Pepián de Pollo (Chicken Stew)

Pepián de Pollo (Chicken Stew)

Preparation Time30 mins Cooking Time85 mins Makes 24 cups
Nutritional Information

Calories

450 (24 serving)

Total Fat

15g (24 serving)

Saturated Fat

3.5g (24 serving)

Cholesterol

145mg (24 serving)

Sodium

830mg (24 serving)

Total Carbs

26g (24 serving)

Dietary Fiber

6g (24 serving)

Sugars

6g (24 serving)

Protein

52g (24 serving)

Ingredients List
  1. 3 medium yellow onions
  2. 1 (5-1/2 to 6 - lb.) whole chicken, skin and all visible fat removed
  3. 3 Tbsp. Knorr® Granulated Bouillon Chicken Flavor
  4. 11 cups water
  5. 6 large cloves garlic, unpeeled
  6. 1 lb. plum tomatoes
  7. 2 dried guajillo chile peppers, toasted and stemmed
  8. 2 dried poblano chilies or mulato chilis, toasted and stemmed
  9. 3/4 cup (105 g) pumpkin seeds, toasted
  10. 3/4 cup (105 g) sesame seeds, toasted
  11. 15 whole black peppercorns, toasted
  12. 8 whole cloves, toasted
  13. 1 medium cinnamon stick, toasted
  14. 1 small bunch fresh cilantro
  15. 5 tsp. dried Mexican oregano leaves, toasted
  16. 6 large carrots, about 1 1/2 lb., peeled, sliced into 1/4-in. thick slices
  17. 4 medium potatoes, about 1 1/4 lb., unpeeled, cut into 1/2-in. thick quarter moons
  18. 2 chayotes, peeled, pitted and cut into 3/4-in. cubes

Directions

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1. Peel onions. Cut 2 onions into quarters and coarsely chop remaining onion; set aside.

2. Bring 1 of the quartered onions, chicken, Knorr® Chicken flavor Bouillon and water to a boil in large stockpot over high heat. Reduce heat to medium-low and simmer briskly, covered, until chicken is done and wings and legs pull easily from body, about 45 minutes.

3. Meanwhile, arrange remaining quartered onion, garlic and tomatoes on foil-lined baking sheet or broiler pan. Broil, turning occasionally until lightly charred. Remove vegetables from baking sheet to large bowl as they char, about 12 minutes. Peel garlic cloves.

4. Toast cilantro, turning occasionally, until fragrant and slightly browned, about 5 minutes.

5. Combine roasted vegetables, chilies, seeds, spices and herbs in large bowl, set aside.

6. When chicken is cooked, remove from stockpot and allow to cool. Remove 3 cups cooking liquid cool slightly. Add carrots and remaining chopped onion to stockpot and return to a simmer.

7. When chicken is cool enough to handle, remove meat from bones and coarsely chop or shred; set aside.

8. Combine roasted vegetable mixture in blender. Process in batches, adding reserved 3 cups cooking liquid as needed to make a smooth paste. Be very careful blending if the cooking liquid is hot. Stir into stockpot and return to a simmer.

9. Stir in potatoes and chayote and cook until vegetables are tender, about 8 minutes. Stir in chicken and heat through. Serve with brown rice or green salad.