Pollo a la Mexicana
Mexican Style Chicken
I love chicken stew
and have cooked many a chicken stew in my life, but this has to be among
the best - if not the very best of all. The chorizo, which melts away
into the thick sauce, is really what makes this stew amazing and so very
rich. This is not diet food (unless you're in a keto diet, that is),
but it's just delicious.
The original recipe called for lard, but I used just vegetable oil. I made the stew the day before I ate it, and would recommend you do the same - as with most stews.
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Mexican Style Chicken
Ingredients
- 4 Pasilla peppers
- 3 Tbsp oil or lard
- 3-4 lbs chicken parts
- 1 Mexican chorizo
- 2 medium onions, sliced
- 3 garlic cloves, minced
- 1 ~15 oz can diced or crushed tomato
- salt & pepper to taste
- 2 1/2 cups chicken broth
- 2 potatoes, peeled and cubed
Directions
Preheat oven to 425F. Place peppers on a lined or oiled baking
sheet. Roast until the skin is charred, around 6-7 minutes per side.
Transfer peppers to a plastic bag, close and allow to sweat for at least
10 minutes. Peel the peppers, and cut into strips, discarding the core,
veins and seeds. Seat strips aside. Heat lard or oil over high heat
in a frying pan. Add the chicken pieces and brown on both sides. Add
the chorizo, break apart with a spoon, and cook for a couple of minutes.
Using a slotted spoon, transfer the chicken parts and the chorizo to a
plate and set aside.
Turn heat down to medium and add the onion slices, the pepper strips, the garlic and the tomato. Season with salt and pepper and cook, stirring occasionally, until most of the liquid has evaporated. Add the chicken broth and potatoes and mix well. Return the chicken and chorizo to the pan and stir again. Allow to boil, then bring down the heat to low and cook until the chicken is cooked through, about 30 to 40 minutes.
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Adapted from a recipe at Recetas Mexicanas.
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