Pollo Ranchero Con Rajas y Chilito Rojo (Ranch-Style Chicken with Poblano Strips and Red Chile Sauce)

Steps

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1. 1
   Heat oil in a pot, add 2 kg of chicken, sprinkle with a bit of salt, and sear until browned on both sides.
   ▶ ≈0:07
2. 2
   On the side, roast the tomatoes, jalapeños, serranos, onion chunk, and poblano peppers until charred.
   ▶ ≈0:29
3. 3
   In a mortar, grind the garlic with salt, then add oregano, allspice, cumin, and black pepper, pounding into a paste and mixing in a little water.
   ▶ ≈0:56
4. 4
   Place the roasted poblano peppers in a bag to steam briefly, making the skins easier to peel.
   ▶ ≈1:26
5. 5
   Remove the roasted tomatoes and other vegetables and set aside.
   ▶ ≈1:33
6. 6
   Once the chicken is browned, flip and sear the other side.
   ▶ ≈1:40
7. 7
   Rub the ground spice paste evenly over all the chicken pieces so every piece is coated.
   ▶ ≈1:48
8. 8
   Peel and deseed the softened poblano peppers, then slice them into strips (rajas).
   ▶ ≈2:01
9. 9
   Blend the roasted tomatoes and peppers (stems removed) with a bit of salt and water into a sauce.
   ▶ ≈2:15
10. 10
    Before adding the sauce to the chicken, skim off the excess fat the chicken released so the dish isn't too greasy.
    ▶ ≈2:39
11. 11
    Pour the blended sauce over the chicken and add a bit more water to adjust the consistency.
    ▶ ≈3:03
12. 12
    Add the sliced poblano strips (rajas) and let the chicken simmer until fully cooked and flavorful.
    ▶ ≈3:19
13. 13
    Before serving, sprinkle a little cilantro on top, let it sit briefly, then remove from heat.
    ▶ ≈3:38
14. 14
    Serve the chicken alongside white rice and enjoy this flavorful, spicy Mexican-style stewed chicken while hot.
    ▶ ≈3:52