Mexican Recipes
Tablecloth-Stainer Chicken
(Mancha Manteles de Pollo)
Ingredients
- 2 dried mulatto chiles, toasted, seeded, de-veined, rinsed
- 1 cup boiling water
- 2 small sweet potatoes, pared
- 2 medium tomatoes, broiled
- 1 medium white onion, coarsely chopped
- 2 cloves garlic, chopped
- 1/4 teaspoon ground cinnamon
- 2 tablespoons lard or vegetable oil
- 1 broiler-fryer chicken, cut into quarters
- 1 cup chicken stock or broth
- 1 cup cubed, pared fresh pineapple
- 1 tart apple, pared and cut into 1/2-inch cubes
- 1/4 teaspoon salt, if desired
- Fresh cilantro sprigs
- Lime wedges
Instructions
- Place chiles in small bowl with boiling water; let stand 1 hour.
- Cut potatoes lengthwise into quarter; cut quarter crosswise into 1/2-inch thick
slices. Place chiles and 1/3 cup of the soaking water in blender container; discard
remaining water. Add tomatoes, onion, garlic and cinnamon; process until smooth.
- Heat lard in deep 10-inch skillet over medium heat until hot. Cook 1/2 chicken
at a time, turning occasionally, until brown on all sides, 10 to 15 minutes; remove
chicken to plate. Remove and discard all but 2 tablespoons drippings from skillet.
Add chile mixture to skillet; cook, stirring constantly, over medium heat for 5 minutes.
- Add stock; heat over high heat to boiling. Add chicken, potatoes, pineapple and
apple to skillet; simmer, covered, over low heat until chicken is tender, about 45 minutes.
- Remove chicken, potatoes and fruits to deep serving plates, dividing evenly;
keep warm, covered.
- Skim and discard fat from cooking liquid. Cook, stirring constantly, over medium-high
heat until sauce is slightly thickened, 2 to 3 minutes.
- Stir in salt. Spoon sauce over chicken; garnish with cilantro.
- Serve with lime wedges and Bolillos.