Chicken with Red Chile Sauce and Sausage

Ingredients

• 3 dried ancho chiles
• 6 dried guajillo chiles
• 3 Roma tomatoes
• 2 cloves garlic
• 1/4 onion, chopped
• 1 1/2 cups chicken broth
• 1/4 cup corn oil, divided
• salt to taste
• 6 skinless chicken legs, separated into thighs and drumsticks,
• 1/2 pound chorizo sausage, casings removed and crumbled

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pull the stems from the dried ancho and guajillo chiles, shake out the seeds, then toast them in a dry skillet over medium heat about 30 seconds per side until fragrant. Transfer to a bowl, cover with boiling water and soak 20 minutes.

2. Meanwhile, cook the Roma tomatoes, garlic cloves and chopped onion in a dry skillet over medium-high heat 8 to 10 minutes, turning until blistered and softened. Peel the garlic.

3. Drain the chiles and put them in a blender with the roasted tomatoes, onion, garlic and about half the chicken broth. Blend until completely smooth.

4. Heat half the corn oil in a large heavy pot over medium heat. Pour in the blended sauce and simmer 10 minutes, stirring often, then season with salt to taste.

5. Season the chicken thighs and drumsticks with salt. Heat the remaining corn oil in a large skillet over medium-high heat and brown the chicken in batches, 4 to 5 minutes per side. Set aside.

6. In the same skillet over medium heat, cook the crumbled chorizo 5 to 7 minutes, breaking it up, until no longer pink and it reaches 160°F (71°C) in the thickest part.

7. Add the browned chicken and any juices to the simmering sauce with the remaining chicken broth. Cover and simmer over low heat 45 to 50 minutes, until the chicken is tender and reaches 165°F (74°C) in the thickest part.

8. Stir the cooked chorizo into the sauce and simmer uncovered 10 minutes more to blend the flavors. Serve hot.