Chicken stew with mild Pasillia sauce.

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Name: pollo garnachero (easy version)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 Lb Chicken thighs Boneless, skinless is easier, drumsticks good sub if needed; 1 Onion Coarsely chopped; 3 Pasillia chili Seeded. Dried mild chili.; 1 Can Diced tomatoes Drained; 6 Cloves Garlic; 2-3 Potatoes Thin sliced with mandolin; 8 Ounce Beef stock

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INGREDIENTS

1/2 Lb Chicken thighs ; Boneless, skinless is easier, drumsticks good sub if needed
1 Onion ; Coarsely chopped
3 Pasillia chili ; Seeded. Dried mild chili.
1 Can Diced tomatoes ; Drained
6 Cloves Garlic
2-3 Potatoes ; Thin sliced with mandolin
8 Ounce Beef stock

Servings

INSTRUCTIONS

Chicken:

Chop onion coarsely. Slice potatos into thin, flat (like gratin) slices with mandolin

Using olive oil (or lard if available), grease dutch oven before adding chicken, 4 cloves garlic and 1/2 of the onion; season lightly with kosher salt, adding enough water to almost cover the chicken 1-2 cups max). Cover and cook on medium heat for approximately 30 min, or until chicken is tender. for 30 minutes, stirring once or twice at most. Wa

Meanwhile, While chicken is cooking, prepare the sauce, as follows:

Soak 2-3 mild pasillia chilies in hot water to soften. When soft, remove stem and seeds. Add tbs olive oil, can of diced tomatoes (or fresh if you have them) to saucepan, 2 cloves garlic and beef stock to saucepan, stirring frequently until cooked down. Add water when needed. Pour into processor/blender with the chiles, then add back to sauce pan to reduce and cook/brown further. Should taste earthy, but not spicy (if you seeded the chilies).

After chicken has cooked for 30 min, layer Potatoes on top covering everything. Cook at least 10 min more without stirring.

After 10 min, add sauce and other half of onion to chicken, stir once to turn chicken, but do best to avoid smashing the now-tender potato. . Thickened Sauce should blend with remaining water to make smooth sauce.

Cook covered 10 more min on reduced heat, and serve.

Traditionally served topped with a cole slaw on top, but that's a hassle. Hearty on its own, as a stew.

NOTES

Could toss seeded pasillas in sauce while cooking and just cook down if blender isn't an option.

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pollo garnachero (easy version)

1/2 Lb Chicken thighs Boneless, skinless is easier, drumsticks good sub if needed
1 Onion Coarsely chopped
3 Pasillia chili Seeded. Dried mild chili.
1 Can Diced tomatoes Drained
6 Cloves Garlic
2-3 Potatoes Thin sliced with mandolin
8 Ounce Beef stock

Chicken:
Chop onion coarsely.  Slice potatos into thin, flat (like gratin) slices with mandolin  
Using olive oil (or lard if available), grease dutch oven before adding chicken, 4 cloves garlic and 1/2 of the onion; season lightly with kosher salt, adding enough water to almost cover the chicken 1-2 cups max).  Cover and cook on medium heat for approximately 30 min, or until chicken is tender.  for 30 minutes, stirring once or twice at most.  Wa

Meanwhile, While chicken is cooking, prepare the sauce, as follows:
Soak 2-3 mild pasillia chilies in hot water to soften. When soft, remove stem and seeds.   Add tbs olive oil, can of diced tomatoes (or fresh if you have them) to saucepan, 2 cloves garlic and beef stock to saucepan, stirring frequently until cooked down.   Add water when needed.   Pour into processor/blender with the chiles, then add back to sauce pan to reduce and cook/brown further. Should taste earthy, but not spicy (if you seeded the chilies).

After chicken has cooked for 30 min, layer Potatoes on top covering everything.   Cook at least 10 min more without stirring.

Traditionally served topped with a cole slaw on top, but that's a hassle. Hearty on its own, as a stew.

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 4 Servings

Calories: 150
Calories from Fat: 79 (53%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 2g
Cholesterol 47.6mg		15 %
Sodium 158.8mg		5 %
Potassium 344.8mg		9 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 5g
Protein 11.8g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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