Mexican Deviled Chicken (Pollo a la Diabla)
- 2 lbs chicken legs or thighs
- 4 guajillo chiles seeded and deveined
- 3 chile de arbol seeded and deveined
- 2 cups water
- 3 to tomatoes halved
- ½ chipotle pepper
- ½ onion diced
- 1 garlic clove
- 2 cups chicken broth divided
- 2 tablespoons olive oil
- Salt and pepper
- Toast chiles on each side on a hot griddle.
- Turning frequently.
- (Be careful not to burn the chiles).
- Seed and devein the guajillo chiles and chile de arbol.
- In a stock pot, add the chiles.
- Add enough water to cover the chiles, about 2 cups.
- Bring to a boil.
- Turn off the stove.
- Cover and return in 15 minutes or until the chiles are soft.
- To the blender, add the chiles, tomatoes, chipotle pepper, onion, garlic, salt, and ½ cup chicken broth.
- Blend until smooth and set aside.
- In a large pan, heat olive oil.
- Salt the chicken.
- Add the chicken and brown on all sides.
- Remove the chicken from the pan.
- Make sure the heat is on low and add the tomato chile sauce and remaining chicken broth.
- Gently scrape the bottom of the pan.
- Return the chicken to the pan.
- Cover and cook for 25 minutes or until the chicken is thoroughly cooked.
- Serve with white rice.
This article adapted from this site