Entree: Mexico – Oaxaca – Estofado de Pollo (Hearty Mexican tomato-and-chile chicken stew with vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 3 lb (1.4 kg) bone-in chicken pieces, approx. 6 pieces (mix of thighs and drumsticks)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 medium yellow onion, chopped (about 6 oz (170 g))
- 4 cloves garlic, smashed and divided
- 2 dried ancho chiles, stems and seeds removed
- 1 14 oz (400 g) can crushed tomatoes
- 1 1/2 cups (360 ml) low-sodium chicken stock
- 2 medium carrots, peeled and sliced (about 8 oz (225 g))
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) pieces (about 12 oz (340 g))
- 1/2 cup (75 g) frozen peas
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1.5 g) ground cumin
- 2 bay leaves
- 1 tbsp (15 ml) white vinegar or lime juice
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- Lime wedges, for serving

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 3 lb (1.4 kg) bone-in chicken pieces, approx. 6 pieces (mix of thighs and drumsticks)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 medium yellow onion, chopped (about 6 oz / 170 g)
- 4 cloves garlic, smashed and divided
- 2 dried ancho chiles, stems and seeds removed
- 1 14 oz (400 g) can crushed tomatoes
- 1 1/2 cups (360 ml) low-sodium chicken stock
- 2 medium carrots, peeled and sliced (about 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) pieces (about 12 oz / 340 g)
- 1/2 cup (75 g) frozen peas
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1.5 g) ground cumin
- 2 bay leaves
- 1 tbsp (15 ml) white vinegar or lime juice
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- Lime wedges, for serving

Instructions

1. Rinse chicken pieces and pat dry; season all over with 1 1/2 tsp (8 g) kosher salt and 1/2 tsp (2 g) black pepper.
2. Toast the ancho chiles in a dry skillet over medium heat 30–60 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with hot water to rehydrate for 10 minutes; drain.
3. In a blender, combine rehydrated ancho chiles, crushed tomatoes, 2 smashed garlic cloves, and 1/4 cup (60 ml) water; puree until smooth and set aside.
4. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat. Brown chicken pieces in batches, 3–4 minutes per side, until golden; transfer to a plate.
5. Reduce heat to medium, add chopped onion and the remaining 2 smashed garlic cloves; cook until translucent, about 5 minutes.
6. Pour in the blended tomato-ancho sauce and chicken stock, scraping up any browned bits. Stir in oregano, cumin, bay leaves, and 1 tbsp (15 ml) white vinegar or lime juice.
7. Return chicken to the pot, bring to a gentle simmer, cover, and cook 20 minutes.
8. Add carrots and potatoes, partially cover, and simmer until vegetables are tender and chicken reaches 165°F (74°C), about 20–25 more minutes.
9. Stir in frozen peas and cook 2–3 minutes until warmed through. Taste and adjust salt.
10. Remove bay leaves, sprinkle with chopped cilantro, and serve with lime wedges and warm tortillas or rice.