Homemade Spicy chicken

Posted by Chantel Martiromo

The $5 takeout cookbook (Good, cheap food for when you want to eat in) by Rhonda Lauret Parkinson, Margaret Kaeter, Belinda Hulin, and Jennifer Malott Kotylo, published by Adam media, Avon, Massachusetts.

Yields 2 cups.


1/2 garlic clove
1 medium tomatoes
3/4 fresh jalapeno chili peppers
1/4 bunch fresh cilantro
1/4 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 ounces Italian salad dressing
1/4 fry chicken (about 1 1/2 pound)

1. peel and minced garlic. Cut the tomatoes into 1 inch pieces, reserving the juice. Remove the stem and seeds from the chili peppers. Remove the stems from the cilantro.
2. Combine all ingredients in a heavy pot. Cover and cook over medium heat for about 5 hours.
3. remove the meat from the broth and let cool. Remove and discard the skin and bone, and shred the meat with forks or in a food processor. Discard the broth.
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