This Mexican food recipe comes from the state of Chiapas, in southern Mexico.
This stew has the particularity that the chicken is previously marinated with vegetables and spices, which
vegetables and spices, giving it a sweet taste, typical of Chiapas cuisine.
It is cooked over a low flame, sprinkled with chicken broth and white wine, and is finally
with vegetables and plums.
Ingredients: for 4 people
½ white onion
3 cloves of garlic
1 teaspoon of cinnamon powder
Salt to taste
- 1 large or 2 small carrots
- 1 medium zucchini
- 4 medium potatoes
- 1 liter of water to boil the vegetables
- 2 tablespoons salt
- 3 tablespoons vegetable oil
- 1 bay leaf
- 1 sprig of thyme or 1 teaspoon of thyme powder
- ½ liter chicken broth
- 350 ml dry white wine
- 8 seedless plums
- 1 tablespoon corn flour or starch
- 3 tablespoons water
Preparation of the marinade:
Grate the white onion finely and chop the garlic cloves in a mortar and pestle to a paste.
Mix the garlic with the onion, cinnamon powder and salt to taste in a bowl. Set aside.
Cut the chicken into quarters and divide each piece in two to obtain 8 equal portions.
Spread each piece of chicken with the garlic, onion and cinnamon paste. Set aside for a
a couple of hours to absorb the marinade.
Peel the carrot into slices of about ½ cm.
Cut the unpeeled zucchini into slices of the same thickness as the carrot.
Peel the potatoes, but leave whole. If they are very large, use only 2 and cut in half.
Cook the zucchini in a pot with 1 liter of boiling salted water for about 5 minutes.
for about 5 minutes. Remove with a skimmer and immerse in cold water to stop cooking.
to stop cooking. Reserve until ready to use.
Cook the carrots with 1 liter of salted water. Boil for 10 minutes and stop
stop cooking by immersing them in a bowl with cold water. Set aside.
Boil the potatoes in salted water and boil for 20 minutes. Leave
cool, without immersing in cold water (they are still raw and will continue to cook for a few minutes).
will continue to cook for a few minutes). Set aside.
Change the water of each cooking. If you want to keep the original color and flavor
of each vegetable (zucchini, carrots and potatoes), it is advisable to discard the boiling water of each of
water should be discarded and replaced with clean water for a new vegetable.
When the potatoes are cold, cut them into 1 cm thick slices and set aside.
Fry the marinated chicken over medium-high heat until golden brown, but without burning on any without burning on any side.
Add the bay leaf and thyme sprig (or 1 teaspoon of thyme powder) to the pan.
Pour ½ liter of chicken broth and cook over low heat for 30 minutes.
Add 350 ml of dry white wine and reduce by half. Add the pre-cooked vegetables that were in reserve and the plums. Cook for 10 minutes more.
Dissolve the corn flour or starch in 3 tablespoons of water.
Pour them into the stew and stir carefully so that the stew thickens evenly.
Cook for 2 minutes before turning off the heat.