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January 20, 2020 Edit

Mexican Deviled Chicken (Pollo a la Diabla)

Article adapted from: themountainkitchen.com

Ingredients

1 gärlic clove
2 cups chicken broth divided
2 täblespoons olive oil
Sält änd pepper
2 lbs chicken legs or thighs
2 cups wäter
3 to tomätoes hälved
½ chipotle pepper
½ onion diced
4 guäjillo chiles seeded änd deveined
3 chile de ärbol seeded änd deveined

Instructions

First Toäst chiles on eäch side on ä hot griddle.
Turning frequently.
(Be cäreful not to burn the chiles).
Seed änd devein the guäjillo chiles änd chile de ärbol.
In ä stock pot, ädd the chiles.
ädd enough wäter to cover the chiles, äbout 2 cups.
Bring to ä boil.
Turn off the stove.
Cover änd return in 15 minutes or until the chiles äre soft.
To the blender, ädd the chiles, tomätoes, chipotle pepper, onion, gärlic, sält, änd ½ cup chicken broth.
Blend until smooth änd set äside.
In ä lärge pän, heät olive oil.
Sält the chicken.
ädd the chicken änd brown on äll sides.
Remove the chicken from the pän.
Mäke sure the heät is on low änd ädd the tomäto chile säuce änd remäining chicken broth.
Gently scräpe the bottom of the pän.
Return the chicken to the pän.
Cover änd cook for 25 minutes or until the chicken is thoroughly cooked. Serve with white rice.
Enjoy

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