Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)

Name: Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 dried ancho chiles; 355 milliliters chicken broth; 227 grams chorizo sausage, casings removed and crumbled; 59 milliliters corn oil, divided; 2 cloves garlic; 6 dried guajillo chiles; 0 onion, chopped; 3 Roma tomatoes; 6 servings salt to taste; 6 skinless chicken legs, separated into thighs and drumsticks

The recipe Chicken with Red Chile Sauce and Sausage (Pollo con Sals If you have garlic, chicken legs, roma tomatoes, and a few other ingredients on hand, you can make it. To use up the corn oil you could follow this main course with the Lemon Chiffon Cake With Raspberry Cream as a dessert.

Instructions

Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.

Ingredients you will need

Guajillo Pepper

Ancho Chili Pepper

Seeds

Water

Meanwhile, bring a pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds.

Ingredients you will need

Tomato

Water

Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off.

Ingredients you will need

Water

Tomato

Equipment you will use

Colander

Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.

Ingredients you will need

Canned Whole Tomatoes

Chicken Broth

Chili Pepper

Garlic

Onion

Equipment you will use

Blender

Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt.

Ingredients you will need

Corn Oil

Chili Pepper

Salt

Equipment you will use

Sauce Pan

Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.

Ingredients you will need

Chicken Leg

Corn Oil

Equipment you will use

Frying Pan

Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.

Ingredients you will need

Whole Chicken

Chili Pepper

Sauce

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

dried ancho chiles 355milliliters

chicken broth 227grams

chorizo sausage, casings removed and crumbled 59milliliters

corn oil, divided 2cloves

garlic 6

dried guajillo chiles 0

onion, chopped 3

Roma tomatoes 6servings

salt to taste 6

skinless chicken legs, separated into thighs and drumsticks

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.