Equipment
Ingredients
Chicken and Vegetables
- 600 g chicken thighs, boneless, skinless
- 5 g kosher salt
- 30 ml neutral oil
- 200 g cremini mushrooms, cleaned and quartered
- 400 g baby yukon gold potatoes, halved
Red Chile Sauce
- 4 guajillo chiles, stemmed and seeded
- 2 ancho chiles, stemmed and seeded
- 100 g white onion, roughly chopped
- 4 garlic, peeled
- 500 ml chicken broth, warm
- 2 g ground cumin
- 2 g mexican oregano, dried
Nutrition (per serving)
Method
Place the stemmed and seeded guajillo and ancho chiles in a dry dutch oven over medium heat, toasting them lightly until they become highly fragrant, about 1 to 2 minutes.
Transfer the toasted chiles to a heatproof bowl, pour enough boiling water over them to submerge completely, and steep until thoroughly softened.
Pat the chicken thighs dry with paper towels and season them evenly on all sides with the kosher salt. Immediately wash your hands, knife, and cutting board to prevent any cross-contamination from the raw poultry.
Heat the neutral oil in the dutch oven over medium-high heat, add the seasoned chicken thighs, and sear until a rich crust forms on both sides, then remove the chicken to a clean plate.
Reduce the heat to medium, add the quartered cremini mushrooms to the residual chicken fat in the pot, and saute until they release their internal moisture and begin to brown, then transfer them to the plate with the chicken.
Place the roughly chopped white onion and whole garlic cloves into the dutch oven, sauteing them together until the onions become translucent and carry roasted edges.
Drain the softened chiles and transfer them into a blender along with the sauteed onion, garlic, warm chicken broth, ground cumin, and mexican oregano. Blend on high speed until completely liquified.
Return the seared chicken thighs, sauteed mushrooms, and raw halved baby potatoes into the dutch oven, pouring the smoothly blended red chile sauce entirely over the solid ingredients.
Bring the liquid to a gentle simmer, cover the pot with a tight-fitting lid, and braise over low heat until the potatoes are completely tender and the chicken reaches a safe internal temperature of 74°C/165°F.
Remove the dutch oven from the heat and allow the entire dish to rest uncovered for a short period, encouraging the sauce to thicken naturally and the internal temperatures to equalize before serving.
Chef's Notes
- Toasting dried chiles awakens their dormant essential oils, but monitor them constantly. A burnt chile will irreversibly ruin the sauce with an acrid, bitter flavor profile.
- Depending on the exact power of your blender, passing the final blended chile sauce through a fine mesh strainer before adding it back to the pot will ensure an incredibly velvety, restaurant-refined texture.
- The waxy potatoes will absorb significant liquid as they braise. If the sauce begins to look overly dry or thick before the chicken is cooked through, splash in a little extra hot chicken broth to loosen it.
- Food safety is paramount in this multi-step recipe. Always dedicate specific cutting boards for your raw chicken and wash your hands vigorously immediately after handling to eliminate cross-contamination risks.
Storage
Refrigerator: 4 days — Store in an airtight container; flavor deepens and improves by the second day.
Freezer: 3 months — Freeze in airtight containers or heavy-duty bags. Potatoes may undergo a slight textural change upon thawing.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a small splash of water or chicken broth if the sauce has thickened too much in the cold.
