Pollo a la diabla with potatoes and carrots
Cooking Con Claudia · ♥ 1.4K likes · 27.4K views · 6 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp chicken bouillon
- 2½ lb chicken
- 4 whole roma tomatoes
- 2–4 whole chile chipotles in adobo sauce
- 4 whole guajillo chili pods
- 4 whole chile de arbol
- 2 cloves garlic cloves
- 1 whole onion
- 1 cup baby carrots
- 2 whole potatoes
- salt
- black pepper
- garlic salt
Season the chicken pieces with garlic salt, salt and black pepper; set aside.
Put the roma tomatoes, guajillo and chile de arbol in a small saucepan, cover with water and bring to a boil over high heat; transfer to the blender cup.
- ½ cup water
- tomato sauce
Add the chipotles in adobo, a piece of onion, the garlic, chicken bouillon and, optionally, a little tomato sauce; blend with half a cup of water until smooth.
- oil
Heat a little oil in a pan over medium-high heat; add the chicken in a single layer, in batches, and cook about a minute or two per side. Remove while still raw inside; it finishes in the sauce.
- 1–2 tbsp butter
Add a little more oil and one or two tablespoons of butter; add the potatoes and carrots, season with garlic salt and cook 3 minutes.
Add the sauce, straining if needed, rinse the blender cup with a little more water into the pan, and scrape the bottom of the pan; bring to a simmer and adjust salt.
Return the chicken, cover, reduce to medium and cook 10 to 15 minutes, until the potatoes and carrots are soft and the chicken is fully cooked.