Chicken Stew with Chiles and Spices
Estofado de PolloI 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.
Ingrediënten
Makes 4 servings
- 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 ¾ pound, rinsed and cored
- 1½ tablespoons vegetable oil
- 1 medium white onion chopped
- 4 large garlic cloves peeled and thinly sliced
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 2 corn tortillas quartered
- ¼ cup sliced almonds
- ¾ teaspoon salt or to taste
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon allspice
Instructies
- 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.
- 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.
- 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.
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve hot.
--------------------------------------------------------------------------------------------------
