Pollo con Tomates y Chilis

Recipe By:
Dragon
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Almendrado De Polio
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  • Total Time 60 min Ico-add
  • Yield 8 Servings
  • Level Medium

A Mexican main dish that will dazzle your tastebuds by combining the sweet flavor of tomatoes with the zip of ancho chilis. When properly made it produces moderate heat and maximum flavor.
 

Ingredients

  • 2 dried ancho (or fairly mild) chiles
  • 1/4 cup cooking oil
  • 1 large onion, chopped
  • 1 cup almonds, blanched
  • Salt and pepper to taste
  • 10 garlic cloves, peeled
  • 3 cups tomatoes, diced
  • 1 teaspoon cinnamon
  • Pinch of ground cloves
  • 1 tablespoon red wine vinegar
  • 3 to 4 pounds chicken, cut into pieces
  • Chicken stock, as needed
  • Slivered almonds for garnish
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Directions

  1. 1. Soak the chiles in hot water and cover. When they're softened, about 30 minutes, remove their stems and seeds.
  2. 2. Put half the cooking oil in a deep skillet or flameproof casserole and turn the heat to medium high.
  3. 3. Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 5 minutes.
  4. 4. Add the almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, vinegar and the reserved chiles and cook, stirring occasionally, until the tomatoes begin to break up.
  5. 5. Let the mixture cool enough to handle safely then puree in a blender.
  6. 6. You can prepare the dish to this point, cover, and set aside for several hours until you're ready to eat.
  7. 7. When you are ready to continue put the remaining cooking oil in a skillet and turn the heat to medium high. Wait a minute or two, until the oil heats up, then add the chicken, skin side down. Season it with salt and pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
  8. 8. Return the tomato mixture to the skillet or casserole and turn the heat to medium; bring to a gentle boil and cook, stirring frequently, until slightly thickened (if the mixture is too thick, add a bit of chicken stock).
  9. 9. Taste and adjust the seasoning, then add the browned chicken and cook, uncovered, turning the chicken once or twice, until tender and cooked through, about 20 minutes.
  10. 10. Garnish, if you like, and serve.
 
 
  • Did you know?

    An ancho chili is a poblano pepper after it has been dried. A relatively mild pepper, it originated in the state of Puebla, Mexico. An immature poblano is dark purplish green in color but eventually turns a red so dark as to be nearly black.