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Chicken Stew with Chiles and Spices |
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Serves: 4 Print this Recipe(Estofado de Pollo) Category: Chicken Moles and Stews I enjoyed a rich chicken stew similar to this at a roadside restaurant near Villahermosa in the state of Tabasco. I use boneless chicken thighs in my version of the stew, which is now a family favorite. The toasted corn tortilla adds flavor and acts as a thickener for the blended sauce. Serve with Rice with Plantains (see Beans, Rice, and Pasta). 6 skinless boneless chicken thighs, cut into 1-inch pieces 1 (15 1/2-ounce) can fat-free reduced-sodium chicken broth 3 ancho chiles, (about 2 ounces), cut open and seeded, veins removed 4 ripe plum tomatoes, (about 3/4 pound), rinsed and cored 1 1/2 tablespoons vegetable oil 1 medium white onion, chopped 4 cloves garlic (large), peeled and thinly sliced 1 teaspoon dried oregano (Mexican variety preferred), crumbled 2 (6- to 7-inch) corn tortillas, quartered 1/4 cup sliced almonds 3/4 teaspoon salt, or to taste 1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/4 teaspoon allspice 1. Put the chicken and the broth in a saucepan. Bring to a boil, uncovered, then reduce the heat to low, cover, and simmer until the chicken is tender, 20 to 25 minutes. Reserve, in the pan off heat. 2. In a dry skillet, over medium heat, toast the anchos, turning 2 to 3 times, until aromatic, 10 to 15 seconds. Put the chiles in a bowl of hot water to cover. Soak about 20 minutes. 3. Place rack in upper third of the oven. Preheat oven broiler. Put the tomatoes in foil-lined pie plate and broil until skins are lightly charred all over, 8 to 10 minutes. Remove from the oven and put the tomatoes, with skins, and all the collected juices into a blender and reserve. 4. Meanwhile, heat the oil in a medium skillet, over medium heat. Cook the onion, garlic, and oregano, stirring, until the onion softens, 3 to 4 minutes. Transfer to the blender with the tomatoes. In the same skillet, toast the tortilla pieces on both sides until stiff and light brown. Put in the blender. In the same skillet, toast the almonds, stirring, until barely brown, and put in the blender. 5. To the blender, add the soaked chiles, 2 tablespoons of the soaking water, salt, cinnamon, allspice, and 1 cup of broth from cooking the chicken. Blend until very smooth. Pour the blended sauce into the pan with the chicken and remaining broth. Stir to mix. Bring to a boil. Reduce the heat to low, and cook, partially covered, stirring frequently, 10 to 12 minutes to blend the flavors. 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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