Pollo Con Chile Ancho
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.
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.
4 large ancho chiles
1/2 cup olive oil
1 Tbsp. sesame oil
3 pounds chicken, in pieces
salt and pepper, to taste
1 large onion, finely chopped
2 cloves garlic, finely chopped
3 medium bay leaves
10 allspice berries
2 cups chicken stock
1 Tbsp. sugar
1 cup red wine vinegar
Heat a griddle over high heat. Place the chiles on the griddle and cook for about 30 seconds, turning once or twice. Remove the chiles and set aside.
In a large dutch oven, combine the oils and heat over medium heat. Season the chicken pieces with salt and pepper and brown thoroughly. Remove the pieces from the dutch oven and transfer to a platter. Add the onion and garlic and cook, stirring for about 5 minutes. Add the chiles, bay leaves, allspice, chicken stock and sugar. Add the vinegar and bring to a simmer. Put the chicken pieces back in the dutch oven and cook for about 25 minutes. Serve with warm tortillas and pico de gallo.
Recipe adapted from “Food from My Heart” by Zarela Martinez.