[Homemade] Pollo en Chile Rojo con Papas (Chicken in red sauce with potatoes)

1 Comment

1. 

   Mad_Juju 9 months ago

   Ingredients:

   10 dried New Mexico chilies

   3 cups water (for rehydrating chilies)

   1 tbsp chicken bouillon

   1 tsp ground black pepper

   1 tsp salt

   Olive oil

   1 whole chicken, cut into pieces or spatchcocked

   1 medium onion, chopped

   ½ cup all-purpose flour

   4 medium potatoes, diced

   Instructions:

   1. Make the Red Chile Sauce:

   In a saucepan, simmer the dried chilies in 3 cups of water until softened (about 10–15 minutes).

   Remove stems. Blend the chilies with their soaking liquid, chicken bouillon, pepper, and salt until smooth.

   Strain the sauce to remove skins and seeds. Set aside.

   2. Prepare the Chicken:

   Heat olive oil in an Instant Pot (or Dutch oven) on sauté mode/medium-high heat.

   Sear the chicken on both sides until browned. Remove and set aside.

   3. Make the Base:

   In the same pot, sauté the chopped onion until softened.

   Add ½ cup flour and stir well to coat the onions.

   Pour in a small amount of the chile sauce and stir until the flour is fully incorporated, forming a thick paste.

   4. Assemble:

   Place the seared chicken on top of the onion mixture.

   Scatter the diced potatoes around the chicken.

   Pour the remaining chile sauce over everything, making sure the chicken and potatoes are well coated.

   5. Cook:

   Instant Pot: Pressure cook on high for 35 minutes. Allow natural pressure release.

   Dutch Oven (Alternative): Cover and bake at 300°F (150°C) for about 3 hours, or simmer gently on the stovetop, covered, on low heat.