Mexican cuisine · Meat & Kebab

Manchamanteles

A fruity mole stew with chicken, pineapple, plantain and ancho chile that stains every tablecloth.

Ingredients · for 4 servings

• 1.2 kg chicken pieces
• 7 dried ancho chiles
• 300 g pineapple
• 1 plantain (or firm banana)
• 400 g tomatoes
• 1 white onion
• 4 cloves garlic
• 60 g almonds
• 1 tsp cinnamon and 3 cloves
• 2 tbsp apple cider vinegar
• 4 tbsp oil
• Salt, pepper

Instructions

1. Salt the chicken pieces, simmer with 1.2 l water, the halved onion and two cloves of garlic for 30 min. and strain the broth; set the meat aside.
2. Stem and seed the chiles, toast dry for 30 sec. per side and soak for 15 min. in hot broth; toast the almonds in 1 tbsp oil for 3 min. until golden.
3. Finely blend the chiles, almonds, tomatoes, remaining garlic, cinnamon, cloves and vinegar with 300 ml broth and strain through a sieve.
4. Heat 2 tbsp oil in a wide pot, stir in the puree and fry it while stirring for 8 min. until deep red and glossy, then pour in 500 ml broth.
5. Cut the pineapple and peeled plantain into 2 cm pieces, sear in the remaining oil for 4 min. and add to the sauce; simmer uncovered for 20 min. until the pineapple and plantain are soft but still hold their shape.
6. Add the chicken, let it steep for 10 min., season with salt and pepper and serve with white rice.