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tablecloth-stainer Chicken (mancha Manteles De Pollo) 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 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. |
