Pollo Colorado
6 portions
45mA simple chicken braise with a flavorful kick. Traditionally, Chile Colorado would be a beef stew, flavored with dried red chiles. Here we swap in chicken and replace the dried chiles with canned chipotles and roasted red peppers to save a few steps. The result is almost as low-effort as it is delicious.
What you will need
1 Yellow Onion
4 cloves Garlic
1/2 bunch Cilantro
16 oz. roasted Red peppers
4 oz. canned Chipotles
2 lb. Chicken Thighs
2 Tbsp Chicken Better Than Bouillon
1 tsp Ground Black Pepper
1 Tbsp Ground Cumin
Olive Oil
(Nutritional facts 211 calories, 13.24 g fat, 12.67 g carbohydrates, 10.83 g protein, 44 mg cholesterol, 940 mg sodium)How to cook
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Remove the stem tip and slice in half through the stem to root axis. Slice from the top, perpendicular to the sliced stem face without cutting through the root end. Slice again from the top perpendicular to the previous slice to dice.
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Cut away the tough, stem tip of the garlic cloves and remove and discard the peel.
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Rinse the cilantro thoroughly. Remove the lower half of the stem. Dry the cilantro on paper towels.
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Place the garlic cloves in a blender or small food processor.
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Add the cilantro. Pulse to chop.
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Add the onion. Chop to a paste, stopping to scrape down the sides and lid.
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Add the roasted peppers. Make sure to first drain them and discard any packing liquid.
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Toss in the chipotles. A full can will be very spicy. If you're sensitive to heat, just use a single chili. Blend to a fine puree.
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Heat some oil on medium heat in a heavy skillet. When the oil is hot, add the chicken, skin-side down. Cook without disturbing until the skin is crisp and golden brown, then flip and cook for 3-5 minutes on the opposite side.
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Move the chicken thighs to the edge of the pan to make some room. Stir in the bouillon.
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Add the black pepper.
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Add the cumin. Stir the spices into the bouillon and toast briefly.
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Stir in some water, just enough to submerge the chicken thighs about half way. Scrape the bottom of the pan to release the toasted spices.
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Pour in the chipotle puree.
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Bring the skillet to a gentle simmer and hold there for about 20-30 minutes or until you're ready to eat. It's tough to overcook this dish, as the chicken will only get more tender, and the sauce will sink deeper into the chicken.
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