In every family, there are certain recipes that hold a special place in our hearts. These cherished dishes have been passed down from generation to generation, carrying with them the memories and love of those who came before us. Today, I am excited to share with you one such recipe: Pollo Pasilla-Poblano. This delectable Mexican dish has been lovingly passed down by the matriarch of our family, Louise.
Louise, a remarkable woman with a passion for cooking, was the heart and soul of our family gatherings. Her kitchen was always filled with the aromatic scents of spices and the sizzle of ingredients coming together to create mouthwatering dishes. Among her repertoire, Pollo Pasilla-Poblano held a special place. This flavorful chicken dish showcases the rich flavors of pasilla and poblano peppers, creating a symphony of taste and tradition.
Pasilla peppers are known for their earthy and slightly sweet taste, while poblano peppers offer a mild heat with a hint of smokiness. When combined, these two peppers create a harmonious balance that elevates the dish to a whole new level.
This Pollo Pasilla-Poblano recipe is a true crowd-pleaser, perfect for gatherings or simply indulging in a delicious homemade meal. The combination of succulent chicken, smoky peppers, and aromatic spices will transport your taste buds straight to the heart of Mexico. Serve your delectable Pollo Pasilla-Poblano alongside our flavorful Mexican white rice recipe for a complete and satisfying meal. The light and fluffy texture of the rice with sweet corn will complement the rich and smoky flavors of the chicken dish perfectly.
Don’t be surprised if the enticing aroma of this dish attracts family and friends to your kitchen. The flavors are so irresistible, and they will be amazed at your culinary skills. So, gather your loved ones, and let the Pollo Pasilla-Poblano become a centerpiece of your next Mexican-inspired feast. Enjoy!
Pollo Pasilla-Poblano (Chicken with Pasilla Sauce)
- 12 large dried pasilla chilies yield 500 grams pasilla puree
- 2 cups chicken broth
- 6 lbs. bone in/skin on chicken thighs
- 1 lbs. whole chicken wings
- 4 Tbsp. all-purpose flour seasoned with salt and pepper
- 4 Tbsp. salted butter
- 4 Tbsp. peanut oil
- 2 garlic cloves minced
- 9 large fresh poblano peppers peeled, seeded, and sliced into lengthwise strips (yield 560 grams)
- 3 small white or yellow onion sliced into 1/4in. half rounds
- 12 roma tomatoes peeled, seeded, and diced (yield 923 grams)
- 2/3 cup pitted pimento stuffed olives chopped fine (161 grams)
- 1 cup raisins 227 grams
- 1 1/2 lbs. baby yukon gold potatoes sliced in half and patted dry
- Core, seed and devein pasilla peppers. Lightly toast the peppers on a hot griddle until fragrant. Soak dried chilies in boiling water (barely covering with water) until soft, about 30 minutes. Drain and reserve 1 cup of the steeping liquid. Puree in blender slowing adding some of the reserved liquid until a smooth paste forms, approximately a ½ cup. Strain and set aside.
- Pat chicken dry. Season with a total of 2 Tbsp. kosher salt and 1 Tbsp. freshly ground black pepper. Dust with flour and set aside. Melt 2 T. butter with 2 T. peanut oil in heavy large dutch oven over high heat.
- Add chicken to pan, cooking in batches, and brown on all sides. Remove chicken and set aside. Note: chicken should not be fully cooked at this point as it will braise in the oven.
- Add 2 more tablespoons of butter to the pan. Add potatoes into the same pan that was used to brown the chicken. Season with 1/2 tsp. salt and sauté until browned on one side, 5 minutes. Remove and set aside.
- Add onions into pan and sauté until translucent. Over high heat, add tomatoes and cook for 5 minutes until they start to break down and release juices. Add two cloves of minced garlic. Add poblano strips and stir until tender. Stir in the pasilla paste, chopped olives, raisins and chicken broth. Season with salt and pepper. Simmer until sauce thickens.
- Preheat oven to 325. Add potatoes and chicken to dutch oven. Cover partially and bake until chicken is tender, 35-40 minutes, adding more broth if necessary (sauce should be thick). Serve immediately.