chicken with red chile sauce and sausage (pollo con salsa rojo y chorizo)

Ingredients

• Servings: 6
• 3 dried ancho chiles
• 6 dried guajillo chiles
• 3 roma tomatoes
• 2 cloves garlic
• 1/4 onion, chopped
• 1 1/2 cups chicken broth
• 1/4 cup corn oil, divided
• salt to taste
• 6 skinless chicken legs, separated into thighs and drumsticks,
• 1/2 pound chorizo sausage, casings removed and crumbled

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
• meanwhile, bring a pot of water to a boil. remove the stems from the tomatoes, then cut a shallow x on the bottom. drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. once the tomatoes are cold, peel the skin off. drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. blend until smooth.
• heat 1/2 of the corn oil in a saucepan over medium heat. stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. season with salt. heat the remaining corn oil in a large skillet over medium-high heat. brown the chicken legs in 2 batches and remove from the skillet.
• stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. drain any excess oil and stir in 1 cup of the chile sauce. return the chicken to the skillet, along with the remaining chile sauce. bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.