1 Frying Chicken, About 3 1/2
Pounds -- cut up
1 1/2 c Chicken Stock
1/2 lb Bacon
2 tb Olive Oil
2 md Onions -- chopped
3 Cloves Garlic -- minced
12 Olives, Green Or Black, Or A
Combination
2 Or More Poblano Chilies
-- to taste
1 bn Cilantro
Flour Tortillas
Vegetable Oil -- for deep
Frying
Poach chicken in stock for 15 minutes. Remove from heat and let cool.
Skin, debone, and cut into pieces. Cut bacon into 1/2" dice and saute
until golden. Drain on paper towels. Pour off bacon fat, add olive
oil and saute onion until transparent. Add garlic and cook 3 more
minutes. Add stock, chilies, 2 Tbsp chopped cilantro, olives and
bacon and cook until the sauce begins to thicken. Return chicken
pieces to pan and cook until heated through.
Garnish: Cut flour tortillas in half. Cut a decorative "jig-saw"
pattern on the rounded side. Deep fry in oil until golden. Drain on
paper towel and keep warm in the oven until ready to serve. Place a
half tortilla aside each serving of chicken and top with several
sprigs of cilantro. Serves 4
NOTES : This is one of the absolute best recipes I've tried in a long
time. Caveats: sauce takes a long time to thicken and bacon fat must
be poured off extremely well to avoid sauce being greasy. I usually
serve with Spanish rice, refried beans, and guacamole -- and lots of
tortillas
