Pollo en Chile Guajillo

Before I had cable TV, I used to love watching "Daisy cooks" on public television.  Of course I needed the cookbook.  Everything she made always sounded so good.  This recipe is originally made with pork.  I made it on Sat. and it was awful!  We didn't even eat it.  We threw it out and went to Mac and Don's.  Why an I blogging about it?????  I thought the sauce was rich, delicious and had a unique flavor.  I think it would be good with chicken.  So, I'm giving you the updated version.  I found the guajillo chiles in the Latino section at Cub.  The sauce is rich and there is plenty of it.  Serve it over rice.  another idea would be to cook the pork in the crock pot and then mix it together with the sauce.  You'll have to cook the sauce separate.  I think it would burn in the crock pot.

Pollo en Chile Guajillo

3 lbs boneless skinless chicken

low salt chicken broth

1 bay leaf

10 Guajillo chiles

2 Tbls olive oil

1 Spanish onion, peeled and cut into 3 pieces

3 plum tomatoes

1/4 cup canola oil

2 Tbls flour

1. Cut the chicken into 2 inch pieces and place in a dutch oven.  Cover by 2 inches with chicken broth. Add bay leaf.  Cover and simmer until cooked through.

2.  Meanwhile, remove the stems from the chilies and tap out the seeds. Heat the olive oil in a skillet over medium heat.  Add the chilies and toast them.  Until they crisp up a bit.  Be careful not to burn them.  Remove the chilies and place in a bowl.  cover with water to rehydrate.

3.  While the chilies are soaking, add the onions and tomatoes to the skillet.  Cook until they are blackened on all sides.

4.  After the chicken is cooked, remove 2 cups of the liquid.  Place the liquid in a blender, add the chilies, onions and tomatoes.  Puree until smooth.  Remove another 2 cups of liquid and reserve.  Remove the chicken from the dutch oven.  Wipe out the pan.  Add the oil and heat over medium-low heat.  Whisk in the flour and cook, stirring for 3-4 minutes.  Pour the chili sauce into the pot slowly.  As it comes to a boil, it will thicken.  Stir well to prevent the sauce from sticking and scorching as it thickens.  

5.  Add the chicken back to the pan and heat through.

6.  Serve over rice.