Ingredients
- 2 El Guapo® Whole Pasilla Ancho Chili Pods (Chile Pasilla Ancho), stemmed and seeded
- 4 El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded
- 1 El Guapo® Whole Chipotle Chili Pepper Pods (Chile Chipotle Entero), stemmed and seeded
- 1/2 cup El Guapo® Hulled Pumpkin Seed (Pepita de Calabaza Sin Cascara)
- 1/4 cup El Guapo® Whole Sesame Seed (Ajonjolí Entero)
- 1 piece El Guapo® Whole Cinnamon (Canela Entera)
- 2 teaspoons El Guapo® Whole Cumin (Comino Entero)
- 4 El Guapo® Whole Allspice (Pimienta Dulce Entera)
- 2 El Guapo® Whole Cloves (Clavo Entero)
- 2 tablespoons vegetable oil
- 4 bone-in, skin-on chicken thighs
- 4 chicken legs
- 3 teaspoons kosher salt, divided
- 1 1/2 teaspoons El Guapo® Ground Black Pepper (Pimienta Negra Molida), divided
- 1/2 cup white onion, chopped
- 4 medium cloves garlic, sliced
- 2 medium plum tomates, cored and chopped
- 2 cups chicken stock
- 2 tablespoons fresh lime juice
KEY PRODUCTS
INSTRUCTIONS
- 1 Wipe chili pods with damp paper towel to remove any dust. Place in large bowl. Add enough hot water to cover. Cover bowl. Let stand 15 minutes. Drain chili pods. Transfer to blender container.
- 2 Toast pepitas in small skillet on medium-high heat until fragrant, stirring constantly, about 3 minutes. Remove from skillet. Add Sesame Seeds, Cinnamon Stick, Cumin Seed, Allspice, and Cloves; toast until fragrant, about 1 minute, stirring constantly. Remove from skillet.
- 3 Heat oil in Dutch oven or large deep saucepot on medium-high heat until shimmering. Season chicken on both sides with 2 teaspoons of the salt and 1 teaspoon of the Black Pepper. Working in batches, as needed, sear chicken in Dutch oven on both sides until golden brown. Remove and set aside.
- 4 Reduce heat to medium. Add onion, garlic, tomato, and toasted seeds and spices to Dutch oven. Cook and stir until softened, about 5 minutes. Carefully add to blender container with chili pods. Add chicken stock, lime juice, and remaining 1 teaspoon salt and 1/2 teaspoon Black Pepper. Cover. Blend on high speed until completely smooth.
- 5 Pour sauce into Dutch oven. Bring to boil. Add chicken. Reduce heat to medium-low. Cover and simmer 1 to 1 1/2 hours until chicken is cooked through. Serve with hot cooked rice.
