Pollo a la Diabla: Mexican Deviled Chicken with Potatoes

Steps

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1. 1
   Cut the chicken breast into small pieces and season thoroughly with garlic salt, salt, and black pepper.
   ▶ ≈0:00
2. 2
   In a small saucepan, combine Roma tomatoes, chile wol, and chile de arol with water, cover, and bring to a boil over high heat.
   ▶ ≈0:20
3. 3
   Once boiling, transfer the tomatoes and chiles to a blender cup.
   ▶ ≈0:29
4. 4
   Add chipotle chile, adobo sauce, onion piece, garlic cloves, chicken bouillon, optional tomato sauce, and half a cup of water to the blender and blend until smooth.
   ▶ ≈0:36
5. 5
   Set the diablo sauce aside.
   ▶ ≈0:52
6. 6
   Heat oil in a pan over medium-high heat until hot, then add chicken pieces in a single layer and sear for about 1-2 minutes per side.
   ▶ ≈0:58
7. 7
   After searing both sides, remove the chicken from the pan (it will finish cooking later). Repeat with remaining chicken pieces.
   ▶ ≈1:18
8. 8
   Add more oil and butter to the pan, add diced potatoes and carrots, season with garlic salt, mix, and cook for 3 minutes.
   ▶ ≈1:34
9. 9
   After 3 minutes, add the diced onion, mix, and cook for another 2 minutes.
   ▶ ≈2:00
10. 10
    Add the diablo sauce (strain if desired) and more water if needed for consistency. Mix, scrape up any browned bits from the pan, and bring to a simmer.
    ▶ ≈2:06
11. 11
    Once simmering, taste the sauce and adjust seasoning with salt if needed.
    ▶ ≈2:28
12. 12
    Return the seared chicken to the pan and mix. Cover, reduce heat to medium, and simmer for 10-15 minutes until potatoes and carrots are tender and chicken is fully cooked.
    ▶ ≈2:34
13. 13
    The pollo a la diabla is now ready to serve.
    ▶ ≈2:48