, lettuce,  cilantro, parsley, garlic and jalapenos until quite smooth. Add about 1 cup  chicken broth, a few tablespoons at a time, until consistency of whipping  cream. Set aside. Heat oil in medium, heavy saucepan, then add almonds.  Lightly cook and stir over medium-low heat 3-5 minutes. Add sauce and  chicken and simmer 10-15 minutes. Taste & adjust seasonings, add salt if  desired. Serve in warmed tortillas or over rice, topped with guacamole and  sour cream, if desired.    From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3  (0-89586-542-4 paperback).  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 6 Servings

Calories: 146
Calories from Fat: 114 (78%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 347.9mg		12 %
Potassium 285.4mg		8 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 3.1g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 146

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