Sonora chicken

Yield: 1 Servings

Ingredients:

1 Frying chicken about 3 1/2
1 1/2 c Chicken stock
1/2 lb Bacon
2 tb Olive oil
2 md Onions; chopped
3 Cl Garlic; minced
12 Olives green or black or a
2 Poblano chilies; to taste
1 bn Cilantro

Instructions:

Flour tortillas Vegetable oil; for deep fryi Recipe by: Conrad Winke Poach chicken in stock for 15 minutes. Remove from heat and let cool. Skin debone and cut into pieces. Cut bacon into 1/2" dice and saute until golden. Drain on paper towels. Pour off bacon fat add olive oil and saute onion until transparent. Add garlic and cook 3 more minutes. Add stock chilies 2 Tbsp chopped cilantro olives and bacon and cook until the sauce begins to thicken. Return chicken pieces to pan and cook until heated through. Garnish: Cut flour tortillas in half. Cut a decorative "jig-saw" pattern on the rounded side. Deep fry in oil until golden. Drain on paper towel and keep warm in the oven until ready to serve. Place a half tortilla aside each serving of chicken and top with several sprigs of cilantro. Serves 4