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Chicken stew with vegetables   Mexican recipe

This version of chicken stew with vegetables is a particular recipe in which chicken and vegetables are combined with sweet flavors: prunes and cinnamon. It’s a tasty dish, really. I propose you a simple version that I prepared for a get-together of mine. It was successful!

Authentic Italian recipe -
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Chicken stew with vegetables, Mexican version

Ingredients / Serves 4

  • 1 1000g (2.2 pounds) whole chicken, cut into pieces
  • 4 medium size young fresh onions
  • 3 garlic cloves
  • 3 medium size courgettes
  • 3 medium size carrots
  • 4 medium size potatoes
  • 8 prunes, stoned
  • 2 teaspoons cinnamon
  • 1 thyme sprig
  • 1 dried bay leaf
  • 300ml (10 fluid ounces - 1 1/3 cups) dry white wine
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil
  • Salt
  • Time:
    preparation: 30 minutes
    plus marinating time
    cooking: about 90 minutes
    total time: 2 hours
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: 576 (kcal) 29 % GDA (*)- 2411 (kJ)
    Protein: 41,7 (g) 82 % GDA
    Total fat: 29.3 (g) 42 % GDA
    Total carbohydrate: 39.0 (g) 15 % GDA
    Sugars: 20.7 (g) 23 % GDA

Look at infographic of nutrition facts

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Mexican chicken stew recipe

Preparation and cooking

  • - Marinating chicken.
    Peel onions and garlic.
    Whisk them together with 2 teaspoons olive oil and cinnamon.
    Spoon this mixture on chicken pieces and let them marinate at room temperature, about 2 hours.
  • - Meanwhile ...
    ... steam courgettes, carrots and potatoes but remember not to overcook all your vegetables. They must be crunchy.
  • - The last step.
    Put all chicken pieces in a pan with remaining oliveoil and let them fry slightly on all sides.
    Then pour in 500ml (16 fl oz - 2C) boiling water.
    Season to taste with salt, add thyme sprig and bay leaf too, lower heat and continue cooking, half-covered, about 35-40 minutes.
    At this point, pour in wine and let it half-evaporate.
  • - Meanwhile ...
    ... cut all steamed vegetables in pieces and add them together with prunes to your stewed chicken.
    Season to taste with salt again but only if necessary.
    Let all cooking juice thicken.

Just before serving

  • - Your chicken stew, mexican style is ready.
    Serve it warm or hot.

Note

Tips

  • - Do not prepare this dish in advance.
  • - Use chicken stock instead of water, if desidered.
  • - Use dried thyme if you do not find it fresh.
  • - You can thicken cooking juice with 1 tablespoon potato starch, if you want.

Menu planning

  • - It’s not easy to combine this stewed chicken with other courses for a full menu.
    I suggest to prepare it for a meal, buffet style. In this case complete cooking an hour before serving.

Healthy eating

  • - If you have read carefully calories and fat, you already know the high protein intake resulting from the generous portion of meat and how much fat is in it. Fat is due to the presence of chicken skin, mostly. If you remove all skin from your chicken before cooking, this is what happens:
    energy: 417 kcal (1747 kJ)
    protein: 35.2g
    total fat: 14.5g
    Carbohydrates have no change. Quite a difference, right? I always suggest to remove skin from chicken, especially if it is a broiler chicken. And even more when you have guests ;))
  • - Fiber per serving: 7.1g

Loretta

What's the right wine for " Chicken stew with vegetables " ?

Pair bubbles to this stewed chicken. For example a good Prosecco.