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Chicken Stew (Estofado de Pollo)

Recipe Ingredients

Method

  1. Heat half the fat in large pot over medium heat. Add onions and garlic; cook until just soft but not browned. Add tomatoes.
  2. Chop half the olives and raisins (reserving remaining portions), add them to pot and continue to cook for 2 minutes. Add sugar, thyme, cinnamon sticks and salt, and cook 5 minutes; allow to cool.
  3. Meanwhile, boil almonds for 5 to 10 minutes, allow them to cool; remove the skins.
  4. Place cooled sauce mixture and half the almonds in a blender and blend for 1 minute. You may have to do this in 2 batches.
  5. Sprinkle chicken pieces with garlic salt and fry in remaining lard or oil over medium to medium-high heat in a large pot or Dutch oven until well browned.
  6. Strain blended sauce into pot with chicken. Add to pot the reserved whole olives, raisins and almonds, half-can of chiles with juice, and parsley; simmer, covered for 20 minutes, or until chicken is tender and sauce has thickened.
  7. Serve over white Oaxaca.

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