|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chicken Stew, Chiapas Style |
|
Serves: 4 Print this Recipe( Estofado de Pollo Estilo Chiapas) Category: Chicken Moles and Stews Makes 4 to 6 servings San Cristobal de las Casas is a colonial city in the southern state of Chiapas only 100 miles from Guatemala. The rich Indian culture still thrives as seen in the locally made crafts and hand-woven fabrics. My husband and I were there long before political uprisings put Chiapas in the international news. We stayed at the Molina de la Alborada hotel just outside the city. One evening, the cook prepared a tasty regional chicken stew deliciously accented with green olives and chopped pickled jalapeños. We were welcomed into the kitchen, so I took notes and later concocted this recipe at home. The ingredient list is long, but the stew is easy to prepare. Serve with good crusty bread. 4 skinless chicken thighs, on the bone 4 boneless skinless chicken breast halves, on the bone 1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth 2 bay leaves 2 teaspoons salt 1 tablespoon olive oil 1/2 medium white onion, chopped 5 cloves garlic (medium), peeled and thinly sliced 2 medium tomatoes, cored and chopped 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon dried thyme 1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/4 teaspoon ground cloves 1/8 teaspoon freshly ground pepper 2 small red or white potatoes, scrubbed and diced (1/2 inch) 2 medium carrots, peeled and cut in 1/2-inch pieces 1 medium zucchini, cut in 1/2-inch pieces 8 pimiento stuffed olives, sliced crosswise 4 jarred pickled jalapeño peppers, seeded and finely chopped 1. Put the chicken in a large pot. Add the broth, 1 cup of water, bay leaves, and 1 teaspoon of the salt. Bring to a boil, then reduce the heat to low and simmer until the chicken is tender, about 25 minutes. 2. Meanwhile, heat the oil in a large skillet, and cook the onion until softened, 3 to 4 minutes. Add the garlic, tomatoes, oregano, thyme, cinnamon, cloves, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, stirring, 5 minutes. Transfer to a blender and purée. Reserve in the blender. 3. When the chicken is tender, remove the bay leaves. Add the purée to the broth and bring to a boil. Add the potatoes, carrots, zucchini, and the remaining teaspoon of salt to the stew. Cover and cook over moderate heat until the vegetables are tender, 20 to 25 minutes. 4. Serve in shallow soup plates. Top each serving equally with olives. Pass jalapeños at the table. 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!
Shredded Spiced Chicken Shredded Chicken in Green Sauce Minced Spicy Chicken Grilled Chicken Skewers Sautéed Chicken Livers with Green Onions Grilled Chicken Breasts with Ancho Chile Sauce Grilled Chicken in Red Chili Sauce with Zucchini and Corn Baked Chicken with Mushrooms and Ancho Chile Chicken with Chipotle Chiles and Tequila Sautéed Chicken with Chipotle Chile Sauce Grilled Chicken with Red Chile and Orange Sauce Sautéed Chicken with Pasilla Chile Sauce Chicken with Poblano Cream Sauce Baked Chicken with Serrano Chile Cream Sauce Sautéed Chicken with Almond Sauce Baked Chicken with Pecans Chicken with White Nut Sauce Chicken with Black Bean and Avocado Salsa Chicken and Corn with Fiery Cilantro-Mint Sauce Chicken with Poblano Chiles, Sour Cream, and Cheese Chicken in Roasted Tomato Sauce Chicken with Portobello Mushrooms Grilled Chicken with Cactus Chicken Thighs with Onions and Nutmeg Chicken Mazatlán Chicken Tampico with Mayonnaise and Olives Chicken, Ticul Style Fried Chicken, Sonora Style Plaza Chicken from Morelia Lime Chicken Chicken in Tangerine Sauce Chicken with Tamarind Braised Chicken with Prunes Chicken for a King Chicken in Its Own Juice Drunken Chicken Chicken Breasts with Yucatán Green Seasoning Paste Chicken Breasts with Pumpkin Seed Crust Rolled Chicken Breasts with Spinach Rolled Chicken Breasts with Poblano Chiles and Goat Cheese Stuffed Chicken Breasts with Black Bean Sauce Chicken with Red Chile Steamed in Foil Chicken, Pibil Style Chicken in Mole Sauce from Puebla Chicken in Oaxacan Red Mole Chicken in Oaxacan Green Mole with White Beans Chicken Breasts with Yellow Mole Bride’s Mole with Chicken Papantla-Style Mole Sauce with Chicken Chicken and Green Chile Stew Chicken, Mushrooms, and Red Pepper Stew Chicken Stew, Chiapas Style Chicken Stew with Chiles and Spices Chicken Tinga Oaxacan Toasted Corn Stew with Chicken and Pork Chicken, Aguascalientes Style Basic Cooked Turkey Breast Turkey Cutlets with Almond Crust Yucatán Spiced Turkey Cutlets Turkey with Mushrooms and Tomatillos Turkey with Creamy Green Pumpkin Seed Sauce Turkey in Spiced Vinegar Sauce Turkey Stew Turkey and Hominy Stew Turkey Meat Loaf Yucatán Cold Spiced Turkey Yucatán Stuffed Turkey Breast with White Sauce Braised Duck for Tacos Duck Breasts with Blackberry Sauce Duck Breasts with Poblano Chile Duck in Green Pumpkin Seed Sauce Cornish Hens Roasted with Chili Rub Cornish Hens with Fiery Cilantro-Mint Sauce Quail with Corn and Cucumber and Jalapeño Salsa Quail with White Beans * Poultry Roasted Whole Turkey with White Sauce |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
