8 cups water, 7 for boiling the chicken and one for soaking the chiles
1 garlic, medium clove
1/4 onions
5 ancho chiles, deveined and clean, hydrated.
3 dried guajillo chiles, deveined and clean. Hydrated.
1 cup tomato purée
1 cup almonds, peeled and toasted
2 tablespoons oil
2 Lala® table cream
1 tablespoon salt
Preparation
10 mins
45 mins
Low
Add the water in a medium pot and boil the chicken pieces along with the onion and garlic for 25 minutes or until cooked. Reserve.
Blend the chiles with the tomato puree, the almond, and a little soaking water.
Heat the oil in a medium saucepan, add the sauce and fry for 5 minutes, stirring constantly. Incorporate the chicken pieces and cook for 10 more minutes.
Add the Media Crema Lala ®, mix and cook for 5 more minutes. Season and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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