Pollo al Albañil (Bricklayer-Style Chicken)

Steps

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1. 1
   Heat oil in a pot, add the chicken pieces, sprinkle a little salt, and sear one side until golden before flipping to brown the other side.
   ▶ ≈0:41
2. 2
   While the chicken browns, chop the onion, then chop the garlic.
   ▶ ≈0:57
3. 3
   Cut the tomatoes into quarters (halve the smaller ones), then chop the jitomate tomatoes similarly.
   ▶ ≈1:33
4. 4
   Remove the seeds and veins from the jalapeños to reduce heat, then slice them into strips.
   ▶ ≈1:52
5. 5
   Once the chicken is browned, remove it and set aside; sauté the onion in the remaining oil until slightly caramelized.
   ▶ ≈2:06
6. 6
   Add the chopped garlic and stir briefly, being careful not to burn it.
   ▶ ≈2:26
7. 7
   Add the chopped tomatoes, jitomate, and jalapeño strips, sprinkle a little salt, and cook until everything softens and releases its juices.
   ▶ ≈2:33
8. 8
   Stir in the bay leaves, cumin, black pepper, and oregano.
   ▶ ≈2:53
9. 9
   Add the whole can of chipotle chiles, adjusting the amount to taste for spiciness.
   ▶ ≈3:10
10. 10
    Return the browned chicken along with its released juices to the pot, add a splash of water and a bit of salt, and stir well.
    ▶ ≈3:23
11. 11
    Cover and simmer until the chicken is fully cooked through and well flavored.
    ▶ ≈3:45
12. 12
    Serve the finished dish plated alongside rice and warm tortillas.
    ▶ ≈3:55