Prep 20 mins
Cook 30 mins
Delicious and easy to make. Cooking time is estimated since it depends on what part of the chicken is used. Chicken drumsticks and breasts (if cut in half) will cook much faster than chicken thighs. Serve over cooked rice.
- 1 large dried ancho chile, stemmed and seeded
- 1 cup chicken stock
- 1⁄4 cup olive oil
- 2 onions, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, chopped
- 2 bay leaves
- 28 ounces tomatoes, diced fire roasted (or other variety)
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- salt & freshly ground black pepper
- 8 pieces chicken, breasts cut in half (if used)
- 1⁄2 cup fresh parsley, chopped
- In a small, covered, saucepan, heat chicken stock and ancho chile to a boil; reduce heat and simmer until softened, about 10 minutes.
- Meanwhile, in a large saucepan, heat 2 tablespoons olive oil, over medium heat and cook onions, celery, garlic, and bay leaves until softened, about 8 minutes.
- Stir in tomatoes, ancho chile with liquid, coriander, cumin, cinnamon, cloves, and season with salt and pepper to taste.
- Process sauce with an immersion blender, or in a food processor or blender, until smooth.
- Meanwhile, in a large skillet heat 2 tablespoons olive oil over medium high heat.
- Season chicken with salt and pepper to taste.
- Place chicken, skin side down, and cook until browned, about 10 minutes.
- Turn chicken over and pour sauce over top; continue cooking until chicken is done, 15 to 30 minutes (depending on type of chicken parts).
- Garnish with chopped parsley and serve over rice.
Absolutely delicious! I added a tablespoon of brown sugar, a smidge more cumin, and left out the parsley. Served over cauliflower "paella". My husband and I both enjoyed it!
Made for ZWT 8 Diners, Winers and Chives team the Spanish Leg. This was easier than I though and the first time I've ever used ancho chiles (boy that was a BIG bag for one a recipe with one chili) but that's a good thing as I'll be looking for more like this. The flavors are sooo differant from anything I've tried before with just a great blend. You get a hint of the cinnimon and cloves and then a slight kick of the mild chili that everyone kept trying to guess what it was. I used chicken thighs as I feel they are moister, and served over rice. Followed the recipe exactly and you can bet I'll be doing this often. This has to be one of my favorite recipes to date.