• 1 whole chicken (about 2 pounds/1 kg), butchered into 8 pieces
  • Sea salt and freshly ground pepper
  • 2 tablespoons Dijon mustard
  • 5¼ cups (about 945 g) chopped tomatoes
  • ½ of a small white onion (50 g), chopped
  • 4 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 whole chipotles in adobo plus 2 tablespoons adobo sauce
  • 3 bay leaves
  • Mexican crema, for garnish

Passo a passo

  1. Season the chicken generously with salt, pepper, and the Dijon mustard. Let sit for 10 minutes.
  2. Cook the tomatoes in a pot over medium-high heat with just enough water to cover them, stirring occasionally, for about 10 minutes.
  3. Preheat your oven’s broiler to its highest setting.
  4. Place the chopped onion on a baking sheet and broil for 10 minutes on your oven’s highest rack, until lightly charred. Add the garlic to the pan and broil for another 5 minutes. Set aside.
  5. Heat the oil and butter in a very large, deep skillet or saucepan over medium-high heat. When the fat starts to smoke, drop the seasoned chicken into the pan and brown it on each side for about 5 minutes.
  6. Meanwhile, in a blender, mix the charred garlic and onion, the cooked tomatoes, and the chipotle chiles and adobe sauce until finely pureed. Pass through a double-fine-mesh strainer for a velvety texture.
  7. Add the chipotle mixture to the skillet along with the bay leaves and mix well with the chicken. Bring to a simmer, cover, and let cook for 10 minutes.
  8. Once the sauce starts to change color and the texture resembles heavy cream, it is ready. Drizzle with Mexican crema.