Chicken stew with potatoes, prunes and chilies

Yield: 6 servings

Measure Ingredient
10 \N Dried ancho chilies, stemmed
2 tablespoons Vegetable oil
2 larges Onion(s), chopped
3 \N Garlic clove(s), minced
1 \N Chicken (2 1/2 to 3 pounds) cut into 6 pieces
8 \N Carrots cut in 3/4\" pieces
6 mediums Red-skinned potatoes cut into 3/4\" pieces
3 smalls Tomatoes seeded and chopped
14½ ounce Can chicken broth
8 \N Prunes, halved

Place chilies in large bowl. Add enough hot water to cover. Let stand until chilies are very soft, about 1 hour. Drain, reserving 2 cups soaking liquid. Transfer chilies and reserved liquid to processor and puree and smooth.

Heat vegetable oil in heavy large Dutch oven over medium-low heat. Add onions and garlic and saut until golden, about 10 minutes. Add carrots, potatoes, tomatoes and chicken broth. Stir in chili mixture.

Simmer until chicken is cooked through and sauce thickens, about 35 minutes. Add prunes and simmer 5 minutes. Season with salt and pepper.

Bon Apptit September 1995

Submitted By DIANE LAZARUS On 08-24-95

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