Pollo a la Diabla (Mexican Deviled Chicken)

Steps

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1. 1
   Cut chicken into small pieces and season generously with garlic salt, salt, and black pepper. Set aside.
   ▶ ≈0:33
2. 2
   In a small saucepan, add Roma tomatoes, guajillo chiles, and chile de árbol. Cover with water, bring to a boil over high heat.
   ▶ ≈0:54
3. 3
   Transfer the boiled tomatoes and chiles to a blender cup.
   ▶ ≈1:09
4. 4
   Add chipotle chiles in adobo sauce, a piece of onion, garlic cloves, chicken bouillon, and optional tomato sauce to the blender. Add half a cup of water and blend until smooth.
   ▶ ≈1:16
5. 5
   Heat oil in a large pan over medium-high heat. Working in batches to avoid crowding, sear chicken pieces in a single layer for 1–2 minutes per side until lightly browned (chicken will still be partially raw). Remove and set aside.
   ▶ ≈1:44
6. 6
   In the same pan, add a bit more oil and butter. Add diced potatoes and carrot halves, season lightly with garlic salt, and cook for 3 minutes.
   ▶ ≈2:35
7. 7
   Add the remaining onion, stir, and cook for another 2 minutes.
   ▶ ≈2:58
8. 8
   Pour in the prepared chili sauce (strain if desired). Add a bit of water to the blender cup and pour that in as well. Mix, scraping up any browned bits from the pan bottom, and bring to a simmer.
   ▶ ≈3:11
9. 9
   Taste the sauce and adjust seasoning as needed.
   ▶ ≈3:30
10. 10
    Return the seared chicken to the pan and stir to combine. Cover the pan, reduce heat to medium, and simmer for 10–15 minutes until potatoes and carrots are tender and chicken is fully cooked through.
    ▶ ≈3:37
11. 11
    Check that potatoes and chicken are fully cooked. Serve with white rice and tortillas.
    ▶ ≈3:57