- 1 Medium Chicken, whole or cut into pieces
- Salt and Pepper to taste
- 2 Tablespoons Olive Oil
- 1 Onion, chopped
- 2 Garlic Cloves, minced
- 4 Chiles de Arbol, minced, or to taste (if you don’t want it too )
- 1/2 Cup White Wine
- 1/2 Cup Pulp
- 1 Cup Chicken Broth
- 1 Tablespoon Chipotle Chile Adobo Sauce
- 2 Tablespoons Brown Sugar
Preheat oven to 400 degrees Fahrenheit.
Salt and pepper the. Arrange it in an adequately sized oven-safe dish and set aside.
In a heavy-bottomed pan set over medium heat, add the olive oil, onion, garlic, andde arbol. Simmer and stir frequently for a few minutes until the onion is translucent.
Reduce heat to low and add the wine. Simmer about 5 minutes, stirring occasionally. Add the tamarind pulp,broth, adobo sauce, and brown sugar, stirring to combine. Simmer another 15 minutes to reduce the sauce.
Pour the sauce over the salted and peppered.
Roast at 400 degrees for 45-55 minutes. Remove and let stand 5-10 minutes.
Serve with rice, warm tortillas, and your favorite, as desired. The peanut adds a nice dimension to this dish.
Posted by Lindsay