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 piece
  • Chicken – 1 piece
  • Red chili pepper – 1 piece
  • Lime – 2 pieces
  • Breadcrumbs – 70 g
  • Ground chili – 1 tablespoon
  • Cinnamon – 0.5 teaspoon
  • Dark chocolate – 25 g
  • Garlic clove – 0.5 piece
  • Cloves – 0.5 teaspoon
  • Fresh coriander – 5 g
  • Water – 1 liter
  • Almonds – 110 g
  • Black pepper – a pinch
  • Canned diced tomatoes – 400 g
  • Lard – 25 g
  • Salt – a pinch
  • Tortilla – 4 pieces


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

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

Strain half a liter of the broth obtained from cooking the chicken (the rest won’t be needed for this recipe; use the remaining broth for other dishes).

Grind cloves and cinnamon in a mortar. In a blender, combine whole almonds (80 grams), breadcrumbs, seedless chopped chili pepper, cinnamon, and cloves – blend. Add 250 ml of broth, mix. Heat lard in a pan, add the almond mixture. 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 grill on a hot grill pan. Transfer the ragout to a plate. Chop the remaining almonds (30 grams). Garnish with coriander leaves and chopped almonds. Garnish with blanched and cleaned lime wedges and sprinkle with chili powder. Arrange tortilla pieces around the ragout.

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