Craving a vibrant and flavorful dish that's both comforting and impressive? Look no further than our recipe for Chicken in Roasted Red Sauce. This recipe elevates the classic comfort of roasted chicken by infusing it with the rich, smoky depth of a vibrant red sauce, bursting with the earthy sweetness of roasted poblano peppers. Forget bland chicken dinners; this dish is a fiesta for your taste buds, perfect for a weeknight meal or a special occasion. The succulent chicken, bathed in a luscious, deeply flavorful sauce, is guaranteed to be a family favorite.
Imagine tender chicken pieces, perfectly cooked and generously coated in a sauce so delicious you'll want to mop up every last drop. This recipe transforms simple ingredients into an unforgettable culinary experience. Ready to create this masterpiece in your own kitchen? Let's dive into the step-by-step process, guiding you through each stage to achieve perfectly roasted chicken in a stunning red sauce.
Tools Needed
- Molcajete (or blender)
- Griddle
- Blender
- Hot pan
Ingredients
- Chicken legs and thighs: 1 kilo
- Salt: 1 teaspoon
- Ground black pepper: 1/4 teaspoon
- Garlic powder
- Onion powder
- Ripe tomatoes: 4 large
- Jalapeño peppers: 3
- Onion: 1 piece
- Garlic cloves: 2
- Allspice: 1-2 cloves
- Cumin: a pinch
- Oregano
- Poblano chiles: 1-2
- Oil: very little
Step-by-Step Instructions
Step 1. Prepare the Chicken and Sauce Base
- Season chicken with salt, pepper, garlic powder, and onion powder on both sides.
- Roast tomatoes, garlic cloves, onion, and jalapeños on a hot griddle, turning them over until ready.
- In a molcajete (or blender), grind garlic with salt, then add allspice, cumin, oregano, and a clove of garlic.
- Blend roasted tomatoes, onion, garlic, and jalapeños (without seeds) with a little water until desired consistency is reached. Don't over-blend for a textured sauce.
- In a hot pan with little oil, seal chicken pieces over medium-high heat. Cook legs and thighs until seared (about 7 minutes per side).
Step 2. Cook the Chicken in the Red Sauce
- Remove excess fat from the pan, add the molcajete spice mixture, and sauté for a few minutes.
- Pour the roasted sauce into the pan, stir well, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
Step 3. Add Poblanos and Finish Cooking
- Add the sliced poblano peppers and cook for another 15 minutes, or until chicken is cooked through and tender.
Step 4. Serve
- Serve the chicken with warm corn tortillas and rice.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Using a molcajete adds a unique flavor to the spices.
- Don't over-blend the sauce; a slightly chunky texture is desired.
Nutrition
- N/A
FAQs
1. Can I use other types of peppers instead of poblanos?
Yes! Anaheim peppers or even bell peppers can be substituted, but the flavor will be slightly different. Poblanos offer a unique smoky sweetness.
2. How can I make this recipe spicier?
Add a pinch of cayenne pepper or a few slices of jalapeño to the sauce while it's simmering. You can also use a spicier chili powder blend.
This Roasted Chicken in Red Sauce with Poblano Peppers recipe delivers a delicious and satisfying meal that’s sure to become a new favorite. The vibrant flavors and tender chicken will impress your family and friends. Enjoy the delicious results of your culinary adventure!