Chiles and Smoke by Brad Prose

Author:Brad Prose
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2023-08-15T00:00:00+00:00

INGREDIENTS

8 bone-in, skin-on chicken thighs, about 4½ ounces (125 g) each

3 tablespoons (45 ml) vegetable oil

1 tablespoon (14 g) kosher salt, plus more as needed

1 tablespoon (7 g) paprika

1 tablespoon (6 g) black pepper

4 Roma tomatoes

2 tomatillos

½ medium white onion, finely diced

2 jalapeño peppers, seeded and finely diced

½ cup (120 g) Arizona Adobo Sauce

¾ cup (175 ml) chicken stock

INSTRUCTIONS

Brush the chicken thighs with 2 tablespoons (28 ml) of oil and season liberally with the salt, paprika, and pepper on all sides.

Preheat the grill for direct cooking at medium heat, 300–350°F (150–180°C). Clean the grill grates and oil them as needed.

Sear the chicken thighs on the grill, skin-side down for 4–5 minutes until a nice char develops. Flip the chicken and repeat on the other side for another 5 minutes. Remove the chicken and set aside.

Grill the whole tomatoes and tomatillos for a few minutes until just bursting. Remove and set aside to cool. Remove the skins of the tomatoes and dice them up along with the tomatillos.

Heat up a 4-quart (3.8 L) Dutch oven directly over the coals. Add the remaining tablespoon (15 ml) of oil to the pot, giving it time to heat up and shimmer. Cook the onion and jalapeño peppers in the hot oil for 2 minutes until they are softened. Add the tomatoes and tomatillos and allow them to cook down for 2 minutes and then add the Arizona Adobo Sauce. Continue cooking while stirring for about 5 minutes to incorporate all of the flavors together.

Transfer the sauce to a blender. Carefully purée until smooth and pour the sauce back into the Dutch oven on the grill. Add the chicken stock and stir to combine. Nestle the chicken thighs in the sauce and place the lid on the Dutch oven. Allow everything to cook for 20–30 minutes until the chicken can be easily shredded.

Remove the chicken from the sauce and discard the skin, bones, or any large pieces of fat. Stir the shredded chicken back into the sauce and cook until it’s warmed through, about 2 minutes. Remove from the heat and season with salt to taste.

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