Fry the chicken pieces in the fat, and when brown, remove and retain one tbls. Add the chopped tomatoes and onion and cilantro, and cook about five minutes.

Add the ham, chopped up and the chorizo, spices, raisins, almonds and sherry and simmer for about fifteen minutes. Add the reserved chicken and cook for another five minutes. If too thin, thicken with a mixture of corn meal and a little water. Notice that this is not overly spiced with chiles, so add to your own taste level. I usually throw in a couple of my own dried Thai chiles, or sometimes a hab or two. I have been doing this recipe for over thirty years and it never fails to get raves. Cheers, Doug in BC

From:   Doug Irvine
Posted By:   Doug Irvine, ViaChile Head Mailing List
Post Date: Tue, 04 Jun 2002