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Tablecloth-Stainer Chicken
(Mancha Manteles de Pollo)

Ingredients

Instructions

  1. Place chiles in small bowl with boiling water; let stand 1 hour.
  2. Cut potatoes lengthwise into quarter; cut quarter crosswise into 1/2-inch thick slices. Place chiles and 1/3 cup of the soaking water in blender container; discard remaining water. Add tomatoes, onion, garlic and cinnamon; process until smooth.
  3. Heat lard in deep 10-inch skillet over medium heat until hot. Cook 1/2 chicken at a time, turning occasionally, until brown on all sides, 10 to 15 minutes; remove chicken to plate.
  4. Remove and discard all but 2 tablespoons drippings from skillet. Add chile mixture to skillet; cook, stirring constantly, over medium heat for 5 minutes.
  5. Add stock; heat over high heat to boiling. Add chicken, potatoes, pineapple and apple to skillet; simmer, covered, over low heat until chicken is tender, about 45 minutes.
  6. Remove chicken, potatoes and fruits to deep serving plates, dividing evenly; keep warm, covered.
  7. Skim and discard fat from cooking liquid. Cook, stirring constantly, over medium-high heat until sauce is slightly thickened, 2 to 3 minutes.
  8. Stir in salt. Spoon sauce over chicken; garnish with cilantro.
  9. Serve with lime wedges and Bolillos.

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