Kor-Lae Chicken

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.

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3 lbs. Chicken Thighs
1/2 oz. (about 16) dried chiles (deseed if prefer)
6 oz. shallots, peeled
1 tbs. coconut flour
3-4 cups coconut cream
2 teaspoons salt, more if needed
2 tablespoons brown sugar, more if needed
4 cups light coconut milk (option)

Clean chicken thighs with light coconut milk & pat dry. Set aside chicken and discard that light coconut milk.

Soak dried chiles in warm water until soften, about 10 minutes

In the blender, add coconut cream, shallots, chilies and blend to combine. Pour the mixture into the saucepan over medium heat. Add coconut flour and stir for 2-3 minutes. Add salt & brown sugar and stir to combine. Taste & add more salt & brown sugar, if needed; this sauce needs to be more sweet than salty and a little spicy. Let cool.

Once the sauce is at room temperature, set aside 1 cup, and use the rest to marinate chicken. Marinate chicken at least 1 hour if you don’t have time, but trust me, overnight is best.

Preheat the oven to 350 F.

Heat an indoor grill; in batches in single layers, sear chicken thighs for 3-5 minutes, turning to brown on all sides. Remove the seared chicken to baking tray and spread the sauce that you have set aside on all sides. Repeat with all chicken thighs. Bake for 10 minutes or until cooked through. (Note: if you don’t sear the chicken before baking, you will end up with too much liquid, which is not the result you are looking for. Cooked chicken needs to be moist with thick sauce left in the tray.)

From circahappy.com