Bowl of Chicken Stew with Beans
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Chicken Stew with Beans


Mexico   -   Guisado de Pollo, Frigoles y Chile
Makes:
Effort:
Sched:
DoAhead:  		 6-1/2 cups
**
1-1/4 hrs
Yes		 An outstandingly tasty stew in Mexican style. It's easy to make for such an impressive dish, and very nutritious too. It is suitable as a main dish stew or as a side dish - for soup add more broth. It reheats well.

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Chicken Meat (1)
Tomatoes
Onion
cans Beans (2)
Greens (3)
-- Seasonings
Garlic
Chili Powder (4)
Oregano dry
Cinnamon
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Vinegar, white
Broth, Chicken (5)
Oil (6)
Salt
-- Garnish
White Onion
    & Cilantro
-- Serve With
Corn Tortillas
Prep   -   (45 min )
  1. Cut CHICKEN about 1/2 inch or as you like.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 3/4 inch dice.
  3. Dice ONION about 1/4 inch.
  4. Drain and rinse BEANS.
  5. Stem GREENS and cut into about 1-1/2 inch pieces. Measure is after stemming.
  6. Crush GARLIC and chop fine.
  7. Mix together all Seasonings items.
  8. For Garnish: Dice WHITE ONION about 1/4 inch. Chop CILANTRO medium. Mix.
Run   -   (30 min)
  1. In a suitable sauce pan (3 quart) or similar heat Oil. Fry Onions stirring until almost translucent.
  2. Stir in Chicken and fry stirring until it's raw color is completely gone, exuded liquid has evaporated, and it starts to fry.
  3. Stir in Seasonings mix, Tomatoes, and Vinegar. Fry over moderate heat,stirring until Tomatoes are softened.
  4. Stir in Broth, and Beans. Bring to a boil and turn down to a simmer. Simmer for about 10 minutes.
  5. Stir in Greens and simmer until well wilted, 2 minutes for Spinach, or Arugula, a little longer for other Greens.
  6. Serve hot, garnished with Onion-Cilantro mix.
NOTES:

  1. Chicken:

      Weight is for skinless, boneless. I use Chicken Thighs, as they have much better texture and flavor than the stringy, cardboard flavored Breasts we get around here.

  2. Beans:

      For appearance, these should be large White Beans, Cannellini, Butter Beans, etc. Great Northern are a little smaller but will do. Of course, Beans of other colors can be used with a little change in appearance and flavor.

  3. Greens

      The pattern recipe calls for "Baby Spinach or Baby Arugula - optional". I don't use "baby greens" because they lack flavor and texture, and I don't really consider the Greens optional. Mustard Greens would be fine, or whatever reasonably tender greens you have, as would be the case in Mexico. Final cooking time will vary with the Greens, but don't use American Collards, they are tough and take forever to cook.

  4. Chili Powder:

      Preferred are Ancho or Chipotle, or another smoky flavored Chili Powder - I grind up a couple Moritas. If you need it really, really mild for folks from the Frozen North, use Smoked Paprika.

  5. Chicken Broth:

      The pattern recipe allows ". . or Water", but I don't. If you don't have real broth, at least toss 2 teaspoons of Chicken Powder or a Bouillon Cube into the Water.

  6. Oil:

      Avocado oil preferred but Olive Extra Virgin is just fine - or for more authentic Mexican, use home rendered Lard.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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