Ingredients: |
Ingredients: 1 whole chicken (about 3 pounds)
2 large potatoes – pealed and cubed
1 garlic clove
3 bay leaves
salt (to taste)
Ingredients for the Chile Salsa
7 dry guajillo chiles
1 garlic clove - Minced
1 tsp cumin
4-5 cloves
¼ tsp whole black peppercorns
¼ tsp whole bed peppercorns
½ inch piece of fresh ginger
1 tbsp all purpose flour
Rice
Ingredients
2 cups long-grain white rice (Riceland)
1 medium onion, minced
1 medium tomato, diced
2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)
1/8 teaspoon garlic powder
1 small bag of frozen mixed vegetables (thawed)
4 cups water
vegetable oil (no olive oil)
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Directions: |
Directions:Place the chicken in a pot with enough water to cover it along with 1 garlic glove and the salt. Cook until soft. You will add the potatoes and the bay leaves when you add the Chili Salsa.
While waiting for the chicken to soften, place the guajillo chiles and all the other Chile Salsa ingredients except the flour in enough water to cover. Once the chiles are soft add the flour and blend all ingredients in a blender and strain through a sieve. Add the finish salsa to the chicken, along with the potatoes and the bay leaves. Let it come to a rolling boil and then simmer for about 15-20 minutes.
Serve with rice recipe below:
Directions for Rice
1.Pour rice into a deep pot and stir in enough oil so that every grain is coated.
2.Cook rice on medium heat and constantly stir, using a spatula, until it becomes a light toasted color (5-10 min), be careful not to burn.
3.Add onion and cook until they become soft, add more oil if needed.
4.Stir in tomato, cook for 2-3 minute.
5.Stir in the bouillon and garlic over rice
6.Add the vegetables
7.Pour water over rice, then cover.
8.Bring to a boil, then turn the heat to low and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
Serve with the Chicken Stew |
This recipe for Sopa de Pollo en Salsa Roja -Chicken Stew in Red Sauce is from