Ingredients
Equipment
Method
Heat oil in a large pot or Dutch oven over medium heat.
- a. Ensure the pot is properly heated before proceeding with the recipe.
- b. Choose a pot or Dutch oven that is large enough to accommodate all the ingredients.
- c. Use an appropriate amount of oil to prevent sticking and ensure even cooking.
- d. Heat the oil until it shimmers, indicating it is ready for cooking.
- e. Create a suitable cooking environment by properly heating the pot.
Brown the chicken pieces on all sides until golden brown.
- a. Place the chicken pieces in the hot oil, making sure they have enough space to brown evenly.
- b. Turn the chicken pieces occasionally to achieve an even browning effect.
- c. Cook the chicken until it reaches a desirable golden-brown color.
- d. Ensure all sides of the chicken pieces are evenly browned.
- e. Achieve a flavorful crust on the chicken by browning it to perfection.
Remove the browned chicken from the pot and set it aside.
- a. Carefully transfer the browned chicken to a separate plate or bowl.
- b. Allow the chicken to rest momentarily while other ingredients are prepared.
- c. Set the chicken aside to prevent it from overcooking.
- d. Keep the browned chicken separate to maintain its texture and appearance.
- e. Reserve the chicken for later incorporation into the stew.
In the same pot, add the chopped tomatoes, onions, and minced garlic.
- a. Add the chopped tomatoes to the pot, distributing them evenly.
- b. Incorporate the chopped onions into the pot to infuse the stew with their flavors.
- c. Add the minced garlic to the pot, ensuring it is evenly distributed.
- d. Create a flavorful base by combining the tomatoes, onions, and garlic.
- e. Allow the vegetables to cook together, releasing their aromatic essence.
Cook the vegetables until they are softened.
- a. Stir the vegetables occasionally to prevent sticking or burning.
- b. Cook the vegetables until they reach a tender and softened state.
- c. Ensure the vegetables have a pleasant texture and are not overly firm.
- d. Continuously monitor the vegetables to prevent overcooking.
- e. Achieve a desired level of softness and tenderness in the vegetables.
Drain the soaked guajillo and ancho chilies.
- a. Remove the soaked guajillo and ancho chilies from the hot water.
- b. Gently squeeze any excess liquid from the chilies.
- c. Ensure the chilies are properly drained to prevent diluting the flavors.
- d. Discard the soaking liquid from the chilies.
- e. Prepare the chilies for blending by removing excess moisture.
In a blender or food processor, blend the soaked chilies, sesame seeds, cumin, coriander, and a small amount of chicken broth until smooth.
- a. Combine the soaked chilies, sesame seeds, cumin, coriander, and a portion of the chicken broth in a blender or food processor.
- b. Blend the ingredients until they form a smooth and homogeneous mixture.
- c. Achieve a consistent texture by blending the ingredients thoroughly.
- d. Ensure the blended mixture is free from lumps or graininess.
- e. Create a flavorful chili paste by processing the ingredients together.
Return the browned chicken to the pot with the cooked vegetables.
- a. Carefully place the browned chicken back into the pot.
- b. Nestle the chicken pieces into the cooked vegetables.
- c. Ensure the chicken is evenly distributed within the pot.
- d. Combine the chicken and vegetables for a cohesive stew.
- e. Reincorporate the chicken to allow the flavors to meld together.
Pour in the remaining chicken broth, season with salt and pepper to taste, and bring the stew to a boil.
- a. Gradually add the remaining chicken broth to the pot.
- b. Adjust the seasoning with salt and pepper according to personal preference.
- c. Stir the stew to evenly distribute the added broth and seasonings.
- d. Increase the heat and bring the stew to a rapid boil.
- e. Allow the stew to reach a rolling boil before proceeding.
Reduce the heat to low, cover the pot, and simmer the stew for 1.5 to 2 hours, or until the chicken is tender and the flavors have developed.
- a. Lower the heat to the lowest setting to maintain a gentle simmer.
- b. Cover the pot to trap the heat and moisture, promoting tenderization.
- c. Simmer the stew for the recommended duration to fully cook the chicken and allow the flavors to meld together.
- d. Continue simmering until the chicken reaches a desirable level of tenderness.
- e. Check the stew periodically to ensure it is cooking at a steady, gentle simmer.
Notes
Prepare ingredients in advance: Chop the vegetables and measure the spices before starting the cooking process to save time.
Use pre-cut chicken pieces: If available, using pre-cut chicken pieces can save time and effort in the preparation stage.
Double the recipe: Make a larger batch of the stew and freeze the leftovers for future quick and convenient meals.
Adjust spiciness: Control the level of spiciness by adding or reducing the number of chilies according to personal preference.
Serve with garnishes: Enhance the presentation and flavor of the stew by serving it with fresh cilantro, lime wedges, or tortilla chips.
Skim off excess fat: Remove any excess fat that rises to the surface during the cooking process for a lighter and cleaner taste.
Let the flavors meld: Allow the stew to rest for a short while after cooking to let the flavors develop and intensify.