Name: Wedding Stew (Guisado de Fandango)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: ½ cup pimiento-stuffed green olives (one 3-ounce jar), drained; 2 garlic cloves, peeled; 2 cups homemade chicken stock; 1 large onion, coarsely chopped; 4 large ripe tomatoes (about 2 pounds), roasted and peeled; 1 small crusty roll (about 3 ounces), cut into slices; ¼ cup lard (preferably home-rendered) or vegetable oil; Salt and freshly ground black pepper; 8 pickled serrano chiles, drained; 3 tablespoons chopped fresh Italian parsley leaves; One 3½- to 4-pound chicken, cut in serving pieces; One 3-ounce jar capers, drained; ½ cup dark raisins

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

As the name indicates, this dish from the Valley of Oaxaca is a traditional specialty at village weddings there (made in quantities to serve a large party). It is often made with turkey, sometimes pork. You can see the family resemblance to other Spanish-influenced dishes like the Almendrado de Pollo or Estofado de Frutas, but this time the sauce is thickened only with bread instead of nuts and the pickled chiles create a