Braised Chicken with Ancho Chiles

Name: Braised Chicken with Ancho Chiles (Pollo con Chile Ancho)
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 bay leaves; 10 allspice berries; 1½ cups Caldo de Pollo or water; 1 tablespoon sugar; 1 cup red wine vinegar, or to taste; Salt and freshly ground black pepper to taste; 1 chicken (3½ pounds), cut into serving pieces; 1 large onion, sliced (2 cups); 2 garlic cloves, chopped; 4 ancho chiles, tops removed and seeded; 1 tablespoon dark Oriental sesame oil; ½ cup vegetable oil

Pollo con Chile Ancho

Preparation info

4
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This recipe was created by my dear friend Xavier Esqueda, a great raconteur and a great cook who also happens to be one of Mexico’s distinguished artists.

Ingredients

4 ancho chiles, tops removed and seeded
½ cup vegetable oil
1 t

Americas
Mexico
Main course
Stew
Gluten-free
Vegan

Method

Rinse the chiles under cold water. Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Add the chiles and cook, turning once or twice, just until they are turning slightly red and beginning to release their fragrance. Do not burn or they will become bitter. Remove, dice, and set aside.

In a large Dutch oven, combine the oils and heat over medium-