Entree: Mexico – Pacific Coast Mexico (Guerrero) – Chilate de Pollo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

4 bone-in chicken leg quarters, approx. 2.5 lb (1.1 kg) raw; estimated cooked edible meat and skin: 650 g (bone and cooking loss excluded)
1 1/2 tsp (9 g) kosher salt, divided
1/2 tsp (1 g) ground black pepper
2 tbsp (30 ml; approximately 27 g) vegetable oil, divided
1 medium white onion, quartered (approx. 8 oz / 225 g)
4 garlic cloves, divided (approximately 12 g edible portion)
3 medium Roma tomatoes, halved (approx. 12 oz / 340 g)
4 dried guajillo chiles, stems and seeds removed (approximately 16 g)
2 dried ancho chiles, stems and seeds removed (approximately 16 g)
2 dried chile de arbol (optional for extra heat; approximately 2 g)
1/4 cup (35 g) toasted sesame seeds (ajonjoli)
1/4 cup (30 g) toasted peanuts (or pepitas for a milder flavor); estimate uses peanuts
1/2 tsp (1 g) ground cumin
1/8 tsp (0.5 g) ground cloves (or 2 whole cloves); estimate uses ground cloves
1/4 tsp (0.5 g) ground cinnamon
1 tsp (1 g) dried Mexican oregano
2 cups (480 ml; approximately 480 g) low-sodium chicken stock, plus more if needed
1 tbsp (15 ml; approximately 15 g) white vinegar (or juice of 1/2 lime); estimate uses vinegar
1 1/2 cups (280 g) long-grain white rice, dry
2 1/2 cups (600 ml; approximately 600 g) water (or chicken stock) for rice; estimate uses water
1 tbsp (15 ml; approximately 14 g) vegetable oil for rice
2 cups (140 g) thinly shredded green cabbage (about 1/4 small head)
2 tbsp (30 ml; approximately 30 g) lime juice (for slaw)
1 tbsp (15 ml; approximately 14 g) olive oil (for slaw)
1 tsp (5 g) salt (for slaw)
1/2 tsp (2 g) sugar (for slaw)
Fresh cilantro leaves, for garnish (approximately 5 g)
Lime wedges, for serving (approximately 60 g edible portion)
Thinly sliced serrano or jalapeño, for serving (optional; approximately 10 g; estimate uses jalapeño)

Instructions

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 15–30 seconds per side, until aromatic but not burnt. Break into pieces.
2. Place the toasted chiles and optional chile de arbol in a bowl, cover with 1 cup (240 ml) hot water, and soak for 15 minutes. Reserve the soaking liquid.
3. Heat 1 tbsp (15 ml) of the divided vegetable oil in the skillet. Char the onion, tomatoes, and 2 garlic cloves over medium-high heat for 6–8 minutes, turning as needed. Set aside to cool slightly.
4. Toast the sesame seeds and peanuts in the skillet for 2–3 minutes, stirring constantly. Transfer them to a blender.
5. Drain the chiles, reserving their soaking liquid. Blend them with the charred vegetables, remaining 2 garlic cloves, toasted sesame seeds and peanuts, cumin, cloves, cinnamon, oregano, vinegar, and 1 cup (240 ml) chicken stock until smooth. Add 2–4 tbsp (30–60 ml) reserved soaking liquid or stock as needed. Strain the sauce, pressing the solids to extract liquid.
6. Stir 1 tsp (6 g) kosher salt into the sauce and season with black pepper to taste.
7. Pat the chicken dry. Season with the remaining kosher salt and some black pepper. Heat the remaining 1 tbsp (15 ml) vegetable oil in a heavy pot over medium-high heat. Brown the chicken on all sides, about 4–5 minutes per side, then transfer to a plate.
8. Pour the sauce into the pot and bring it to a simmer. Return the chicken to the pot, skin side up, and add the remaining 1 cup (240 ml) chicken stock. Cover partially and simmer gently for 25–30 minutes, turning once, until the chicken is cooked through and tender.
9. Transfer the chicken to a serving dish. Simmer the sauce uncovered for 5–8 minutes if it needs thickening, then adjust seasoning and spoon it over the chicken.
10. Rinse the rice until the water runs clear. Heat the rice oil in a saucepan over medium heat, add the rice, and toast for 1–2 minutes. Add the water (or stock) and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15–18 minutes, until tender. Fluff with a fork.
11. Toss the cabbage with the lime juice, olive oil, slaw salt, and sugar. Let stand for 5–10 minutes.
12. Serve the chicken and sauce with rice and cabbage slaw. Garnish with cilantro, lime wedges, and optional sliced serrano or jalapeño.