1 tablespoon extra virgin olive oil1 large chickens, about 3 ½ to 4 pounds, cut into 8 pieces1 large yellow onion, minced1/4 cup cider vinegar2 teaspoons ground ancho chile powder1 teaspoon ground cumin2 teaspoons dried oregano1 teaspoon dried thyme½ teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground allspice6 cloves garlic, minced3 cups tomatoes, peeled, seeded and chopped, fresh or cannedKosher salt and freshly ground black pepper
Heat the oil in a large frying pan over medium heat. Add the chicken in a single layer and cook, turning halfway through, until light golden, 10 to 12 minutes. Do not overcrowd the pan. If needed, brown the chicken in two batches. Remove the chicken and drain all but 1 tablespoon oil. Add the onions and cook until soft, 7 minutes. Add the vinegar and simmer until it has reduced by half, about 2 minutes.
In the meantime, in a blender, puree the ancho chile powder, oregano, thyme, cinnamon, cloves, allspice, garlic and tomatoes until smooth. Add to the pan and simmer 5 minutes. Reduce the heat to low, add the chicken, cover and simmer until the chicken can be easily skewered with a fork, 35 to 40 minutes. Remove the chicken from the pan and set aside covered loosely with foil. Increase the heat and simmer l the sauce until it has thickened, about 5 minutes. Season with salt and pepper.
To serve, place the chicken on a platter and spoon the sauce over the top.
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