Dry Chile is considered a popular food and of great importance in Mexican cuisine. So much so that it is usually included in different recipes, the more the most popular are the marinages and moles. You should also know that wide chili in its fresh version is the poblano chili and when it becomes dehydrated it takes a reddish color and bittersweet flavor with a little itching. Also, on this occasion we want you to try one of the most traditional wide -wide recipes, chicken in wide Chile, a dish worth enjoying any day of the week. In addition, it can be the main protagonist in some celebration, in some regions of Mexico it is considered a party dish. If you want to learn to prepare a rich and traditional Mexican dish, in recipesgratis we show you how to make chicken in Chile easy. Lets cook!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make chicken in Chile Width: |
| 6 pieces of chicken 8 chiles wide 2 pieces of tomato 2 pieces of potato chicas 2 pieces of minced carrot |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, stew, |
Ingredients to make chicken in Chile Width:
1. To start the chicken recipe in Chile wide, first cook the chicken. To do this, in a pot with enough water place the chicken, the potatoes and the chopped carrots, also adds salt to taste. Then, in a normal pot it cook for about 40 minutes and in a kitchen pressure cooker for 25 minutes.
2. While chicken and vegetables are cooked, soak the wide peppers in a pot with 2 cups of hot water, let them soften and hydrate for about 15 minutes. Then, reserve.
Trick: You can clean the chiles removing veins and seeds, although it is not so necessary, it will sneak later.
3. While the chiles rest, in a pan or comal the cloves of garlic, onion and tomatoes handle, let them be evenly fed for 10 minutes. It is very likely that the skin of the tomatoes sticks in the pan or comal, therefore, to prevent damage to place a sheet of aluminum foil.
Trick: You must turn the ingredients from time to time so that they do not burn.
4. It takes to the blender the softened chiles, garlic, onion and roasted tomatoes, also a little water from the peppers and a pinch of cumin, liquefies minimum 3 minutes until you get a slightly thick sauce.
5. Heat a little oil in a pot, add the chicken pieces and previously cooked vegetables to brown a little, move constantly so that they do not stick or burn.
6. When the chicken is golden, empty the wide chili sauce for the meat, first passing through a strainer. Then, add a cup of chicken broth, season with salt and pepper to taste and let everything for about 10 minutes.
7. The marinade chicken with wide chili is ready! When you are seasoned, you can serve it. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
