Updated: Apr 27, 2020
I have received a number of requests for a spicy chicken dish. I came up with recipe a few years back and it delivers a kick, enjoy.
1 3 to 4lb chicken cut up
4 tomatoes, diced and seeded
3 onions, diced
1 cup of chicken stock
6 chilies of choice, diced and seeded, I used Ancho
4 to 6 cloves of Garlic
1/4 cup of olive oil
2 table spoons of red wine vinegar
6 pepper corns
4 whole cloves
1 teaspoon salt
1/4 teaspoon cumin seeds
Heat chicken stock in a sauce pan until it boils, removed from heat and add the chilies and let them steep for 30 minutes.
After 30 minutes pour into a blender or food processor and puree until smooth. Next add the cloves, cinnamon, peppercorns, salt, cumin seeds, garlic, 2 of the onions, vinegar, tomatoes, and puree until a smooth paste.
In the same sauce, pan heat one table spoon of the olive oil and then add the sauce and stir until the sauce is nice and thick. Remove heat.
In a large skillet heat the remaining olive oil and then add chicken and brown on each side about 15 minutes. Mean while preheat oven to 375 degrees.
Place brown chicken in a deep casserole and pour the sauce over it, cover, and bake for about 35 to 40 minutes until chicken is done. Uncover and garnish the remaining onion, and serve. I serve this with a bowl of buttery saffron rice.