Arroz con Guisado de Rojo Diablo Pollo

Mexican Rice with Red Devil Chicken Stew!

     This nice, pretty looking entree is really the devil in disguise!  The devil with a red dress is so very attractive, but flames can burn those who touch!

     Recently, I have been posting many Mexican, Korean and KoMex entrees.  Most of those recipes are mildly spiced, so the average diner does not get burned by chile pepper heat.  My hot chile pepper fans have been bored with these recent recipes, because they are not spicy enough!  I have been bored with the low level of spicy chile pepper heat too.  Personally, I like my own chile pepper food to be as spicy as it gets, so tonight, I turned up the heat!

     When I cook really hot chile pepper food for myself, it is some of the hottest food on the face of this planet.  My personal hot spicy food is much spicier than any Thai food, Indian food, Korean food or Ethiopian food.  Most of the Mexicans that I have worked with in restaurant kitchens will not even attempt to taste the hot spicy food that I cook for myself.  Many of those Mexicans smile and call me crazy!

     I am not satisfied with spicy chile pepper food, unless I am perspiring and turning red from the chile pepper heat!  I do warn my readers, when I post a recipe that is spicy enough to satisfy me.  This Arroz con Guisado de Rojo Diablo Pollo is a spicy hot recipe!

     Note:  This is a very spicy entree that tastes great.  The chile pepper spicy heat of this entree takes a few minutes to really kick in full blast.  The chile colorado sauce gives this entree a very nice robust chile flavor that cannot be achieved by simply stewing.  This recipe makes enough for two servings!  

     

     Chile Colorado:

     Remove the stems and seeds from these dried chile peppers:

     - 1 chile morita

     - 3 chile pulla

     - 1 chile negro

     - 1 medium size chile guajillo

     Crush the dried chile peppers.

     Place the crushed chile peppers into a sauce pot.

     Add 2 cups of water.

     Simmer the chiles over low heat, till they become soft.

     Puree the chiles in the chile broth liquid.  (Use a food processor or blender.)

     Place the thin chile pure into a sauce pot over medium heat.

     Add 3 pinches of cumin.

     Add 2 pinches of coriander.

     Add sea salt and black pepper.

     Add 2 pinches of ground achiote.

     Simmer and reduce the sauce, till it becomes a thin medium thin sauce consistency.

     Set the chile colorado aside.  You should have about 1 cup of this sauce after reducing.

     Guisado de Rojo Diablo Pollo:

     Remove the skin and excess fat from 4 chicken thighs.  Leave the bones attached to the meat.

     Heat a pot over medium heat.

     Add 2 tablespoons of blended olive oil.

     Add 4 chicken thighs.  

     Saute the chicken on both sides, till it becomes lightly browned.

     Add 1 small handful of chopped onion.

     Add 1 tiny handful of chopped celery.

     Add 2 tablespoons of small chopped green bell pepper.

     Add 1 tiny handful of thick sliced carrot.

     Saute till the vegetables just start to become tender.

     Add 1 minced garlic clove.

     Add 8 canned plum tomatoes that are cut into bite size pieces.

     Add 1/2 cup of tomato puree.

     Add the reserved chile colorado sauce.

     Add enough chicken broth, so the stewing sauce almost covers the chicken thighs in the pot.

     Add 1 pinch of Mexican oregano.

     Add 1 pinch of epazote.

     Add sea salt and black pepper.

     Add 1 tablespoon of New Mexico chile powder.

     Add 2 teaspoons of chile pequin powder.

     Add 2 crushed dried whole chile habanero. 

     Reduce the temperature to low heat.

     Gently simmer the stew, till the stewing sauce reduces to a medium tomato sauce consistency and till the chicken thighs become very tender.  (About 40 to 45 minutes)

     Add 1 small squeeze of lime juice to finish the stew.

     The rice can be cooked while the chicken stews.

     Arroz de Achiote:

     Place 3 cups of water in a sauce pot.

     Add 5 to 6 pinches of ground anatto.

     Add 3 pinches of coriander.

     Add sea salt and black pepper.

     Bring the liquid to a boil over high heat.

     Add 1 1/2 cups of long grain white rice.

     As soon as the liquid returns to a boil, reduce the temperature to low heat.

     Cover the pot with a lid.

     The rice will be done cooking in about 20 minutes.

     Arroz con Guisado de Rojo Diablo Pollo:

     Spoon a portion of the rice onto a plate.

     Use a spoon to form the rice into a ring shape around the border of the plate.

     Spoon some of the stewing sauce onto the center of the plate.

     Place 2 chicken thighs on the stewing sauce.

     Spoon a little bit more of the stewing sauce over the chicken.

     Garnish with cilantro leaves. 

     The chile pequin powder and the two chile habaneros are what makes this Arroz con Guisado de Rojo Diablo Pollo entree extra spicy.  The rest of the chiles add a nice range of mild chile pepper flavors.  Anatto flavored rice is nice with chile peppers, tomato and chicken.  This is a good tasting spicy Mexican rice and red devil chicken stew entree!  Aye Chihuahua!  ...  Shawna