Equipment
* optional
Ingredients
Red Chile Sauce
- 30 g guajillo chiles, stemmed and seeded
- 15 g ancho chiles, stemmed and seeded
- 150 g white onion, roughly chopped
- 3 garlic, peeled
- 500 ml chicken broth, warm
- 2 g dried mexican oregano
- 2 g ground cumin
- 15 ml apple cider vinegar
Chicken and Vegetables
- 800 g bone-in skin-on chicken thighs, patted dry
- 10 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml vegetable oil
- 400 g baby waxy potatoes, halved
- 250 g cremini mushrooms, cleaned and halved
Nutrition (per serving)
Method
Heat the dry Dutch oven over medium heat. Press the flattened dried chiles against the hot surface using tongs. Toast briefly until fragrant and slightly blistered, about 10 to 15 seconds per side. Do not let them smoke or blacken.
Transfer the toasted chiles to a bowl and cover completely with hot water. Let them rest until thoroughly softened and rehydrated.
Drain the softened chiles and transfer to a blender. Add the chopped onion, garlic, chicken broth, Mexican oregano, cumin, and apple cider vinegar. Blend on high speed until exceptionally smooth. For a more refined texture, pass the puree through a fine mesh strainer into a bowl and set aside.
Season the chicken thighs thoroughly with salt and black pepper. Wash your hands and any surfaces immediately after handling the raw chicken to prevent cross-contamination. Heat the vegetable oil in the Dutch oven over medium-high heat. Place the chicken skin-side down and sear until deeply golden and crispy. Flip and sear the other side. Remove the chicken to a clean plate and leave the rendered fat in the pot.
Add the halved mushrooms and baby potatoes to the residual chicken fat in the pot. Sauté until the mushrooms release their moisture and begin to brown on the edges.
Pour the blended red chile sauce into the pot with the vegetables, scraping up any browned bits from the bottom. Nestle the seared chicken thighs back into the sauce, keeping the crispy skin above the liquid line. Bring to a boil, then reduce heat to a gentle simmer. Cover and braise until the potatoes are fork-tender and the chicken registers 74C/165F on an instant-read thermometer.
Remove the pot from the heat and let the dish rest for 5 minutes before serving. Skim any excess fat from the surface of the sauce if desired.
Chef's Notes
- Using a mix of chiles builds a complex flavor profile. Guajillos provide a bright, slightly tannic earthiness, while anchos bring a deep, raisin-like sweetness.
- Do not discard the soaking water from the chiles if you need extra liquid, but taste it first; if it tastes extremely bitter, use fresh chicken broth or plain water instead.
- Straining the chile puree is highly recommended if you do not have a high-powered blender, as tiny fragments of dried chile skins can leave an unpleasant gritty texture.
- Waxy potatoes hold their shape perfectly during a long simmer. Avoid russets or other starchy varieties, as they will break down and turn the sauce into a thick paste.
Storage
Refrigerator: 4 days — Store in an airtight container. The sauce will thicken and flavors will deepen overnight.
Freezer: 3 months — Freeze without potatoes for best texture, as potatoes can become grainy when thawed.
Reheating: Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of chicken broth to thin the sauce if necessary.
