Barbacoa de Pollo (Chicken with Chile Sauce)

Steps

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1. 1
   Toast the dried chiles in a pot over heat until fragrant, then add water and let them soak until softened.
   ▶ ≈0:25
2. 2
   Grind the softened chiles together with cumin, black pepper, and salt into a smooth paste.
   ▶ ≈1:59
3. 3
   Prepare vegetables: peel and chop carrots, slice yellow peppers into rounds with seeds intact, halve the onion and slice it, cut potatoes into medium chunks.
   ▶ ≈1:17
4. 4
   Cut chicken pieces including drumsticks, thighs, and feet to ensure even cooking.
   ▶ ≈2:27
5. 5
   Coat the chicken pieces thoroughly with the ground chile sauce and let rest briefly to absorb flavor.
   ▶ ≈2:44
6. 6
   Add the potatoes, carrots, onion, yellow peppers, and olives to the chicken. Season with salt and add a small amount of water.
   ▶ ≈3:26
7. 7
   Cover the pot and simmer over heat until the chicken is completely cooked through.
   ▶ ≈4:16
8. 8
   While the chicken cooks, prepare the pickled topping: slice habanero peppers into rings and thinly slice onion.
   ▶ ≈4:29
9. 9
   Combine the sliced habaneros and onion in a bowl, add oregano, salt, apple cider vinegar, and a splash of water. Mix well and let stand while the chicken finishes cooking.
   ▶ ≈4:53
10. 10
    Once the chicken is fully cooked, serve on a plate. Accompany with rice and the pickled chile topping for serving.
    ▶ ≈5:37