Basic Green Sauce
1 cup Onions; Chopped — 2 Med.
1/2 cup Vegetable Oil
10 ounces Fresh Spinach — Chopped
1/2 pound Tomatillos — Coarsely Chopped
4 ounces Green Chiles; Chopped — 1 cn
2 each Cloves Garlic — Crushed
1 tablespoon Oregano Leaves — Dried
1 cup Chicken Broth
2 cups Dairy Sour Cream
Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor work bowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce.
Arroz con Pollo
1/2 cup Olive oil
1/4 cup Tomato sauce
1 each Frying chicken cut up
1/8 teaspoon Saffron (powdered)
1 each Small onion chopped
2 1/2 cups Chicken broth
1 each Clove garlic minced
1 cup Uncooked rice
Salt and pepper to tasteHeat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender.
