Chicken for a wedding (estofado para bodas) from My Mexico: A Culinary Odyssey with More than 300 Recipes by Diana Kennedy

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Notes about this recipe

  • L.Nightshade on June 04, 2011

    Chicken pieces are poached with onion and garlic, then drained and set aside. The sauce combines sauteed onion and garlic with tomatoes (recipe calls for fresh, I used canned Muir organic fire roasted). Then raisins, almonds, olives, pickled jalapenos with some pickling juice, a tablespoon of sugar (I used a bit less), and oregano are added. Peppercorns, cloves, stick cinnamon are ground and added, and a cup of the poaching broth is returned to the sauce. Sliced potatoes and plantains are fried and drained. Before serving, the chicken is returned to the sauce along with chunks of fresh pineapple. The dish is topped with the potatoes and plantains. We were struck by the wonderful combinations of flavors in this dish. Some bites remind me of an Italian caponata (olives and raisins), some bites were vaguely reminiscent of a sweet and sour dish (pineapple and a bit of vinegar). The flavors are complex and compelling. I liked it more with each bite. Definitely a keeper.

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