Stuffed Chicken Wuicho

Luis Antonio Castillo Carrillo
Luis Antonio Castillo Carrillo
This stuffed chicken wuicho recipe turns out delicious for both a weekend and a special occasion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 chicken
  • 1/2 kilos onion 1/2 kilos onion
  • 1/2 kilos tomato 1/2 kilos tomato
  • 1/2 kilos potato 1/2 kilos potato
  • 1/2 kilos carrot 1/2 kilos carrot
  • 1/4 kilos chorizo
  • 1/4 kilos Jalapeño chile
  • 50 grams almonds
  • 50 grams raisins
  • 1/2 cans olives
  • 100 grams guajillo chile
  • 50 grams ancho chile
  • 5 pepper 5 pepper
  • 5 cloves
  • 3 pinches cumin
  • 1/4 sticks cinnamon
  • 40 grams pumpkin seeds
  • 40 grams peanuts
  • 3 cloves garlic
  • vegetable oil, necessary amount
  • 2 tablespoons vinegar
Preparation
2h
0 mins
Medium
  • Wash the chicken and, if desired, cut it into pieces and precook for 30 minutes with salt, garlic, and onion.
  • Chop the tomato, onion, and canned chiles, set aside.
  • On the other hand, peel the carrot, chop it, and precook in salted water. Once precooked, add to the tomato mixture.
  • Peel the potatoes, chop them, and fry in plenty of oil. Once browned, drain, and add to the mixture of tomato and onion.
  • Brown the chorizo in its own fat, chop the raisins, olives, almonds, and add to the chorizo 1 minute before removing from heat, then add to the tomato mixture.
  • Remove the seeds from the chiles and toast them, being careful not to burn them. Once toasted, soak in chicken broth. After finishing toasting the chiles, remove the oil from the pot, and roast the spices in the same pot, then add to the mixture of chiles.
  • Blend the chiles with the chicken broth and the spices, strain and fry in a little oil. Once fried, place the chicken pieces in the chile and arrange them in the baking dish, but first place the vegetables at the bottom and drizzle with a little mole. Once everything is arranged, drizzle with the remaining mole, cover with aluminum foil and bake at 180 °C for 35 minutes.
  • If desired, it can also be made with the whole chicken; just wash it well without removing the skin, precook for 30 minutes, then fill with the stuffing and mole, tie with hemp string to prevent the stuffing from coming out, and bake at 180 °C for 35 minutes. Serve with white rice or sandwich bread.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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