Recipe Archives->Mexican->Chicken Stew

Mancha Manteles de Pollo
Serving Size  : 4
                                                                                
vegetable oil
1 (3 pound) chicken, cut up and skin removed
6 large cloves garlic, chopped
1 large onion, chopped
2 tablespoons all-purpose flour
1/4 cup pickled sliced jalapenos, chopped
1 teaspoon dried oregano
1/2 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 (14-ounce) can plum tomatoes, undrained
2 cups chicken stock
1 large ripe plantain or 2 firm bananas, peeled and sliced
2 tart apples, peeled, cored and diced
1 cup fresh pineapple, (not canned), cubed, pared
cilantro leaves, chopped

Heat 2 tablespoons oil in heavy Dutch oven over medium-high heat.
Brown chicken in batches and remove to a plate. Remove all but 2
tablespoons oil, add garlic and onion and cook for 2 minutes. Stir
in flour and cook, stirring constantly, for 2 minutes more. Add
chiles, oregano, cayenne, salt, cinnamon, tomatoes, including liquid,
and chicken stock; bring to a boil. Add chicken, reduce heat, cover,
and simmer 45 minutes or until tender. Remove chicken with slotted
spoon to plate, turn heat to high, and cook sauce for 4 minutes or
until slightly thickened. In medium nonstick skillet, heat thin
film oil and cook plantains (if using bananas omit this step) for
4 minutes or until golden. Add plantain or bananas, apples, pineapple,
and chicken to stew to heat through. Transfer to serving dish and
sprinkle with cilantro.

Serve with white rice.

Printable version: chicken-stew.txt.