God Bless Texas

God Bless Texas

Ingredients:
3 Cup Water
4 Chicken breasts
2 Chicken legs and thighs
1 Celery stalk, chopped
3 Teaspoon Fresh cilantro, minced
1/4 Teaspoon Salt
1/4 Teaspoon Ground cumin
1/4 Teaspoon Ground cloves
2 Teaspoon Chili powder
3 Garlic cloves, minced
1/4 Cup Raisins
1/4 Cup Crushed corn chips
1 Medium onion, chopped
1 Teaspoon Olive oil
8 oz. Tomato sauce
1 oz. Unsweetened chocolate, melted
1/4 Cup Slivered almonds

Directions:
Bring water, chicken and celery to boil. Cover and reduce heat, letting
simmer about 1 hour, or until meat comes away easily from bones. Remove
chicken from broth and set aside to cool. Strain broth and keep liquid;
discard celery.
In a blender, combine half of the broth with the cilantro, salt, cumin,
cloves, chili powder, garlic, raisins, corn chips and onion. Pulse several
times to blend.
In a large skillet, heat oil over medium heat and carefully add the blended
ingredients. (You are actually "frying" the sauce, here, so pour carefully
to avoid spatters.) Heat and stir for 5 minutes. Add the remaining broth,
tomato sauce and melted chocolate to skillet. Cover and simmer on low heat
20 minutes.
Meanwhile, remove skin and bones from chicken and cut into bite−size pieces;
add to sauce in skillet. Taste and correct seasonings, if desired. Simmer
for 10 minutes. Toast almond slivers and use as garnish.
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