Chicken Braised in Ancho Chiles, Garlic, and Cumin (Pollo en Ajo-Comino)
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
Ingredients:
4 ancho chiles, veins and seeds removed
1 tsp cumin seeds
12 black peppercorns
1 whole clove
1 Tbsp kosher salt, or to taste
4 garlic cloves
3 Tbsp vegetable oil
4 1/2-lb chicken, cut into servings pieces
Instructions:
Equipment needed:
A molcajete and tejolote (mortar and pestle)
A blender
A heavy pot
Instructions:
In a small skillet, cover the ancho chiles with water and bring to a boil. Lower the heat and simmer for 5 minutes, then soak for another 5 minutes. Drain.
Using a molcajete or mortar, grind the cumin, black peppercorns, clove, salt, and garlic. Add about 1/4 cup of water to form a thin paste.
Blend the soaked ancho chiles with 3/4 cup of water until smooth.
Pat the chicken pieces dry with paper towels and season lightly with salt.
In a heavy pot, heat the vegetable oil over medium heat. Fry the chicken pieces until pale gold, about 5-6 minutes per side. Remove the chicken from the pot and set aside.
Immediately add the cumin and garlic mixture to the pot and cook for about 3 minutes while stirring constantly.
Add the pureed ancho chiles and cook for another 3 minutes while scraping the bottom of the pot constantly.
Add 2 1/2 cups of water and return the browned chicken pieces to the pot. Bring to a boil and lower the heat to maintain a gentle simmer. Braise while uncovered for about 45 minutes, turning the chicken occasionally.
Taste and adjust the seasoning if necessary.
Makes 6-8 servings.
From applepiepatispate.com