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Chicken in Salsa Verde
1 chicken cut into pieces
10 poblano chilies (peppers)
1 onion
1 cup of chicken broth |
1 cup of sour cream
oil
salt and pepper |
Wash and dry the chicken. Put salt and pepper on the chicken
and fry until golden.
Toast, peel, hollow out and liquefy the chilies with
the onion and the broth. Strain the mixture and fry until the flavor peaks.
Add the chicken and cook until tender. Remove from heat and add sour cream.
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