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Recipe for chicken, Aguascalientes-style (pollo aguascalientes)

Aguascalientes is a city located in a small Mexican state that bears the same name, and in that city a yearly special event is held: The San Marcos National Fair. This recipe is sometimes referred to by "San Marcos chicken" and is traditionally served on that occasion, which is held from the second week in April until the first week of May each year. It is said that there is no fair visitor that will ever pass through the fair and resist having some of that special local chicken dish made there with this traditional recipe...

Recipe for Aguascalientes chicken:


• 1 big chicken, weighing 2.5 to 3 pounds, boiled then cut in pieces, seasoned with salt and pepper
• 2 tablespoons vegetable oil
• 1 medium onion, cut in halves
• 2 cloves garlic, cleaned
• 1 tablespoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon dried oregano
• 3 tomatoes, peeled, seeds removed and diced
• 1 cup dry white wine
• 1/2 cup chicken broth
• 2/3 cup dried peaches (can substitute with dried apricots)
• 2/3 cup dried pears, cut in halves

Making this mexican chicken recipe:

First boil the chicken in as little water as possible, but enough to cover it completely. Boil the chicken for 40-60 minutes but keeping in mind it will finish cooking in the sauce, depending on its size; strain and reserve the water we cooked the chicken in as we will need the broth later. Discard the chicken's skin and cut the chicken in small chunks.

In a large skillet, saute the chicken chunks until they are browned on both sides. Once done reserve on a plate. Add onion to same skillet and sauté until translucent. Add garlic and continue cooking for about 2 or 3 minutes.

Add sugar, salt, cinnamon, cloves and oregano, stirring constantly. Add tomatoes and cook until they have disintegrated completely in the sauce.

Put chicken pieces back to the sauce in the skillet. Pour in the wine and simmer until the sauce has reduced to about half. Add the chicken broth we did before, cover and cook over medium heat for about 35 minutes. (Remove the breast pieces after 20 or 25 minutes, as they have now cooked enough.)

Add dried fruits to the skillet and resume cooking, covered, for about 15 minutes. Taste and add salt as desired. Serve with rice. Serves 6 people.

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