Peppery Stew Warms a Winter Day

Nothing warms a wintry day faster than a peppery stew from South of the Border. And nothing accommodates the hurried cook better than almost effortless main dishes, especially if they can be microwaved a day or two ahead of time then reheated just before serving.

Our Picadillo and Chicken Mole, rich with the flavors of Old Mexico, fill the bill on both counts. Best of all, they need only a crisp green salad and a fresh fruit dessert to round out the meal.

Like stews made the old-fashioned way, you’ll find that both of these Mexican classics profit from a stay in the fridge because their exotic flavors have a chance to mellow and marry.

PICADILLO (Spicy Mexican Chili)

1 tablespoon oil

1 large onion, minced

1 clove garlic, minced

1 pound lean ground beef

1/3 cup tomato paste

1/8 to 1/4 teaspoon red pepper flakes

1/4 teaspoon crumbled dried oregano

1 teaspoon salt

Dash pepper

Dash ground cloves

3 tablespoons minced raisins

2 tablespoons minced blanched almonds

Hot cooked rice

Microwave oil, onion and garlic in wax-paper-covered, microwave-safe 2-quart casserole on HIGH (100% power) 3 1/2 to 4 minutes, stirring at half time, until onions are glassy.

Mix in beef and press into doughnut shape around edge of casserole. Recover with wax paper and microwave on HIGH 4 1/2 to 5 1/4 minutes, breaking up beef clumps and stirring at half time, until no pink remains.

Mix in tomato paste, red pepper flakes to taste, oregano, salt, pepper, cloves, raisins and almonds. Recover with wax paper and microwave on MEDIUM-HIGH (70% power) 4 minutes, stirring at half time, until flavors are well-blended.

Serve at once over hot cooked rice or cool to room temperature, cover and refrigerate until ready to serve. To reheat, microwave covered casserole on MEDIUM-HIGH 5 to 6 minutes, stirring at half time, until mixture simmers. Makes 4 servings.

CHICKEN MOLE

1 medium onion, minced

1 large clove garlic, minced

1 (3- to 3 1/2-pound) broiler-fryer chicken, disjointed and skinned

1/2 teaspoon salt

1 1/4 cups chicken broth, about

1 (4-ounce) can chopped green chiles, drained

1 large tomato, peeled, cored and seeded

1/4 cup raisins

1 (1-ounce) square unsweetened chocolate

2 tablespoons pumpkin seeds

2 tablespoons roasted blanched peanuts

2 tablespoons toasted blanched almonds

2 tablespoons sesame seeds

1/2 teaspoon chili powder

1/4 teaspoon red pepper flakes

1/8 teaspoon ground anise

Dash pepper

Dash ground cinnamon

Hot cooked rice

Spread onion and garlic in microwave-safe, 3-quart casserole at least 10 inches across. Arrange chicken on top with meatiest parts toward outside and wings in center. Dissolve salt in 1 cup broth, pour over chicken, cover with lid and microwave on HIGH (100% power) 10 minutes.

Combine chiles, tomato, raisins, chocolate, pumpkin seeds, peanuts, almonds, sesame seeds, chili powder, red pepper flakes, anise, pepper and cinnamon in food processor and process 15 to 20 seconds. Add 1/4 cup chicken broth and pulse 5 seconds. Scrape mixture into microwave-safe 1-quart measure.

When chicken has cooked 10 minutes, remove from oven, turn pieces over and rearrange. Recover and let stand while cooking sauce. Cover measure with vented plastic wrap and microwave sauce on HIGH 4 to 5 minutes, stirring at half time, until mixture bubbles vigorously.

Pour sauce over chicken, recover and microwave on HIGH 10 minutes. Rotate casserole 180 degrees and baste chicken with sauce. Reduce power to MEDIUM (50% power), recover and microwave 10 to 12 minutes or until chicken is tender, rotating casserole 180 degrees and basting chicken with sauce at half time.

Adjust salt as needed. Thin sauce with additional chicken broth if too thick. Serve at once over hot cooked rice or cool to room temperature, cover and refrigerate until shortly before serving. To reheat, microwave covered casserole on MEDIUM-HIGH (70% power) 8 to 10 minutes, rearranging chicken in sauce and stirring at half time. Makes 4 servings.

Note: In ovens of less than 600 watts, increase cooking time about 15%.