Pollo en Salsa de Chile Ancho y Naranja

Ingredients & Substitutes

Instructions

1. 1

   Begin by removing the stems and seeds from 4 pieces of dried ancho chiles, then place them in a heatproof bowl and cover with 2 cups of boiling water, letting them rehydrate for 20 minutes until softened.

2. 2

   While the chiles rehydrate, finely chop 0.5 medium white onion and mince 3 garlic cloves, setting them aside for later.

3. 3

   Once the chiles are soft, transfer them to a blender along with the rehydrated chiles, 0.5 medium white onion, 3 garlic cloves, the zest and juice of 2 medium navel oranges, 2 cups of chicken broth, 1 teaspoon of ground cumin, 0.5 teaspoon of dried Mexican oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, blending until completely smooth.

4. 4

   Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium-high heat, then season 1.5 pounds of boneless, skinless chicken thighs with an additional pinch of salt and pepper before searing them for 3-4 minutes per side until nicely browned.

5. 5

   Pour the blended ancho-orange sauce over the seared chicken thighs in the pan, bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is tender and cooked through.

6. 6

   Uncover the pan, stir the sauce, and let it gently simmer for another 5-7 minutes to allow the sauce to thicken slightly.

7. 7

   Garnish the Pollo en Salsa de Chile Ancho y Naranja with 0.25 cup of freshly chopped cilantro before serving immediately.