How to make Chicken In Mild Red Chile Sauce (Pollo en Salsa de Chile Ancho)

This recipe is authentically Mexican and presented to make the food's preparation in a modern American kitchen easy and successful.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6 ancho chiles
• 4 tablespoons lard or salad oil
• 2 2 1/2-pound broiler-fryers, cut into serving pieces
• 2 onions finely chopped
• 2 cloves garlic, chopped
• 2 cups chicken stock
• Salt
• Freshly ground pepper

1. -Prepare the chiles as described in the Introduction.
   -Heat the lard or salad oil in a skillet, and sauté the chicken pieces until golden.
   -Lift out the fat, and place in a flameproof casserole that has a cover.

2. -Sauté the onion and garlic in the remaining fat until limp.
   -Add to the chicken.
   -Puree the prepared ancho chiles in the electric blender.
   -Heat the remaining fat in the skillet (add more, if necessary, to make about 2 tablespoons), and cook the ancho puree for about 5 minutes, stirring constantly.

3. -Stir into the chicken stock; taste for seasoning; then pour the sauce over the chicken in the casserole.
   -Cover and simmer, over low heat, until the chicken is tender, about 45 minutes.
   
   Serve with green salad, radishes, and avocado slices dressed with oil and vinegar. Serves 6.

[bzkeyes]

on 6/23/2009 Sounds good and I will try it. Love mexican food! Thanks for a great article!!!