Name: Chicken a la Diabla with Potatoes
Prep time: 95 min
Cook time: 45 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.