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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Cook Time: 25 minPrep Time: 30 min
Yield: 4 servings 

Ingredients:
one whole chicken
5 peeled and cut russet potatoes
20 tomatillos
2 chili verde or jalapeno
1 bunch cilantro
20 carrots
5 cloves garlic

Instructions:
cut chicken into pieces, and put in pot with water, boil til done- reserve chicken soup
peel tomatillos, place in pan with enough chicken stock to cover- when soft- take off and cool for 5 minutes, put in blender with garlic,chili and cilantro, blend- then put all ingredients together in roasting pan, and cook at 350 degrees for 25 minutes. Serve over rice- this is yummy

Notes:
add some more chicken stock if needed- do not make too soupy or thin


 

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