Name: Chicken in Chile Sauce (Pollo Enchilado)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: 2 cups homemade chicken or pork stock; Salt and freshly ground black pepper; ¼ cup vegetable oil; One 3½- to 4-pound chicken, cut in serving pieces; 5 large ancho chiles; 1 small onion, peeled and coarsely chopped; 12 black peppercorns; 2 garlic cloves, peeled; One 2-inch piece canela; 6 whole cloves

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

I learned this tasty dish from Rosa Estrada, who owns the Restorán Rosita in the Mazatec mountain village of Huautla de Jiménez. It is an example of a very basic but vivid dried-chile sauce.

Ingredients

5 large ancho chiles
One 3½- to 4-pound chicken, cut in serving pieces

Americas
Mexico
Main course
Gluten-free
Central America
Oaxaca

Method

Rinse and griddle-dry the chiles by the directions; soak in boiling water to cover for 20 minutes.

Season the chicken with salt and pepper. In a large Dutch oven or deep skillet, heat the oil over medium-high heat until not quite smoking and lightly brown the chicken, allowing about 3 minutes per side. Pour off and discard all but about 2 ta

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