Spiced Chicken with Chocolate Pasilla Sauce (Marcela Valladolid) |
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Prep Time: 30 Minutes Cook Time: 80 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Ingredients:
one 5-pound whole chicken, cut into 8 pieces |
1 teaspoon chili powder |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon dried, crumbled mexican oregano |
1/4 teaspoon ground cinnamon |
1/2 teaspoon salt, plus more for seasoning |
1/4 teaspoon freshly ground black pepper, plus more for seasoning |
1/4 cup olive oil |
2 1/2 cups chopped white onion (from 1 large or 2 small onions) |
2 cloves garlic, roughly chopped |
one 8-ounce can tomato sauce |
1 1/2 cups chicken broth (homemade or store-bought low sodium) |
5 pasilla chiles, soaked in warm water for 15 minutes and drained |
one 3.2-ounce disk mexican chocolate, roughly chopped |
toasted sesame seeds, for garnish |
Directions:
1. Preheat the oven to 375 degrees F.
2. Rinse the chicken and pat dry. In a medium bowl, mix the chili powder, garlic powder, onion powder, oregano, cinnamon, salt and pepper. Stir to combine.
3. Set a cooling or baking rack into a baking sheet. Place the chicken pieces on the rack and drizzle with 2 tablespoons olive oil. Rub the spice mixture all over. Rub some of the mixture in between the skin and the breast meat. Transfer to the oven and roast until a thermometer inserted into the thickest part of the breast registers 160 degrees F and the juices run clear when pierced with a fork, 50 minutes to 1 hour. Remove the chicken from the oven and cover with some aluminum foil. Let rest for 15 minutes.
4. Meanwhile, preheat the remaining 2 tablespoons olive oil in a heavy medium saucepan over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the tomato sauce and chicken broth and cook over medium-high heat until the flavors incorporate, about 8 minutes. Season with salt and pepper. Cool slightly. Transfer the mixture to a blender with the soaked pasilla chiles and puree until smooth. Return to the same saucepan and add the chopped chocolate, stirring over medium heat until fully melted, about 3 minutes. Season with salt and black pepper. Transfer the chicken to a serving platter. Top with the chocolate pasilla sauce. Sprinkle with toasted sesame seeds and serve.
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