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CHICKEN IN RED CHILI AND TOMATO SAUCE

Category: Poultry

Author: Ashley

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

Sauce:
6 dried ancho chilies
1 C. boiling chicken stock; fresh or canned
1 C. onions; coarsely chopped
3 medium tomatoes; peeled, seeded and coarsely chopped
1 tsp. garlic; finely chopped
1 Tbls. white vinegar
1 tsp. sugar
1/2 tsp. coriander seeds; ground
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1-1/2 tsp. salt
1/4 tsp. black pepper; freshly ground
4 Tbls. lard
1 chicken (3 to 3-1/2 lb.);cut into 6 or 8 serving pieces

Instructions:

Under cold running water, pull the stems off the chilies, break them in half, and brush out the seeds. With a small knife, cut away any large ribs. Tear the chilies into small pieces, pour 1 C. of boiling stock over them and let them soak for 30 minutes. Pour the chilies and the stock into the jar of a blender and puree at high speed for about 15 seconds. Add the onions, tomatoes, garlic, vinegar, sugar, coriander, cinnamon, cloves, salt and black pepper, and blend for 30 seconds, or until the mixture is reduced to a thick puree. (To make the sauce by hand, puree the chilies, onion, tomatoes and garlic, a C. or so at a time, in a food mill set over a bowl. Then stir in the vinegar, sugar, coriander, cinnamon, cloves, salt and black pepper.) In a heavy 8-inch skillet, heat 1 Tbls. of the lard over moderate heat. Add the puree and cook, uncovered, stirring occasionally, for 5 minutes. Remove from the heat; cover the skillet to keep the sauce warm. Preheat the oven to 350. Pat the chicken pieces dry with paper towels. In a heavy 10 to 12-inch skillet melt the remaining 3 Tbls. of lard over moderate heat until a light haze forms above it. Brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. As the pieces turn a rich golden brown, place them in a 3-quart heatproof casserole. Pour the chili sauce into the casserole and turn the chicken about in it until the pieces are thoroughly coated with the sauce. Cover the casserole tightly and bake undisturbed, in the middle of the oven for 45 minutes. Then remove the cover and bake for 15 minutes longer, basting the chicken every not and then with its sauce. Serve directly from the casserole or arrange the chicken attractively on a serving platter and pour the sauce over it.