Mexican Deviled Chicken (Pollo a la Diabla)

Step 1

Toast chiles on each side on a hot griddle.

Step 2

Turning frequently.

Step 3

(Be careful not to burn the chiles). About 30 seconds on each side.

Step 4

Seed and devein the guajillo chiles and chile de arbol.

Step 5

In a stock pot, add the chiles.

Step 6

Add enough water to cover the chiles, about 2 cups.

Step 7

Bring to a boil.

Step 8

Turn off the stove.

Step 9

Cover and return in 15 minutes or until the chiles are soft.

Step 10

To the blender, add the chiles, tomatoes, chipotle pepper, onion, garlic, salt, and ½ cup chicken broth.

Step 11

Blend until smooth and set aside.

Step 12

In a large pan, heat olive oil.

Step 13

Salt the chicken.

Step 14

Add the chicken and brown on all sides.

Step 15

Remove the chicken from the pan.

Step 16

Make sure the heat is on low and add the tomato chile sauce and remaining chicken broth.

Step 17

Gently scrape the bottom of the pan.

Step 18

Return the chicken to the pan.

Step 19

Cover and cook for 25 minutes or until the chicken is thoroughly cooked.

Step 20

Serve with white rice.

Step 21

Enjoy.