Tacohuaco

Pink chicken stew

Gluten freeDairy freeNo refined sugar

120 min

Klatzlandian
cuisine
CelebrationCrowdDutch ovenOne potWarmingStewDinner

This bright stew has a nice acidity, thanks to green bell peppers and olives, and tender chicken thighs or legs. It takes time to brown the chicken on all sides before adding it to the stew, but it makes the skin nice and tasty. Could be equally great for a family dinner, or for a celebration with friends.

Ingredients

Yields 4 portions

  1. 4 chicken thighs or 2 chicken legs
  2. 1 onion
  3. 1 chile
  4. 4 cloves of garlic
  5. 5–6 large potatoes
  6. 1 large beetroot
  7. 2 carrots
  8. 1 red bell pepper
  9. ½ green bell pepper
  10. olives
  11. 2 big tomatoes
  12. 500 ml of chicken broth
  13. freshly ground black pepper
  14. ground cumin seeds
  15. cumin seeds
  16. black peppercorns
  17. smoked paprika powder
  18. curcuma powder
  19. chile flakes
  20. kosher salt
  21. olive oil

You will need

  1. dutch oven

Directions

  1. Rinse and dry chicken thighs. Season with salt and black pepper on both sides and put back in the fridge for several hours.
  2. Prepare the vegetables. Onion: peel, halve, and cut it into 1/2 cm slices. Garlic: peel, and cut into 1/2 cm pieces. Chili: halve, remove the seeds, and thinly slice.
  3. In a Dutch oven sat on medium heat, with a generous amount of olive oil, sear the chicken on all sides, until brown and crisp.
  4. While the chicken is browning, prepare the rest of the vegetables. Potatoes, beets, and carrots: peel (if needed), and cut into 2 cm cubes. Bell peppers: remove the seeds, and cut into 1×4 cm stripes. Tomatoes: remove the roots, and cut into 3 cm cubes.
  5. Remove the chicken from the Dutch oven.
  6. Sauté the onion, garlic, and chili in the Dutch oven until transparent and starting to brown.
  7. Add the potatoes, beets, and carrots, and cook for 5 more minutes, stirring occasionally.
  8. Add the bell peppers, olives, and more salt, and cook for 5 more minutes, stirring occasionally.
  9. Add the tomatoes, and chicken stock. Add ground cumin, cumin seeds, black peppercorns, smoked paprika powder, curcuma powder, and chili flakes. Bring to a boil, lower the heat to low, place the chicken on top of the vegetables, and cook covered for about 40 minutes, until the vegetables are tender.
  10. Add more salt if needed, and serve.

Notes & tips

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.
Explore ingredients

Ingredients explorer

NameKindSeasonContains
BeetrootVegan
July
August
September
October
November
Bell pepperVegan
Bell pepperVegan
Black pepperVegan
CarrotVegan
Chicken brothPoultry
Chicken legPoultry
Chicken thighPoultry
ChileVegan
Chile flakesVegan
Cumin seedsVegan
Cumin seedsVegan
Curcuma powderVegan
GarlicVegan
OliveVegan
Olive oilVegan
OnionVegan
Paprika powderVegan
PeppercornVegan
PotatoVegan
SaltVegan
TomatoVegan
June
July
August
September

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