Recipe for Tablecloth-Stainer Chicken (Mancha Manteles De Pollo) Recipe for Tablecloth-Stainer Chicken (Mancha Manteles De Pollo) - goodcooking.com
Category - Southwestern

TABLECLOTH-STAINER CHICKEN (MANCHA MANTELES DE POLLO)

    Tablecloth-Stainer Chicken (Mancha Manteles de Pollo)

    2 dried mulatto chiles, toasted, seeded, de-veined, rinsed
    1 cup boiling water
    2 small sweet potatoes, pared
    2 medium tomatoes, broiled
    1 medium white onion, coarsely chopped
    2 cloves garlic, chopped
    1/4 teaspoon ground cinnamon
    2 tablespoons lard or vegetable oil
    1 broiler-fryer chicken, cut into quarters
    1 cup chicken stock or broth
    1 cup cubed, pared fresh pineapple
    1 tart apple, pared and cut into 1/2-inch cubes
    1/4 teaspoon salt, if desired
    Fresh cilantro sprigs
    Lime wedges 

    Place chiles in small bowl with boiling water; let stand 1 hour.

    Cut potatoes lengthwise into quarter; cut quarter crosswise into 1/2-inch thick slices. Place chiles and 1/3 cup of the soaking water in blender container; discard remaining water. Add tomatoes, onion, garlic and cinnamon; process until smooth.

    Heat lard in deep 10-inch skillet over medium heat until hot. Cook 1/2 chicken at a time, turning occasionally, until brown on all sides, 10 to 15 minutes; remove chicken to plate. Remove and discard all but 2 tablespoons drippings from skillet. Add chile mixture to skillet; cook, stirring constantly, over medium heat for 5 minutes.

    Add stock; heat over high heat to boiling. Add chicken, potatoes, pineapple and apple to skillet; simmer, covered, over low heat until chicken is tender, about 45 minutes.

    Remove chicken, potatoes and fruits to deep serving plates, dividing evenly; keep warm, covered.

    Skim and discard fat from cooking liquid. Cook, stirring constantly, over medium-high heat until sauce is slightly thickened, 2 to 3 minutes.

    Stir in salt. Spoon sauce over chicken; garnish with cilantro. Serve with lime wedges and Bolillos.


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