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Mexican smoky chicken and pepper stew

Mexican smoky chicken and pepper stew

Yields 3 Servings
occasions
Dinner
dairy ingredients
Cream
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Mexican smoky chicken and pepper stew

INGREDIENTS

Ingredients checklist for stew

Ingredients checklist to serve

DIRECTIONS

Ingredients checklist for stew

1
Place the ancho chilli in a small bowl, cover with boiling water and soak for 20 minutes, turning it over halfway through. Drain, pull out the core and coarsely chop, discarding the seeds. Set aside.
2
Heat a large cast-iron casserole over a medium heat, and season the chicken pieces on each side. Add a tablespoon of the oil to the pan and colour the chicken on both sides, working in batches, removing the pieces to a bowl as you go. Tip out the fat, add the remaining tablespoon of oil, turn the heat down a little and fry the onion and peppers for 6–8 minutes until starting to colour, stirring occasionally.
3
Stir in the garlic, spices, mint or oregano and chopped chilli and fry for a further couple of minutes until fragrant and lightly golden. Add the canned tomatoes, and stir the chicken into the sauce, pressing the pieces down to almost cover them. Bring to a simmer, then cover and cook over a low heat for 1 hour, turning the pieces halfway through.
4
Divide the chicken between warm plates or shallow bowls, skim the excess oil off the surface of the sauce, taste and, if wished, simmer to reduce and concentrate the flavour a little before ladling it over the chicken. Serve with a dollop of soured cream, some diced avocado and chopped coriander scattered over.

Ingredients checklist to serve

Dried ancho chilli provides a smoky savoury hit in this juicy chicken stew, with lots of paprika and red peppers that work in unison. The flavours are clean and sharp; soured cream is a natural consort, softening the juices without being remotely rich.

 

SOURCE OF VITS C, B3

Energy 555 Kcal | Fat 39.6g | Sat fat 12.3g | Carbs 12.8g | Sugar 9.3g | Protein 34.7g | Salt 0.4g

Ingredients checklist for stew

Ingredients checklist to serve

Instructions

1
Place the ancho chilli in a small bowl, cover with boiling water and soak for 20 minutes, turning it over halfway through. Drain, pull out the core and coarsely chop, discarding the seeds. Set aside.
2
Heat a large cast-iron casserole over a medium heat, and season the chicken pieces on each side. Add a tablespoon of the oil to the pan and colour the chicken on both sides, working in batches, removing the pieces to a bowl as you go. Tip out the fat, add the remaining tablespoon of oil, turn the heat down a little and fry the onion and peppers for 6–8 minutes until starting to colour, stirring occasionally.
3
Stir in the garlic, spices, mint or oregano and chopped chilli and fry for a further couple of minutes until fragrant and lightly golden. Add the canned tomatoes, and stir the chicken into the sauce, pressing the pieces down to almost cover them. Bring to a simmer, then cover and cook over a low heat for 1 hour, turning the pieces halfway through.
4
Divide the chicken between warm plates or shallow bowls, skim the excess oil off the surface of the sauce, taste and, if wished, simmer to reduce and concentrate the flavour a little before ladling it over the chicken. Serve with a dollop of soured cream, some diced avocado and chopped coriander scattered over.
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