Pollo Pasilla-Poblano (Chicken with Pasilla Sauce)

Our Pollo Pasilla-Poblano is a Mexican-inspired dish featuring tender chicken, potatoes, onions, and poblano peppers bathed in a spicy pasilla sauce, creating a harmonious blend of flavors with a hint of heat that's perfect for spice enthusiasts.

Print Recipe

CourseMain Course

CuisineMexican

KeywordPoblano

Prep Time1

Cook Time1

Total Time2

Servings people

Calories1005kcal

Ingredients

12 large dried pasilla chilies yield 500 grams pasilla puree
2 cups chicken broth
6 lbs. bone in/skin on chicken thighs
1 lbs. whole chicken wings
4 Tbsp. all-purpose flour seasoned with salt and pepper
4 Tbsp. salted butter
4 Tbsp. peanut oil
2 garlic cloves minced
9 large fresh poblano peppers peeled, seeded, and sliced into lengthwise strips (yield 560 grams)
3 small white or yellow onion sliced into 1/4in. half rounds
12 roma tomatoes peeled, seeded, and diced (yield 923 grams)
2/3 cup pitted pimento stuffed olives chopped fine (161 grams)
1 cup raisins 227 grams
salt
pepper
1 1/2 lbs. baby yukon gold potatoes sliced in half and patted dry

Instructions

Core, seed and devein pasilla peppers. Lightly toast the peppers on a hot griddle until fragrant. Soak dried chilies in boiling water (barely covering with water) until soft, about 30 minutes. Drain and reserve 1 cup of the steeping liquid. Puree in blender slowing adding some of the reserved liquid until a smooth paste forms, approximately a ½ cup. Strain and set aside.
Pat chicken dry. Season with a total of 2 Tbsp. kosher salt and 1 Tbsp. freshly ground black pepper. Dust with flour and set aside. Melt 2 T. butter with 2 T. peanut oil in heavy large dutch oven over high heat.
Add chicken to pan, cooking in batches, and brown on all sides. Remove chicken and set aside. Note: chicken should not be fully cooked at this point as it will braise in the oven.
Add 2 more tablespoons of butter to the pan. Add potatoes into the same pan that was used to brown the chicken. Season with 1/2 tsp. salt and sauté until browned on one side, 5 minutes. Remove and set aside.
Add onions into pan and sauté until translucent. Over high heat, add tomatoes and cook for 5 minutes until they start to break down and release juices. Add two cloves of minced garlic. Add poblano strips and stir until tender. Stir in the pasilla paste, chopped olives, raisins and chicken broth. Season with salt and pepper. Simmer until sauce thickens.
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 if necessary (sauce should be thick). Serve immediately.

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