Chicken Ragout with Mexican Spices

Chicken Ragout with Mexican Spices

Meat stewed in an aromatic sauce, served with pieces of tortilla. A French dish with a spicy twist inspired by Mexican cuisine!


  • Onion, 1 pc.
  • Chicken, 1 pc.
  • Red chili pepper, 1 pc.
  • Lime, 2 pcs.
  • Breadcrumbs, 70 g
  • Ground chili, 1 tbsp
  • Cinnamon, 0.5 tsp
  • Dark chocolate, 25 g
  • Garlic clove, 0.5 pc.
  • Cloves, 0.5 tsp
  • Fresh coriander, 5 g
  • Water, 1 l
  • Almonds, 110 g
  • Black pepper, 1 pinch
  • Canned chopped tomatoes, 400 g
  • Lard, 25 g
  • Salt, 1 pinch
  • Tortilla, 4 pcs.


Divide the chicken into legs, thighs, fillets, and wings. Place chicken pieces in a pot with cold water. Add chopped onion and garlic, ground chili, and simmer over low heat for about 40 minutes.

Remove the chicken, let it cool, peel off the skin and bones. Cut the meat into smaller pieces.

Strain half a liter of broth from the chicken cooking process (the rest will not be needed in this recipe, use the remaining broth for other dishes).

Grind cloves and cinnamon in a mortar. In a blender, add whole almonds (80 grams), breadcrumbs, deseeded and finely chopped chili pepper, cinnamon, and cloves – blend. Add 250 ml of broth, mix. Fry the resulting mixture in hot lard. Add 250 ml of broth, mix, add diced canned tomatoes, about 100 ml of water, and simmer for 15 minutes over low heat. Towards the end, add chicken pieces and finely chopped chocolate. Mix. Season with salt and pepper. Add chopped coriander.

Cut each tortilla into 6 triangles and bake on a hot grill pan. Place ragoƻt on a plate. Chop the remaining almonds (30 grams). Decorate with coriander leaves and sprinkle with chopped almonds. Garnish with blanched and cleaned lime quarters and sprinkle with ground chili. Arrange tortilla pieces around.

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