Pollo colorado con papas
Cooking Con Claudia · ♥ 2.4K likes · 39.2K views · 4 min video
Read about whole leg (leg quarter) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4–5 whole chicken
- 1½ lb baby potatoes
- salt
- black pepper
Cut a few slits in each piece of chicken and season both sides with salt and black pepper; set aside.
- 3 whole chile anchos
- 12 whole New Mexico guajillo or California chile pods
- 1 whole roma tomato
- water
In a saucepan cover the cleaned anchos, the New Mexico/California chiles and the tomato with water and bring to a boil over high heat; turn off at the boil.
- 2 whole chipotles in adobo sauce
- 2 cloves garlic cloves
- ¼ whole onion
- 3 whole bay leaves
- 4 whole whole cloves
- 2 tsp oregano
- ½ tsp cumin seeds
- ¼ tsp ground ginger
- 2 tbsp apple cider vinegar
- 3 cup water
Transfer to a blender with the chipotles, garlic, onion, bay leaves, cloves, oregano, cumin seeds, ground ginger, vinegar and 3 cups water; blend until smooth.
- oil
Heat a little oil in a pan over medium-high and sear the chicken skin side down two to three minutes per side, in batches.
- onion
Reduce to medium, add more oil if needed and saute the onion a couple of minutes, scraping the bottom of the pan.
Add the sauce, straining if needed, rinse the blender with a little water, season with salt and bring to a simmer; adjust the salt.
- 2 whole avocado leaves
Reduce to medium-low, cover and cook 25 to 30 minutes, until the potatoes are done and the chicken reads 165 degrees.