Pollo a la Diabla

Ingredients

• 2 lb bone-in chicken
• 3 guajillo chilies
• 2 chipotle in adobo peppers
• 6 chile de árbol
• 3 medium tomatoes
• 1 small onion
• 2 garlic cloves (peeled)
• 1/2 tsp ground cumin
• 3 tablespoons olive oil
• salt and pepper (to taste)

Instructions

1. 1

   Clean guajillo chilies by first removing the stem then cutting in half and removing seeds and veins.

2. 2

   Heat a griddle or comal over medium heat and lightly toast guajillo on both sides for a few seconds.

3. 3

   Place toasted chilies in a bowl and cover them with hot water. Leave them to soak for 10-15 minutes.

4. 4

   Roast tomatoes, onions, and garlic until nicely soft and charred on all sides.

5. 5

   Place tomatoes, onions, garlic, chipotle peppers, and cumin in a blender along with the soaked chilies.

6. 6

   Pour 1 ½ cups of water and blend until nicely smooth.

7. 7

   Heat olive oil in a large braising pan and add the chicken.

8. 8

   Season with salt and pepper and cook on all sides until the chicken is nicely golden.

9. 9

   Pour the diabla sauce and make sure it slightly covers the chicken pieces, if needed add a little bit of water.

10. 10

    Season with salt and bring to a simmer. Cover the pan and cook over medium heat for 25-30 minutes or until the chicken is nicely tender.

11. 11

    Uncover the pan, bring heat to high, and allow the sauce to slightly thicken.

12. 12

    Adjust salt to taste and turn off the heat. Serve.