Spicy Braised Chicken (Chilate de Pollo)
Spicy Braised Chicken (Chilate de Pollo)
Ingredients
- 1 bag (3 oz/85 g) dried guajillo chili peppers, seeded (see note)
- 3 cups (750 ml) chicken broth
- 1 tomato, quartered
- 2 onions, quartered
- 4 garlic cloves, peeled
- 1 tsp dried oregano
- ½ tsp cumin seeds
- 1/8 tsp ground cinnamon
- 4 skinless whole chicken legs
- 2 tbsp (30 ml) olive oil
- 1 tbsp roasted sesame seeds
Instructions
- In a large skillet, bring the chilies and broth to a boil. Cover and simmer over low heat for 15 minutes or until the chilies are tender.
- In a blender, purée the chili broth with the tomato, onions, garlic, oregano, cumin and cinnamon until smooth. Season with salt and pepper.
- In the same skillet over medium-high heat, brown the chicken on both sides in the oil. Add the puréed sauce. Bring to a boil. Cover and simmer over low heat for 1 hour or until the chicken easily comes away from the bone.
- Cover with the sauce and sprinkle with the sesame seeds. Serve the chicken with spiced Mexican rice and black beans, if desired.
Spicy Braised Chicken (Chilate de Pollo)