Chicken a la Diabla with Potatoes

San Marcos®
Enjoy this spicy recipe for Chicken a la Diabla prepared with 3 essential chiles in Mexican cuisine: guajillo chile, árbol chile, and of course, adobo chipotle chiles. You will love it! It's the perfect dish for taquizas, celebrations, or simply to give a twist to your weekly menu.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons vegetable oil
  • 4 tomatoes, in quarters
  • 1/4 onions
  • 2 cloves garlic
  • 1 cup chicken broth
  • 7 San Marcos® guajillo chiles, without stems and seeds
  • 5 San Marcos® árbol chiles, without stems and seeds
  • 3 tablespoons San Marcos® chipotle chiles, 380 g can
  • 5 chicken drumsticks, clean, skinless
  • 5 chicken thighs, clean, skinless
  • salt
  • pepper
  • 2 tablespoons vegetable oil
  • 2 cups new potatoes, with skin, in quarters
  • red onion, pickled, for serving
Preparation
50 mins
45 mins
Low
  • Sauté the tomatoes, onion, and garlic in a deep skillet with enough hot oil over medium heat until the skin begins to darken. Then pour in the chicken broth, lower the heat, and let it simmer. Once the liquid has small bubbles, add the pieces of San Marcos® guajillo chiles and San Marcos® árbol chiles. Cook for 3 minutes or until the chiles are completely softened. Remove from heat.
  • Blend the previous mixture together with San Marcos® adobo chipotle chiles. Set aside until use.
  • Season the chicken pieces with salt and pepper. Brown the pieces evenly in a deep skillet with hot vegetable oil. Once they have the desired color, add the baby potatoes and pour in the blended sauce, season with salt and pepper. Cover and cook on low heat for 20 minutes. Uncover and cook for 5 more minutes. Remove from heat.
  • Serve hot, accompanied by pickled red onion and corn tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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