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1
Pre-heat oven to 450u00b0.
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2
First, chop and dice all vegetables except for N. Mexico Peppers.
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3
Place N. Mexico peppers on cookie sheet and lightly drizzle with olive oil. Place peppers into 450u00b0 oven for 20-30 minutes or until skin blisters.
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4
Next, add chicken stock to small sauce pan over low heat and add tomato paste, salt, pepper, garlic powder, cumin and dried celery. Let sit over heat while gently stirring once or twice to dissolve tomato paste.
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5
Next, place chicken fryer over medium-high heat and add 2 tblsp lard or olive oil.
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6
While oil heats in pan, remove excess moisture from chicken and toss chicken cubes in flour to lightly coat.
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7
Place chicken cubes in chicken fryer and cook until flour is medium brown in color.
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8
Next, add vegetables to fryer except for N. Mexico peppers. Pour chicken stock from sauce pan into fryer and gently stir ingredients. Add up tp 1/2 cup of water to reach all vegetables. Cover with vented lid and lower heat to low. Stir every 10 minutes or so until heat lowers to avoid burning at the bottom.
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9
Next, remove N. Mexico peppers from oven and peel skins once cool. Once skinned, chop peppers as finely as possible almost to a pasty consistency.
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10
Cook chicken and vegetables over low heat for approx 45-minutes. Then, stir in N. Mexico peppers and cook for an additional hour to 1 1/2 hours until sauce is reduced to a medium thickness.
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11
Add salt to taste and serve over rice with corn tortillas. Garnish with cilantro or parsley and lime.
