Tuesday, March 24, 2015

Aromatic Chicken Stew

Aromatic Chicken Stew

     This dish is inspired by my older middle brother Greg. For this past Christmas he gave me a cookbook. Not just any cookbook but a true Mexican cuisine cookbook. Mexico The Cookbook written by Margarita Carrillo Arronte is a fantastic book filled with hundreds of recipes. I chose this first recipe because it seemed easy and the availability of the ingredients would be easy to come by here in West Virginia.

      The great thing about this cookbook is that she lists each recipe with not only ingredients needed but the region for which the recipes come from. Aromatic Chicken Stew comes from the Oaxaca region. The area is in the Southwestern region of Mexico close to the bend in the country. This dish was extremely easy to make, took very little time to prep, and filled the kitchen with fantastic aromas that kept me hungry for days. This dish was great. I made some adjustments because her original recipe served 6 and called for a whole chicken. Please enjoy my version of a Mexican dish called; Aromatic Chicken Stew.

  • 2 small boneless chicken breasts
  • 1 tbs vegetable oil
  • ¼ diced red onion
  • 1 clove diced garlic
  • 2 diced tomatoes
  • 1 diced green chile
  • 1 clove
  • 1 small Bay leaf
  • ½ cup dry white wine
  • 1 large potato diced
  • White rice.

1.       In a pot place chicken and enough water to cover. Bring to boil and let simmer for 20 minutes. Remove chicken and set aside before cutting up into chunks. Reserve the chicken water.

2.       In a large sauce pan pour the oil and sauté the onion, garlic and tomatoes. Sauté for about 5 minutes.

3.       Place mixture in a food processor and add one cup of chicken stock reserved and puree. Strain through a sieve and sit aside.

4.       In same sauté pan add the potatoes, the chicken, the bay leaf, clove, and white wine. Pour in the pureed mixture and cover and let simmer for 20 minutes until the potatoes are cooked through. 

5.       Serve over the white rice.

(Note: my mixture got a bit dried out so I found using some tomato juice helped add more liquid for the dish to be uniform. You could use more chicken stock; however I didn’t want it thinning out too much.)

Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 2-4


  1. This is lovely and reminds me of the home style Indian chicken curry .....you can try adding some Kashmiri chilis to enhance the color and give it some more aroma !!

    1. Thanks for the tip Sweta Biswal. Sounds like a great addition.