Ernesto's Mexican Food Navajo Chicken
2 pounds chicken breasts, cut into half-inch cubes
4 Pasilla or Ancho chiles
8 California chiles
5 garlic cloves, minced
2 cups carrots, sliced
1 cup onion, sliced
2 cups mushrooms, sliced
1 cup corn
1 pinch pepper
1 pinch salt
1 pinch cumin
3 tablespoons flour
3 tablespoons cooking oil
The base sauce for this dish is made with a two-to-one combination
of California chiles and Pasilla or Ancho chiles. Start by bringing
three to four cups of water to a boil. Prepare the peppers by
removing stems. Add the peppers to the water and cook for 10 to 15
minutes or until soft.
Puree the chiles and garlic in a blender, then strain into a pan and
add a pinch of cumin, a pinch of pepper and a pinch of salt. Stir to
mix. Bring the sauce to a medium-thick consistency by slowly mixing
in a flour slurry made up of three tablespoons of flour mixed with
1/4 cup water.
In a small pan, brown the cubed chicken, carrots, mushrooms and
onions in three tablespoons of oil. Make sure the chicken is browned
evenly on all sides (this should take about ten minutes). Remove all
excess oil, stir in pureed ingredients, add the corn, and let simmer
for about 20 to 25 minutes.
Taste for flavor, and adjust seasonings as
necessary. For more spiciness, add jalapeņo peppers.
Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California