- 1/4 cup olive oil
- 1/2 cup yellow cornmeal
- 1 teaspoon ancho chile powder
- 1/2 teaspoon chipotle chile powder
- 2 teaspoons salt, plus more to taste
- 1 chicken (4 to 5 lbs.), cut into 6 pieces, wings and back discarded; or 2 bone-in breast halves, plus 2 bone-in thighs and 2 bone-in drumsticks
- 1 can (14 1/2 oz.) diced peeled tomatoes
- 1/2 cup chicken stock
- 1 can (4 oz.) whole green chiles, cut into strips
- 1 fresh jalapeño chile, minced
- 1 canned chipotle chile in adobo sauce, minced
- Freshly ground black pepper
- 1/2 cup chopped cilantro
- calories 644
- caloriesfromfat 63 %
- protein 45 g
- fat 45 g
- satfat 11 g
- carbohydrate 14 g
- fiber 1.9 g
- sodium 1225 mg
- cholesterol 173 mg
How to Make It
Heat olive oil over medium-high heat in a pot just large enough to accommodate chicken in a single layer. Meanwhile, in a shallow bowl, whisk together cornmeal, chile powders, and salt. Dredge chicken in cornmeal mixture, turning to coat.
Add half the chicken pieces to pot and cook, turning once, until well browned on all sides and skin is very crisp, about 8 minutes; remove and set aside. Brown remaining chicken the same way.
Add tomatoes, chicken stock, canned chiles, half the jalapeño, and the chipotle chile to pot. Reduce heat to a gentle simmer and arrange chicken pieces, skin side up, on top of sauce, being careful not to let sauce completely cover crisp skin. Simmer, uncovered, until chicken is cooked through, about 40 minutes. Remove chicken from sauce and transfer to a platter. Season with salt and pepper and add remaining jalapeño to taste. Spoon sauce around chicken and garnish with cilantro.
Note: Nutritional analysis is per serving.