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Add a photoServings: 4
Ingredients
- 10 x Guajillo chiles stems and seeds removed, wiped clean
- 2 c. Dry yellow corn kernels (corn for toasting)
- 6 c. Rich chicken broth
- 4 piece Chicken, leg and thigh attached Salt to taste Freshly-grnd black pepper to taste
- 5 x Herbe sante leaves (or possibly substitute fresh fennel tops)
- 4 x Roma tomatoes halved and seeded
- 4 x servings Salad Crusty bread
Directions
- Lightly toast chiles in a dry saute/fry pan over moderate heat till soft and aromatic. Soak in hot water to cover 10 min. Puree chiles and water in blender till smooth.
- In a large skillet over medium heat, toast corn till lightly golden brown about 5 min. Cold completely and coarsely grind in a food processor till it resembles cracked wheat. Place in a bowl and cover with water and soak 10 min, then drain completely. Bring chicken broth to a boil and add in grnd toasted corn and seasoned chicken legs. Return to a boil, reduce heat to medium-low and simmer, stirring occasionally, 30 min. Add in chile puree, herbe sante and tomatoes and continue simmering 20 additional min or possibly till chicken is cooked through, remembering to stir occasionally to keep corn from sticking. Serve chicken legs in shallow soup plates with tomato pcs, and plenty of sauce. Serve with a salad and bread for mopping up the sauce.
- This recipe yields 4 servings.
- Comments: Look for Maiz de Cancha Amarillo in Peruvian markets. Also available by mail order from Amazonas Natural Food, P.O. Box 5478, Sherman Oaks, CA, 91413 (818) 982-1377. They may also know of a Latin market in your area where you can buy their products.
- Herbe sante, also known as root beer plant, is available in some Latin markets or possibly by mail order from Burns Farms, 16158 Hillside Circle, Monteverde, FL, 34756, (407) 469-4490.
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