A few words... I’ve only been to Oaxaca once, but it was amazing. The one outstanding memory is everything smelling like chiles...lol. There was a dish that’s popular in homes all over Oaxaca. It’s called pollo Enchipotlado and this is my version.
Major Key: If you love heat I like to add some paprika to the seasoning. In particular smoked and sweet work well with it.
One 2 lb. chicken, broken down into 8 pieces
4 tablespoons Dijon mustard
2 lb Roma tomatoes, rough chopped (about 5 cups)
1/4 cup fine chopped vidalia onion
4 garlic cloves, peeled
3 whole canned chipotles in adobo, plus 2 tablespoons adobo sauce
1 tablespoon olive oil
1 tablespoon unsalted butter
3 bay leaves
Mexican cream, for drizzling
Warm tortillas, optional
1. Season the chicken generously with Tastic spice, then rub with the mustard. Set in the refrigerator and marinate for 30 minutes.
2. In a medium pot, add the tomatoes and enough cold water to cover them. Bring to a boil over medium-high heat and cook, stirring occasionally, until the tomatoes have softened and the liquid has reduced slightly, 10-15 minutes. Remove from heat and drain the tomatoes, discarding any remaining cooking liquid. Transfer the tomatoes to a blender and set aside.
3. Heat a large skillet with a tablespoon of oil. Working in batches, sear chicken on both sides (about 4 minutes each side). Set aside.
4. Preheat a broiler to its highest setting. Meanwhile, spread the onion on a small baking sheet (line with parchment for easy clean up). Broil, stirring occasionally, until lightly charred all over, 6-10 minutes. Add the garlic and broil 3-7 minutes more, then transfer to the blender with the tomatoes. Add the chipotles and adobo, and blend until very smooth. Place a fine mesh strainer over a large bowl and use a small ladle or a silicone spatula to press the mixture through it.
5. In a large deep skillet or wide pot, heat the oil and butter over medium-high heat. Add the reserved sauce to the skillet along with the bay leaves and nestle in the chicken. Now stir well to submerge chicken. Bring to a boil, then lower the heat to maintain a strong simmer, until the chicken is tender and cooked through and the sauce has thickened, 15-20 minutes. Drizzle with Mexican crema and serve with tortillas or your favorite rice.
*Tastic spice is available HERE
Do me a favor? If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are. I repost my favorite ones 😊
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