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Tablecloth-Stainer Chicken
(Mancha Manteles de Pollo)



  • 2 dried mulatto chiles, toasted, seeded, de-veined, rinsed
  • 1 cup boiling water
  • 2 small sweet potatoes, pared
  • 2 medium tomatoes, broiled
  • 1 medium white onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons lard or vegetable oil
  • 1 broiler-fryer chicken, cut into quarters
  • 1 cup chicken stock or broth
  • 1 cup cubed, pared fresh pineapple
  • 1 tart apple, pared and cut into 1/2-inch cubes
  • 1/4 teaspoon salt, if desired
  • Fresh cilantro sprigs
  • Lime wedges


  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. Remove and discard all but 2 tablespoons drippings from skillet. Add chile mixture to skillet; cook, stirring constantly, over medium heat for 5 minutes.
  4. 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.
  5. Remove chicken, potatoes and fruits to deep serving plates, dividing evenly; keep warm, covered.
  6. Skim and discard fat from cooking liquid. Cook, stirring constantly, over medium-high heat until sauce is slightly thickened, 2 to 3 minutes.
  7. Stir in salt. Spoon sauce over chicken; garnish with cilantro.
  8. Serve with lime wedges and Bolillos.


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