Mexican: Estofado de Pollo (Oaxacan Chicken Stew)

Recipe by Roxana Hernandez

Adapted by Paul Young <info@cooking-with-paul.com>

(serves 6-8)

Ingredients:

• 1 whole chicken, cut to 8 pieces (approx)
• 8 cups water (approx)
• 3 tablespoons chicken base (or 8 buillion cubes)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 white onion, sliced
• 1 bulb garlic (approx 12 cloves), smashed (with skin on)
• 6 roma tomatoes, quartered
• 4 tomatillos, quartered
• 1 cup fresh cilantro
• 1 cup fresh parsley
• 1 tablespoon non-pareil capers
• 3 tablespoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons cinnamon powder
• 1 tablespoon smoked paprika (more if desired)
• 1 cup “mole rojo paste” (example)
• Salt and pepper (to taste)
• Pico de gallo (for serving, optional)
• Lime wedges (for serving, optional)
• Rice (for serving, optional)
• Tortillas (for serving, optional)

Procedure:

1. Add chicken to stew pot, cover with water, bring to boil
2. Stir in chicken base, garlic powder, onion powder; turn down heat, simmer until tender (about 30 minutes)
3. In the meantime, add onions to iron skillet (or non-stick pan), dry grill until charred (stir occasionally); remove and set aside
4. Add garlic to same iron skillet, dry grill until charred (stir occasionally); set aside
5. Blend the sauce in a blender: add tomatoes, tomatillos, onions, garlic, cilantro, parsley, capers; blend until crushed
6. Transfer the sauce to a pot, bring to boil
7. Add oregano, cumin, cinnamon powder, paprika; turn down heat, cover and simmer for 15 minutes
8. Remove chicken from pot when done; transfer about 2 cups of the cooking liquid to the sauce (tip: stir broth with ladle to dissipate the grease floating on top, dip broth from bottom of pot and allow excess oil to skim off ladle)
9. Add mole paste, stir until dissolved
10. Add salt and pepper to taste
11. To serve: generously ladle sauce over chicken, garnish with cilantro leaves
12. Optional: serve with rice, tortillas, lime wedges, and pico de gallo