"blake murphy" > wrote in message
...
> On Wed, 17 Oct 2007 13:53:52 -0500, zxcvbob >
> wrote:
>
>>blake murphy wrote:
>>> On Wed, 17 Oct 2007 10:14:19 -0500, zxcvbob >
>>> wrote:
>>>
>>>> Dee Dee wrote:
>>>>> I am going to make a 1-whole chicken recipe (that calls for 2 ancho
>>>>> dried
>>>>> chilies in making the sauce, but I only have on hand guajillo
>>>>> chilies. It
>>>>> also calls for 2 canned chipotle chilies; the only two different
>>>>> chilies in
>>>>> this recipe. I don't think the recipe will be hot as it also calls
>>>>> for a
>>>>> slice of bread and 1-1/4 cups of peanuts.
>>>>>
>>>>> I don't feel that substituting the guajillo's are going to make a
>>>>> significant difference in this un-tried recipe. Any comments saying I
>>>>> shouldn't substitute?
>>>>> Thanks.
>>>>>
>>>>
>>>> Don't judge the recipe until you make it with anchos. I like guajillo
>>>> peppers, but they are entirely different than ancho peppers.
>>>>
>>>> Ancho peppers are almost black and have a sweetish taste reminiscent of
>>>> good chewing tobacco. They will also provide some thickening.
>>>> Guajillo
>>>> peppers are brick red, a little hotter, and taste about like any other
>>>> New Mexico red chiles.



Regarding the chicken dish:

I decided to not make this dish until I bought some anchos. But the main
reason was after I wrote up my recipe, I saw that the chicken had to be
"SKINNED!" I will just buy later some skinned breasts and thigh meat for
this recipe.

Today I'm making instead: Pollito en cazuela (Stewed whole chicken).
However, I did cut off the legs and wings to get it into the pot to brown.
It is a simpler recipe calling for cinnamon, thyme, oregano, etc.

OB: Stewed chicken, Roasted chestnuts, green beans, romaine salad with
tomatoes.

Dee Dee