Aranzada de Pollo (Mexican Chicken Stew)

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced bell peppers, sliced carrots, and tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Sprinkle the ground cumin, paprika, and dried oregano over the vegetables. Stir well to coat the vegetables with the spices.
5. 5.
   Return the chicken pieces to the pot and pour in the chicken broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
7. 7.
   Serve the Aranzada de Pollo hot, garnished with fresh cilantro. Accompany with warm tortillas or rice.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the stew and prevent the meat from drying out during cooking.

Tips & Tricks

• To add a smoky flavor, you can include a chipotle pepper in adobo sauce to the stew.
• For a spicier version, add a diced jalapeño or serrano pepper along with the bell peppers.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Feel free to customize the vegetables based on your preference. Zucchini, corn, or green beans can be great additions to the stew.

Serving advice

Serve the Aranzada de Pollo in bowls, accompanied by warm tortillas or steamed rice. Sprinkle fresh cilantro on top for a burst of freshness. This stew is perfect for a cozy family dinner or for entertaining guests.

Presentation advice

To enhance the presentation, place a few slices of avocado on top of the stew and drizzle with a squeeze of lime juice. The vibrant colors of the vegetables and the garnish will make the dish visually appealing.