Mexican cuisine · Meat & Kebab

Pollo en Salsa de Ciruela Pasa

Chicken thighs in a dark prune-chipotle sauce with slow-melted onions and orange juice.

Ingredients · for 4 servings

• 1 kg chicken thighs
• 250 g pitted prunes
• 2 chipotle chiles in adobo
• 3 white onions
• 4 cloves garlic
• 1 organic orange
• 500 ml chicken or vegetable broth
• 1 cinnamon stick
• 2 bay leaves
• 3 tbsp oil
• Salt, pepper

Instructions

1. Pat the chicken thighs dry, season generously with salt and pepper, and fry in oil in a wide pot over high heat for 8 min. until golden brown all over, then remove.
2. Cut the onions into thin strips and melt them in the frying fat over medium heat for 12-15 min., stirring occasionally, until golden; add the chopped garlic in the last 2 min.
3. Blend half the prunes with the chipotles, the orange juice, and 200 ml broth until smooth.
4. Add the purée to the onions, simmer for 3 min., then pour in the remaining broth and add the thinly peeled orange zest, the cinnamon stick, and the bay leaves.
5. Add the chicken and the remaining whole prunes, cover, and braise over low heat for 25-30 min. until the meat is tender; then remove the lid and simmer uncovered for 8 min. until the sauce is dark and syrupy.
6. Remove the cinnamon stick, bay leaves, and orange zest, season with salt and pepper, and serve with white rice or mashed potatoes.