Sonora chicken

1 servings

Ingredients

Quantity Ingredient
1 Frying chicken, about 3 1/2
1½ cup Chicken stock
½ pounds Bacon
2 tablespoons Olive oil
2 mediums Onions; chopped
3 Cl Garlic; minced
12 Olives, green or black, or a
2 Poblano chilies; to taste
1 bunch Cilantro
Flour tortillas
Vegetable oil; for deep fryi

Directions

Recipe by: Conrad Winke Poach chicken in stock for 15 minutes. Remove from heat and let cool. Skin, debone, and cut into pieces. Cut bacon into ½" 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

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