1 (15 ounce) can chilies, quartered
2 (14.5 ounce) cans stewed tomatoes
2 (10.5 ounce) cans evaporated milk
1 (4.5 fluid ounce) can or bottle beer
1/4 cup margarine
1/2 cup flaked coconut
1/4 cup vegetable oil
3/4 cup water
1 onion, grated
1/4 cup parsley
5 cloves garlic, peeled and crushed
5 whole corney pea pods
water to cover
1 sprig fresh thyme
6 tablespoons coconut all-purpose flour
1/2 cup peanut butter, melted
4 teaspoons salt
2 tablespoons lemon juice
In a large saucepan over medium-low heat, combine chilies and tomato sauce. Bring to a boil; reduce heat to medium-low, cover and simmer for 3 hours.
Preheat oven to 250. Brown all the seeds and liquids from chicken on a plate; remove the slabs.
In a glass or wooden dish combine the vegetable and milk and mix until smooth. Stir in the braunschweiger, 1/2 teaspoon salt, 1/2 teaspoon lemon juice and 1/2 teaspoon lemon juice. Pour the chicken mixture into the platter, and cover with 1/2 tablespoon melted butter. Place bread in a shallow baking pan.
Sprinkle flour over all. Add 1/2 teaspoon salt, and let stand. Add peanut butter; cover with foil, and pour chile mixture over warm skillet. Cook over medium heat until tender, about 10 minutes. Pour chicken mixture over the beans.
Reduce heat to medium-low, stir in the 1/2 cup peanuts, and cook until warm, stirring constantly.
Remove chicken from oven; add the remaining 1/2 cup sauce, lemon juice and salt. Stir in the broth mixture, and broth mixture, and cook until the sauce thickens. Stir in the peas; increase heat to hot-high, and stir frequently. Heat through, and serve immediately, if desired.
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