{"id":4318,"date":"2023-02-09T13:07:24","date_gmt":"2023-02-09T13:07:24","guid":{"rendered":"http:\/\/isticharati.ma\/?p=4318"},"modified":"2023-02-09T13:07:24","modified_gmt":"2023-02-09T13:07:24","slug":"mexican-chilate-de-pollo","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=4318","title":{"rendered":"Mexican Chilate de pollo"},"content":{"rendered":"

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Ingredients:<\/h2>\n
15 guajillo peppers<\/div>\n
2 chile de arbol<\/div>\n
4 chile pequin<\/div>\n
5 tomatoes<\/div>\n
3 tomatillo<\/div>\n
Epazote (1 Tbs)<\/div>\n
Mexican oregano (1 Tbs)<\/div>\n
Peppercorn (1\/2 Tbs)<\/div>\n
Cumin seed (1\/2 Tbs)<\/div>\n
Garlic<\/div>\n
Onion<\/div>\n
3 Bay leaf<\/div>\n
Salt and pepper<\/div>\n
Chicken (6 legs and 3 thighs)<\/div>\n
4 cups chicken stock or broth<\/div>\n
Cilantro<\/div>\n
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TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

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Directions:<\/h2>\n
Combine the epazote, oregano, cumin seeds, peppercorns to a molcajete and crush. It will be slightly coarse; set aside.<\/div>\n
Add the guajillos, chile de arbol, tomatoes and tomatillos to a large pot. Cover with water and bring to a rapid boil. Reduce heat to simmer and cook for 10 to 15 minutes. Drain the liquid and transfer to the blender. Blend on high until smooth. I use my Nutra ninja and it\u2019s perfect Set that aside.<\/div>\n
Season the chicken with salt and pepper. Heat olive oil I used my cast iron skillet to medium heat. Add the chicken pieces and brown for 5 minutes per side.<\/div>\n
In a large pot put browned chicken add the onions and garlic to the pot of chicken. Cook for 3 minutes. Add the bay leaves, chicken stock\/broth and cilantro. Bring to a boil, reduce to simmer. Strain the chile sauce into the pot of chicken using a wire mesh strainer. Add the crushed spices. Cover and continue cooking at a simmer for 45 minutes to an hour. Garnish with crumbled cheese and cilantro Serve with a side of rice and warm fresh tortillas.<\/div>\n<\/div>\n
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\"\u2b50\ufe0f\"<\/span>You can take out the chili de arbol and the pequin if this is too spicy\"\u2b50\ufe0f\"<\/span><\/div>\n<\/div>\n<\/div>\n
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Enjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 15 guajillo peppers 2 chile de arbol 4 chile pequin 5 tomatoes 3 tomatillo Epazote (1 Tbs) Mexican oregano (1 Tbs) Peppercorn (1\/2 Tbs) Cumin seed (1\/2 Tbs) Garlic Onion 3 Bay leaf Salt and pepper Chicken (6 legs and 3 thighs) 4 cups chicken stock or broth Cilantro TURN TO THE NEXT PAGE […]<\/p>\n","protected":false},"author":1,"featured_media":4320,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t