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Cook Time

1 h 15 min

Description

This chicken in ancho chile sauce is a comforting and flavorful dish, perfect for a family meal. The combination of tender chicken with the ancho chile sauce, tomato and spices creates an authentic culinary experience. I have been preparing it for years and it is always a success. The recipe is simple, although it requires a little time for the flavors to develop. Ideal for cool autumn or winter days, this dish is an excellent option to enjoy homemade cuisine. In addition, you can adjust the level of spiciness to your liking. Give it a try!

Ingredients (12 ingredients)

Preparation (6 steps)

Chicken and vegetables in the Thermomix

Thermomix® Setting

40 min/212°F/Giro a la izquierda/Velocidad cuchara 100 Reverse

Place 6 pieces of chicken, 2 pieces of small chopped potato, 2 pieces of chopped carrot and salt to taste in the Thermomix bowl. Add water to cover the ingredients. Cook for 40 min/100°C/Reverse blade direction/Spoon speed.

2400

Soak the ancho chiles

While the chicken is cooking, soak 8 ancho chiles in a pot with 2 cups of hot water. Let them soften and hydrate for about 15 minutes. Then reserve.

Roast garlic, onion and tomato

In a pan or griddle, roast 2 cloves of garlic, 1 piece of onion and 2 pieces of tomato. Let them roast evenly for 10 minutes. It is very likely that the skin of the tomatoes will stick to the pan or griddle, therefore, to prevent damage, place a sheet of aluminum foil.

Prepare the ancho chile sauce

Thermomix® Setting

3 min/Velocidad 10

Pour the softened ancho chiles (without the water), the garlic, the onion and the roasted tomatoes in the Thermomix bowl. Add a pinch of cumin. Grind for 3 min/Speed 10 until a slightly thick sauce is obtained.

180

Brown the chicken and vegetables

Heat 2 tablespoons of oil in a pan. Add the pieces of chicken and the previously cooked vegetables so that they brown a little, move constantly so that they do not stick or burn.

Cook the chicken in sauce

Thermomix® Setting

10 min/212°F/Giro a la izquierda/Velocidad cuchara 100 Reverse

When the chicken is golden brown, empty the ancho chile sauce for the meat, first passing through a strainer. Then, add 1 jar of chicken broth, season with salt to taste and cook for 10 min/100°C/Reverse blade direction/Spoon speed.

600