I’ve been making this stew-style dish with pork for many years. A chicken version cooks much more quickly and feels right for a smoky summer-evening supper.
In Mexican cooking, the chicken is taken off the bone and shredded so that it can go into tacos, but I prefer it like this. Prep time: 10 minutes, plus 1 hour soaking time | Cooking time: 1 hour 10 minutesSixTo serve:We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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