Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve with rice and beans, cornbread, or flour tortillas. The leftovers make good tacos. Prep and Cook Time: 1 hour.

Mickey Strang, McKinleyville, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Leo Gong; Styling: Karen Shinto

Recipe Summary

total:
1 hr
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

644 calories; calories from fat 63%; protein 45g; fat 45g; saturated fat 11g; carbohydrates 14g; fiber 1.9g; sodium 1225mg; cholesterol 173mg.
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