Recipes From Restaurant Chez Elena at Los Cuatro Vientos Hotel As the Mexican cuisine becomes more and more familiar, people are discovering that there is far more to it than tacos, enchiladas and burritos. What makes it distinctive is the broad use of an endless variety of chiles. Each month we will try to post a new and unique item for you to try in your own kictchen. Buen Provecho! Chicken Chipotle 1 chicken, about 3 lb, cut into serving pieces. salt and freshly ground pepper 3 cloves garlic 4 black peppercorns 2 whole cloves 1/2 teaspoon ground cumin 1/4 small onion 1/2 cup water (4 oz) 2 tablespoons olive oil 2 onions, sliced 5 small tomaoes, thinly sliced 3 pickled chiles chipotles * Season the chicken lightly with salt and pepper. Set aside. * In a blender, puree the garlic, peppercorns, cloves, cumin and onion quarter with half of the water and set aside. * Heat the oil in a large skillet. Add the sliced onions and cook for three minutes or until transparent. Add the tomatoes and, when the mixture comes to a boil, lower the heat and cook, covered, for 5 minutes. * In a blender, puree the chiles with the remaining water and add to the skillet. Boil for 2 minutes and correct the seasonings. Add the chicken, cover and cook over low heat for 25 minutes or until the chicken is tender. Serve with rice and refried beans. If you cannot find the chipotle chiles in your area, you can buy them in a can at almost any of your larger super markets.

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In Mexico, there is only one... Chez Elena & Los Cuatro Vientos Matamoros 520, Puerto Vallarta, Jal. Mexico Tel. 011-523-22-222-0161  Fax: 011-523-22-222-2831 Email: fourwinds@pvnet.com.mx