Chomlek de Pollo: Oaxacan-style Cambodian Chicken Stew

Ingredients

In this adaptation, we infuse the traditional Cambodian Chomlek with the vibrant flavors and spices of Oaxacan cuisine. We incorporate Oaxacan spices such as cumin, Mexican oregano, and smoked paprika to add depth and complexity to the dish. Additionally, we use traditional Oaxacan ingredients like tomatoes and bell peppers to enhance the flavors and give the stew a vibrant color. We alse have the original recipe for Chomlek, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons cumin 2 teaspoons cumin
• 1 teaspoon Mexican oregano 1 teaspoon Mexican oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 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): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the cumin, Mexican oregano, and smoked paprika over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Add the diced tomatoes and sliced bell peppers to the pot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and the flavors have melded together.
6. 6.
   Serve the Chomlek de Pollo hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or warm tortillas.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs and drumsticks.
• Mexican oregano — If you can't find Mexican oregano, you can substitute it with regular oregano, but the flavor profile will be slightly different.
• Smoked paprika — Opt for the smoked variety of paprika to add a smoky depth to the stew.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño or serrano pepper to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Feel free to customize the vegetables in the stew based on your preferences. You can add carrots, zucchini, or even corn for added variety.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Don't forget to remove the chicken skin before cooking if you prefer a leaner version of the dish.

Serving advice

Serve the Chomlek de Pollo hot, accompanied by steamed rice or warm tortillas. The stew can be enjoyed as a standalone meal or paired with a fresh salad for a complete and satisfying dining experience.

Presentation advice

Garnish the Chomlek de Pollo with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a rustic clay pot or a colorful ceramic bowl to showcase the vibrant flavors and cultural fusion.