This recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish.
- 4 quail, washed, dried and split down the middle
- 2 tablespoons vegetable oil
- 4 cloves garlic, peeled and coarsely chopped
- 1 medium onion, peeled and coarsely chopped
- 4 guajillo chiles, seeded, deveined and soaked in hot water until soft
- 3 whole cloves
- 3 whole black peppercorns
- 3 whole allspice
- 2 cups chicken broth, preferably homemade
- salt and pepper to taste
In a deep, 12″ skillet, brown the quails on both sides in hot oil. Remove and set aside.
Place the garlic, onion, chile and spices in a blender with ½ cup of the chicken broth and puree. Add the puree to the oil in the pan and cook, stirring, for 5 minutes.
Add the quail and remaining broth to the pan, bring to a boil, cover and braise until the quail are cooked through.
Remove the quail from the pan and reduce further if a thicker sauce is desired. Add salt and pepper to taste.
Place 2 quail halves on each plate, with the sauce spooned over them. Serve with white rice, or a combination of white and wild rice. Serves 4.