Ingredients

1 frying chicken, about 3-1/2 lb., cut up
1-1/2 C. chicken stock
1/2 lb. bacon
2 Tbsp. olive oil
2 medium onions, chopped
3 cloves garlic, minced
12 olives, green or black, or a combination
2 or more poblano chilies, to taste
1 bunch cilantro
flour tortillas
vegetable oil, for deep frying

Cooking Instructions

Poach chicken in stock for 15 minutes. Remove from heat and let cool. Skin, bone, and cut into pieces. Cut bacon into 1/2-inch 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 for 3 more minutes. Add stock, chilies, 2 Tbls. 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: