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Chicken, Mushrooms, and Red Pepper Stew |
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Serves: 4 Print this Recipe(Guisado de Pollo, Hongos, y Chile Rojo) Category: Chicken Moles and Stews Boneless chicken thighs, mushrooms, and sweet red peppers simmer together in a sauce thickened with masa harina (corn tortilla flour) and seasoned with traditional herbs and aromatics for this stew from northern Mexico. De arbol chile adds a punch of spicy heat to the stew. Serve with rice or soft, warm tortillas. 2 pounds skinless boneless chicken thighs 4 cloves garlic (medium), sliced 2 bay leaves 1 1/2 teaspoons dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt, or to taste 1 tablespoon olive oil 1/2 medium white onion, chopped 6 ounces brown mushrooms, sliced 1 medium red bell pepper, cut into 1/2-inch squares 1 de arbol chile, toasted, seeded, and broken into pieces 1/2 cup lightly packed coarsely chopped fresh cilantro 1 tablespoon masa harina, (flour for corn tortillas) 1. Trim the chicken thighs of excess fat and cut into 1-inch pieces. Put the chicken, garlic, oregano, thyme, and salt into a 2-quart saucepan. Add water to barely cover the chicken. Bring to a boil, then reduce the heat to low, cover and simmer until the chicken is tender, 30 to 35 minutes. Reserve in the pan off heat. 2. When the chicken is tender, heat the oil in a medium skillet, and cook the onion until it starts to brown, about 4 minutes. Add the mushrooms, bell pepper, and 1/4 cup of the broth from cooking the chicken. Cook, stirring, until the liquid completely boils away, to concentrate the flavors, about 3 minutes. Stir the skillet contents into the pan with the chicken. 3. In a small, hot, dry skillet, toast the de arbol chile until it releases its aroma and starts to color, about 10 seconds. Wearing protective gloves, cut the chile open and discard the seeds. Break or cut the chile into small bits (1/8 inch) and add to the stew. 4. In a small bowl, mix the masa harina with 3 tablespoons of water, and stir into the stew, mixing well to blend. Bring the stew to a boil over medium-high heat; then reduce the heat to low and simmer, stirring, until the broth thickens, 3 to 4 minutes. Adjust seasoning. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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