Recipe: Chicken in Red Chile Sauce (Mexican)

CHICKEN IN RED CHILE SAUCE

6 to 8 chicken leg and thigh quarters
salt
1/4 cup vegetable oil or lard
1 medium white onion, cut in thin strips
6 cloves garlic, peeled and cut in half lengthwise
8 to 10 dried cascabel chiles, toasted in a dry skillet over medium heat, seeded, and torn into small pieces
pinch of ground cumin
1/4 cup masa harina (or 3 tablespoons all-purpose flour)
2 quarts chicken broth or water
1 tablespoon mild vinegar (pineapple, apple cider or rice)
1 or 2 sprigs fresh epazote (or 1 tablespoon mexican oregano and 2 bay leaves)
cilantro, lime and tortillas on the side

Rinse chicken pieces, pat dry, and season with salt.

Preheat heavy skillet, add oil, and brown chicken pieces well on all sides. Remove from pan and set aside.

In same pan, add onion and garlic, and saute until color begins to develop.

Add chile pieces and cumin, then masa harina or flour, stirring well. Cook for about 1 minute; add 1 cup cool broth or water. Add vinegar and remove from heat. Stir well to incorporate masa harina.

In cooking pot, casserole or Dutch oven, heat remainder of broth to boiling. Add chicken pierces, onion, garlic, chile mixture and epazote. Bring to a boil, and then reduce heat and simmer 35 to 40 minutes until chicken is fork-tender.

Serve a piece of the chicken and a generous amount of sauce with white rice, tortillas, and if you like, chopped cilantro and lime.

Servings: 6
Adapted from source: Culinary Mexico by Daniel Hoyer