NEW YORK (AP) -- Chicken Stew, or Estofado de pollo, is a classic Spanish colonial-influenced dish, from Mexican cuisine.
Chicken Stew (Estofado de pollo)
(Recipe from "Jim Peyton's New Cooking from Old Mexico")
5 tablespoons lard or olive oil
2 small onions, chopped
10 small cloves garlic, peeled and chopped
3 1/4 pounds tomatoes, skinned, seeded and chopped
8- to 10-ounce jar pitted green olives
1/4 pound raisins
2 tablespoons sugar
1 1/2 tablespoons dried thyme (or substitute oregano)
2 to 2 1/2 tablespoons broken cinnamon sticks
Salt to taste
1/4 pound whole almonds
2 1/2 to 3 pounds chicken cut into serving pieces with 3/4 of skin removed
Half of a 7-ounce can of pickled serrano chilies (or substitute slightly more canned jalapenos)
1/4 cup parsley, minced
Heat half the fat in a large pot over medium heat. Add the onions and garlic and cook until just soft but not browned. Then add the tomatoes.
Chop half the olives and raisins (reserving the remaining portions), add them to the pot, and continue to cook for 2 minutes. Add the sugar, thyme, cinnamon sticks and salt and cook 5 minutes; allow to cool.
Meanwhile, boil the almonds for 5 to 10 minutes, allow them to cool, and then remove the skins.
Place the cooled sauce mixture and half the almonds in a blender and blend for 1 minute. You may have to do this in 2 batches.
Sprinkle the chicken pieces with garlic salt and fry them in the remaining lard or oil over medium to medium-high heat in a large pot or Dutch oven until well browned.
Strain the blended sauce into the pot with the chicken. Add to the pot the reserved whole olives, raisins and almonds, the half-can of chilies with its juice, and the parsley; simmer, covered for 20 minutes, or until chicken is tender and sauce has thickened.
Serve over white Oaxaca-style rice (recipe follows).
1 1/2 cups long grain rice
2 tablespoons oil
1/4 cup minced onion
1 clove garlic, minced
3 cups water
1 teaspoon salt
Fry rice in oil for 3 minutes over medium heat. Add minced onion and garlic and cook for another minute. Add water and salt, and bring to a boil. Turn heat to low, cover, and steam rice for 20 minutes.
Makes 4 servings.
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