| chicken Stew (estofado De Pollo) 5 Tablespoons Lard Or Olive Oil
2 Small Onions, Chopped
10 Small Cloves Garlic, Peeled And Chopped
3 1/4 Pounds Tomatoes, Skinned, Seeded And Chopped
1 (8 To 10 Ounce) Jar Pitted Green Olives
1/4 Pound Raisins
2 Tablespoons Granulated Sugar
1 1/2 Tablespoons Dried Thyme (or Substitute Oregano)
2 To 2 1/2 Tablespoons Broken Cinnamon Sticks
salt To Taste
1/4 Pound Whole Almonds
1 (2 1/2 To 3 Pound) Chicken, Cut Into Serving Pieces
With 3/4 Of Skin Removed
garlic Salt
1/2 (7 Ounce) Can Pickled Serrano Chiles (or Substitute
Slightly More Canned Jalapenos)
1/4 Cup Parsley, Minced heat Half The Fat In Large Pot Over Medium Heat. Add Onions And Garlic; Cook Until Just Soft But Not Browned. Add Tomatoes. chop Half The Olives And Raisins (reserving Remaining Portions), Add Them To Pot And Continue To Cook For 2 Minutes. Add Sugar, Thyme, Cinnamon Sticks And Salt, And Cook 5 Minutes; Allow To Cool. meanwhile, Boil Almonds For 5 To 10 Minutes, Allow Them To Cool; Remove The Skins. place Cooled Sauce Mixture And Half The Almonds In A Blender And Blend For 1 Minute. You May Have To Do This In 2 Batches. sprinkle Chicken Pieces With Garlic Salt And Fry In Remaining Lard Or Oil Over Medium To Medium-high Heat In A Large Pot Or Dutch Oven Until Well Browned. strain Blended Sauce Into Pot With Chicken. Add To Pot The Reserved Whole Olives, Raisins And Almonds, Half-can Of Chilies With Juice, And Parsley; Simmer, Covered For 20 Minutes, Or Until Chicken Is Tender And Sauce Has Thickened. serve Over White Oaxaca. |
