Braised Chicken in Oaxacan Chile Salsa is what`s on this simple man`s plan to healthier eating`s menu today. Chicken drumsticks seared & then braised until melt in your mouth, fall off the bone tender. This salsa, made from assorted dried chiles is spicy & smoky with such rich deep flavors it`s hard to describe just how amazing it is. Pair this with Restaurant Style Mexican Rice, some refried beans & a salad for an exceptional meal.
In terms of the chile`s I always have an assortment of dried varieties. They differ in their flavor & heat profiles so I like to mix & match for diversity. It`s up to you & your likes but play around with them a bit. Here`s a quick description of what I used.
Pasilla Chiles-Pasillas are long and thin and almost black in color. They can be very hot, so the heat-phobic should beware. Pasilla chiles add a distinctive, slightly astringent flavor to dishes, making them well suited to balancing out heavy stews and rich sauces.
Chipotle Chiles-Chipotles are ripe (red), dried, smoked jalapeños. They become a bit sweet and very hot, with plenty of smoky flavor.
Guajillo Chiles-Gaujillos are long and tapered. They are a deep maroon color and not too hot, pureed into sauces or added to stews or marinades for deep flavor.
Mulato Chiles-Mulatos are dried poblano chiles. When are dried they are almost black and tends to be significantly hotter than the fresh green poblano.
Arbol Chiles– Chiles de Arbol are small and stay bright red when dried. They are not particularly flavorful so much as just plain hot.
I chose drumsticks in this recipe because that`s what I happened to have but thighs or breasts would be fantastic as well. Whatever you decide to use I`d recommend cooking them on the bone for more flavor.
Here`s what you`ll need for your Braised Chicken in Oaxacan Chile Salsa:
Chicken-legs, thighs, breasts, whatever you like, bone in skin removed
Chicken Stock-5 cups
Pasilla Chiles-3 stems & seeds removed
Chipotle Chiles-2 stems & seeds removed
Guajillo Chiles-2 stems & seeds removed
Mulato Chiles-2 stems & seeds removed
Arbol Chiles-2 stems & seeds removed
Onion-1 medium rough chop
Garlic-3-5 cloves peeled
Tomato Paste-1/2 cup
Brown Sugar-2 tablespoons
Cinnamon- 1/2 teaspoon
Coriander-1 teaspoon dried
Toasted Sesame SeedsThe chiles in question.
Remove the stems & open the chiles to remove the seeds.
Add the dried chiles to a sauce pan with the chicken stock.Add to the pan the chopped onion, garlic cloves & Bay leaves. Bring to a boil & reduce heat to a simmer for about 20 minutes.
Working in batches transfer the chile & stock mixture to a blender cup. Add the tomato paste, coriander, cumin, cinnamon & brown sugar. Blend until smooth.
Season your chicken well with salt, pepper & garlic powder.Heat a splash of Olive Oil in a Dutch oven or heavy bottomed stock pot over medium high heat. Add the seasoned chicken & brown well.
Once your chicken is browned add the salsa to the pot with the chicken. Be sure to scrape the bottom well for any brown bits. Cover & bring to a simmer. Simmer for 1 1/2 hours. Ready to serve. Remove the chicken to plates or a platter & spoon the salsa over the top. Garnish with toasted Sesame seeds.
Enjoy your Braised Chicken in Oaxacan Chile Salsa!!