Mexican Recipes from www.EagleKnights.com

Chiapas Fiesta Chicken Stew

 
      3 T  Vegetable oil
      12     Chicken thighs; skinned
      1 md White onion; halved and sliced
      4    Garlic cloves; chopped
      3 md Carrots; peeled and cut into 1/2-inch rounds
      1 1/2 ts ;salt
      1/2 ts Ground cinnamon
      1/2 ts Ground allspice
      1/2 ts Dried thyme
      1 ts Dried oregano
      1/2 c  Dry white wine
      1 c  Chicken broth
      3 md Zucchini; cut into 1/2-inch rounds
      1/2 md Head of cabbage; coarsely chopped
      12    Pitted dried prunes
      1/4 ts Freshly ground pepper
           Pickled jalapeno peppers
           Cilantro; for garnish
 
  Preheat oven to 350 degrees F.  In a flameproof casserole, heat oil   over medium heat.  Add chicken thighs and cook, turning, until   lightly browned on both sides, about 6 minutes total.  Add  onion,
  garlic, and carrots. Sprinkle on salt, cinnamon, allspice, thyme,  and oregano.  Cook, stirring, 1 minute.
 
  Add wine and chicken broth.  Bring to a boil, stirring up browned  bits from bottom of pan, and cook 2 minutes.  Cover casserole and   transfer to oven.  Bake 20 minutes.
 
  Add zucchini, cabbage, and prunes.  Cover and bake 20 to 25 minutes,  or until vegetables are tender.  Stir in freshly ground black pepper.  Serve stew garnished with sliced pickled jalapeno peppers and
  cilantro.
 
  Source:  365 Easy Mexican Recipes by Marge Poore.