Mexican Deviled Chicken, or Pollo a la Diabla, with VIDEO. A great weeknight meal that comes together quickly and is full of yummy, robust flavors.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Toast chiles on each side on a hot griddle.
- Turning frequently.
- (Be careful not to burn the chiles).
- Seed and devein the guajillo chiles and chile de arbol.
- In a stock pot, add the chiles.
- Add enough water to cover the chiles, about 2 cups.
- Bring to a boil.
- Turn off the stove.
- Cover and return in 15 minutes or until the chiles are soft.
- To the blender, add the chiles, tomatoes, chipotle pepper, onion, garlic, salt, and ½ cup chicken broth.
- Blend until smooth and set aside.
- In a large pan, heat olive oil.
- Salt the chicken.
- Add the chicken and brown on all sides.
- Remove the chicken from the pan.
- Make sure the heat is on low and add the tomato chile sauce and remaining chicken broth.
- Gently scrape the bottom of the pan.
- Return the chicken to the pan.
- Cover and cook for 25 minutes or until the chicken is thoroughly cooked.
- Serve with white rice.
- Enjoy.
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