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Pollo Chiapasqueno




Source of Recipe


the web


List of Ingredients




3 tbls corn oil or lard
1 frying chicken, cut up, patted dry
2 large onions, sliced medium thick
2 large garlic cloves, sliced in strips
8 fresh jalapeno chiles, trimmed, seeded, cut in lengthwise strips
3 fresh Anaheim, poblano or pasillas, roasted and peeled
1/4 tsp oregano
1/4 tsp ground cumin
salt to taste
2 large, fresh tomatoes, peeled and quartered (optional)


Recipe



In a large, heavy 12-inch skillet, heat the oil over a medium-high flame. Add the chicken pieces and brown them quickly on both sides (about 10 minutes per side). Transfer the pieces with a slotted spoon to a large, heavy casserole, letting the oil drain back into the skillet.

Add the onion, garlic, chiles and peppers to skillet. Lower the heat to medium, and sauté briefly, tossing the vegetables with the oil to wilt them (about 5 minutes). Remove them with slotted spoon to the casserole, draining off most of the oil.

Add to the casserole oregano, cumin and salt to taste and simmer, partly covered, for about 40 minutes. After the first 10 minutes, when the peppers are somewhat limp, taste a piece of the hot chile to determine whether or not it is really hot. If it is too mild, add additional slivered chiles to taste. When the chicken is half-cooked, turn the pieces, stir the vegetables, and add tomatoes if you are using them. Continue cooking , stirring occasionally, until chicken is tender.

The chicken is done when you prick the dark meat with a fork and the juices run clear and golden. Carefully taste the liquid for seasoning and spiciness. Serve with warm tortillas and a cool green salad.

Makes 4 servings.