▶ Tap a timecode to jump to roughly that moment in the video.
1
Cut the 2 kg chicken into various sized pieces. Prepare all ingredients: half an onion, 6 garlic cloves, 5 guajillo chiles, 3 arbol chiles, and fresh mushrooms.
2
In a pot with water, add the chicken pieces, onion, garlic, and a pinch of salt. Bring to a boil and cook until the chicken is fully cooked through.
3
While the chicken cooks, dice the mushrooms, mince the garlic, and chop the guajillo and arbol chiles after removing their seeds.
4
Heat oil in a heavy pot or skillet, sauté the minced garlic until fragrant, then add the chopped chiles and cook until well browned.
5
Transfer the cooked chiles and garlic to a mortar and grind them together, adding some of the chicken cooking broth to create a smooth sauce.
6
In the same pot, quickly sauté the fresh mushrooms until lightly browned.
7
Pour the ground chile sauce into the pot with the mushrooms, add some chicken broth to reach desired consistency, and bring to a simmer.
8
Add the cooked chicken to the chile-mushroom sauce, allowing it to absorb the flavors fully. Simmer until well combined and heated through.
9
Serve the chicken with sauce in bowls alongside white rice and warm corn tortillas.
PrimedTableBETA
