Chicken with Tomatillo and Red Chile Sauce

Name: Chicken with Tomatillo and Red Chile Sauce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 2 ancho chiles, stemmed and seeded; 1 kilograms chicken legs and thighs, on the bone, skin-on; 2 chipotle chiles in adobo sauce, seeded; 1 teaspoons cinnamon; 2 teaspoons cumin; 6 cloves garlic, miced; 1 guajillo chile, stemmed and seeded; 59 milliliters oil; 2 larges onions, sliced; 680 grams tomatillos, husked and quartered; 237 milliliters water

You can never have too many main course recipes, so give Chicken with Tomatillo and Red Chile Sauce a try. This recipe makes 6 servings with 457 calories, 24g of protein, and 32g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of cumin, chicken legs and thighs, chipotle chiles in adobo sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes about 3 hours. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

In a large, heavy Dutch oven, heat oil on medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onions and stir to coat with oil. Fry until onions start to brown, stirring frequently, about ten minutes.

Ingredients you will need

Onion

Cooking Oil

Add garlic and fry one minute longer. Stir in cumin, chiles, and cinnamon, and fry for thirty seconds or until spices are fragrant.

Ingredients you will need

Cinnamon

Chili Pepper

Garlic

Spices

Cumin

Add tomatilos, chicken, water, and several large pinches of salt (better to err on too much than too little here). Bring mixture to a boil then reduce to a low simmer. Cover with a tight-fitting lid and simmer for one hour, until chicken is very tender.

Ingredients you will need

Whole Chicken

Water

Salt

Take pot off heat and remove chicken pieces and let cool for ten minutes.

Ingredients you will need

Chicken Pieces

Equipment you will use

Pot

Remove skin and shred off the bone, leaving chicken in large chunks. Red fat will have risen to surface of pot; skim off most but leave some in for flavor. Using a stick or bar blender, purée sauce until very smooth, straining through a fine-mesh sieve.

Ingredients you will need

Whole Chicken

Bone