Pairs well with Pollo con Papas y Rajas (Chicken Stew with Potatoes and Poblano Peppers)
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Pollo con Papas y Rajas (Chicken Stew with Potatoes and Poblano Peppers)
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A traditional Mexican chicken stew featuring juicy chicken legs and thighs cooked with potatoes and strips of roasted poblano peppers in a tomato-based sauce flavored with cilantro and spices. Perfect for a special occasion like Mother's Day, served with warm corn tortillas and rice.
00:45:00 total
Serves 4
medium
Main Various
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Ingredients
- chicken legs and thighs - 1.25 kg (kilo and a quarter)
- salt - 1 teaspoon (for seasoning chicken and sauce)
- ground black pepper - 1/4 teaspoon (for seasoning chicken)
- garlic powder - watch the video to see (unsalted, for seasoning chicken)
- onion powder - watch the video to see (unsalted, for seasoning chicken)
- ripe tomatoes - 500 g (for sauce)
- onion - 1/4 medium onion (quarter of a medium onion, for sauce)
- cilantro leaves - watch the video to see (a bunch, for sauce)
- vinegar - watch the video to see (pickled chili vinegar used for sauce)
- cloves - 2 cloves (1 or 2 cloves, ground in mortar for sauce)
- allspice - 2 allspices (2 whole allspices, ground in mortar for sauce)
- oregano - watch the video to see (dried, for sauce)
- garlic cloves - 2 cloves (2 cloves, ground in mortar for sauce)
- potatoes - watch the video to see (peeled, sliced, soaked in water to prevent discoloration)
- poblano peppers - 2 large or 3 small (2 large or 3 small, roasted, peeled, cleaned, cut into strips)
- water - watch the video to see (used for blending sauce and cooking)
- oil - watch the video to see (a small amount for sealing chicken)
Instructions
- Season the chicken: Season the chicken legs and thighs on both sides with salt, ground black pepper, garlic powder, and onion powder.
- Prepare the spice paste: In a mortar (molcajete), grind the garlic cloves with salt until smooth. Add the cloves, allspice, and oregano and grind together. Add some water to collect the paste.
- Prepare the tomato sauce: In a blender, combine the ripe tomatoes (cut into pieces), quarter onion, cilantro leaves, pickled chili vinegar, and some water. Blend until smooth and set aside.
- Seal the chicken: In a hot pan with a little oil, seal the chicken pieces skin-side down over medium to medium-high heat. Turn the legs first, then the thighs, cooking the larger thighs for about 7 minutes until sealed on all sides.
- Cook with spices: Remove excess fat from the pan. Add the garlic and spice paste from the mortar to the pan and sauté for a few minutes over medium heat to release flavors.
- Add sauce and potatoes: Pour the blended tomato sauce into the pan with the chicken. Stir well, add the sliced potatoes, and bring to a boil.
- Simmer covered: Lower the heat to low, cover the pan, and cook for 20 minutes until the potatoes are tender.
- Add poblano strips: Add the roasted poblano pepper strips to the stew, stir, and cook for an additional 15 minutes to allow the peppers to release their flavor.
- Serve: Serve the chicken stew hot with freshly made warm corn tortillas and your choice of white or red rice.
