A Mexican chicken and potato stew in which the chicken is cooked in beer and spices.
Preparation Time: 10 minutes
Cooking Time: 1 hour 15 mins
Herbs and Spices Required:
1/4 tsp Ground Allspice or 2 crushed Whole Allspice Berries
1 Whole Chillies
1 Cinnamon Sticks
1 whole chicken, chopped into portions
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tomatoes, chopped
8 fl oz / 225ml brown ale (or, more authentically, if you can get it: Mexican dark beer)
4 fl oz / 120 ml chicken stock (approx)
1 lb / 450 g potatoes, peeled and chopped into large chunks
salt and pepper to taste
Herbs and Spices as listed above
Preheat oven to 190C / 375F
Heat the oil in a pan over a medium heat and gently fry the onion s and garlic for 5 minutes until tender but still transparent. Transfer into a large casserole dish. Arrange the chicken portions on top and add the beer, tomatoes, chilli, allspice and cinnamon. Add enough stock to make sure the chicken just covered. Season with a little salt and pepper.
Cover the casserole and place in the oven and bake for 30 minutes. Add the potatoes, mix, and bake covered for a further 30 minutes. Uncover the casserole, adjust seasoning and continue baking for 15 minutes or until the potatoes and chicken are completely cooked through and the beer stock has reduced. The top of the chicken may start to brown. remove the chili and cinnamon stick before serving.
Serve with white rice.