Tacohuaco

Pink chicken stew

Air fryerCrowdDinnersDutch ovenHolidaysStewsWarmingBraising

120 minutes

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 8 portions

  • 4 chicken legs
  • 1 onion
  • 1 chile
  • 4 cloves garlic
  • 1 kg potatoes
  • 1 large beetroot
  • 2 carrots
  • 1 red bell pepper
  • ½ green bell pepper
  • olives
  • 2 big tomatoes
  • 500 ml chicken broth
  • freshly ground black pepper
  • ground cumin seeds
  • cumin seeds
  • black peppercorn
  • smoked paprika powder
  • curcuma powder
  • chile flakes
  • salt
  • olive oil

You will need

  • Dutch oven

Directions

  1. Prepare the vegetables:  — Onion: peel, halve, and cut into ½ cm slices. Chile: halve lengthwise, remove the seeds, and thinly slice. Garlic: crush, peel and roughly chop.  — 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.
  2. Rinse the chicken in cold water. Separate the thighs from drumsticks.
  3. Cover the bottom of the Dutch oven with olive oil, and heat it on medium-high heat.
  4. Place the chicken skin side down in the Dutch oven, sprinkle with salt, and cook until the skin is brown and crispy, for 10–15 minutes.
  5. Remove the chicken from the Dutch oven.
  6. Sauté the onion, garlic, and chile 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 chile 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.

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