Serves: 4
Total Calories: 1,267
1. Put the chicken in a large pot. Add the broth, 1 cup of water, bay leaves, and 1 teaspoon of the salt. Bring to a boil, then reduce the heat to low and simmer until the chicken is tender, about 25 minutes.
2. Meanwhile, heat the oil in a large skillet, and cook the onion until softened, 3 to 4 minutes. Add the garlic, tomatoes, oregano, thyme, cinnamon, cloves, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, stirring, 5 minutes. Transfer to a blender and purée. Reserve in the blender.
3. When the chicken is tender, remove the bay leaves. Add the purée to the broth and bring to a boil. Add the potatoes, carrots, zucchini, and the remaining teaspoon of salt to the stew. Cover and cook over moderate heat until the vegetables are tender, 20 to 25 minutes.
4. Serve in shallow soup plates. Top each serving equally with olives. Pass jalapeños at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Stew, Chiapas Style recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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