1 chicken, about 3 lb, cut into serving pieces.
salt and freshly ground pepper
3 cloves garlic
4 black peppercorns
2 whole cloves
1/2 teaspoon ground cumin
1/4 small onion
1/2 cup water (4 oz)
2 tablespoons olive oil
2 onions, sliced
5 small tomatoes, thinly sliced
3 pickled chiles chipotles
Season the chicken lightly with salt and pepper. Set aside.
In a blender, puree the garlic, peppercorns, cloves, cumin and onion quarter
with half of the water and set aside.
Heat the oil in a large skillet. Add the sliced onions and cook for three
minutes or until transparent. Add the tomatoes and, when the mixture comes to a
boil, lower the heat and cook, covered, for 5 minutes.
In a blender, puree the chiles with the remaining water and add to the skillet.
Boil for 2 minutes and correct the seasonings. Add the chicken, cover and cook
over low heat for 25 minutes or until the chicken is tender.
Serve with rice and refried beans.
If you cannot find the chipotle chiles in your area, you can buy them in a can
at almost any of your larger super markets.
Restaurant Chez Elena, at Los Cuatro Vientos Hotel,Puerto
Vallarta, Jal. Mexico