Red Chile Braised Chicken
2 lbs. chicken legs
1 lb. chicken thighs
2 Tbsp. canola oil, divided
3 Roma tomatoes, roughly chopped
1 onion, roughly chopped
3 garlic cloves, peeled
4 dried Hatch Red Chile Pods, seeded and chopped
1 dried ancho chile, seeded and chopped
1 dried chipotle chile, seeded and chopped
3 cups chicken broth
2 Tbsp. apple cider vinegar
2 tsp. salt
1 tsp. coriander powder
1 tsp. cumin
1 tsp. Mexican oregano
1/2 tsp. ground cloves
2 dried bay leaves
Directions:
Heat a large skillet over medium-high heat with 1 tablespoon of canola oil.
Add tomatoes, onion and garlic, stir and cook until lightly charred.
Add dried chiles and 2 cups of the chicken broth and cook 10 minutes.
Remove from heat and allow to cool slightly.
Add to a blender with remaining chicken broth, vinegar, salt and spices.
Blend until smooth and set aside.
Heat a large Dutch oven over medium heat and add remaining tablespoon of canola oil.
Add chicken in an even layer and cook 3-4 minutes, browning on all sides.
Add sauce and bay leaves, stir to combine and bring to a boil.
Lowder to a simmer, cover and cook 45-60 minutes, stirring occasionally.
Remove bay leaves and serve with rice and chopped cilantro.
Click here for dried Hatch Chile Pods
