Roasted Chicken with Poblano Peppers and Potatoes

Steps

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1. 1
   Heat oil in a cazuela (clay pot) and add the washed chicken pieces, selecting legs, thighs, and wings. Begin browning the chicken on all sides.
   ▶ ≈0:08
2. 2
   Place the poblano peppers, jalapeños, serrano peppers, garlic cloves, and tomatoes on the grill to char and roast until blackened.
   ▶ ≈0:22
3. 3
   Once roasted, remove the poblano and jalapeño peppers. Peel off the charred skin, cut some into strips, and blend the remaining peppers into a sauce along with the tomatoes and garlic.
   ▶ ≈0:43
4. 4
   Flip the chicken and continue browning the other side.
   ▶ ≈1:06
5. 5
   Sauté the onion until golden brown, then pour in the blended chile and tomato sauce and mix well.
   ▶ ≈1:16
6. 6
   Pour the sauce over the chicken and add the roasted poblano pepper strips. Allow the chicken to simmer in the sauce so the flavors infuse completely.
   ▶ ≈1:38
7. 7
   Once the chicken is fully cooked, remove it from the pot. Serve alongside rice, potatoes, and the roasted pepper strips.
   ▶ ≈2:00