Pollo Pasilla-Poblano (Chicken with Pasilla Sauce)
Ingredients
- 6 large dried pasilla chilies
- 2 cups chicken broth
- 2 3-pound chickens each cut into 8 pieces
- Flour seasoned with salt and pepper
- 4 Tbsp. butter
- 4 Tbsp. peanut oil
- 4 garlic cloves minced
- 2 large fresh poblano peppers peeled, seeded, and sliced into lengthwise strips
- 1 medium white or yellow onion
- 2 large tomatoes peeled, seeded, and diced
- 1-¼ cups pitted olives sliced
- ½ cup plumed raisins
- Salt
- Pepper
- 4 medium baking potatoes peeled, sliced 3/8” thick and patted dry
Instructions
- Soak dried chilies in hot water until soft, about 30 minutes. Drain. Core, seed and devein; chop coarsely. Puree in blender with 1 ½ cups broth. Strain. Pat chicken dry. Dust with seasoned flour. Melt 2 T. butter with 2 T. peanut oil in heavy large dutch oven over medium high heat. Stir in garlic. Add chicken in batched and brown on all sides. Remove chicken. Add poblano strips and onion and stir until limp. Blend in the red chili mixture, tomatoes, lives, raisins and ½ cup broth. Season with salt and pepper. Simmer until sauce thickens. Meanwhile, melt remaining 2T. butter with remaining 2T. Oil in heavy large skillet over medium heat. Add potatoes and Sautee until crisp tender, turning occasionally, 30 minutes. Preheat oven to 325. Add potatoes and chicken to dutch oven. Cover partially and bake until chicken is tender, 35-40 minutes, adding more broth until necessary (sauce should be thick). Serve immediately.