Pollo en Salsa Morita

Tender pieces of chicken bathed in a rich and smoky morita chile sauce, with a touch of sesame.

Ingredients

• 500 grams Chicken breast
• 6 pieces Dried morita chiles
• 2 pieces Garlic clove
• 1 piece Roma tomato (saladette tomato)
• ½ piece White onion
• 1 cup Homemade chicken broth
• 1 tablespoons Neutral vegetable oil
• Salt, to taste
• 1 tablespoon Toasted sesame seeds

Directions

1. Hydrate morita chiles: Remove the stem and seeds from the dried morita chiles. Cover with hot water and soak for 15-20 minutes until softened.
2. Roast vegetables: Lightly toast the garlic and the quartered onion on a griddle. Roast the Roma tomato until the skin is blistered.
3. Blend sauce: Drain the hydrated chiles. Blend with garlic, onion, tomato, and 1 cup of homemade chicken broth until a homogeneous mixture is obtained.
4. Strain sauce: Pass the sauce through a fine-mesh sieve for a smooth texture. Set aside.
5. Sear chicken: Cut 500g of chicken breast into pieces. Heat 2 tbsp of vegetable oil in a pot. Sear the chicken on all sides until golden brown.
6. Cook in sauce: Pour the strained sauce over the chicken. Season with salt to taste. Cook over low heat, covered, for 15-20 minutes, until the chicken is tender and the sauce has reduced.
7. Serve: Sprinkle with toasted sesame seeds. Serve hot.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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