Ingredients

For the sauce:

• 3 dried ancho chiles, stems and seeds removed

• 3 dried guajillo chiles, stems and seeds removed

• 2 dried pasilla chiles, stems and seeds removed

• 4 medium ripe Roma tomatoes

• 4 garlic cloves, unpeeled

• ½ medium white onion

• 1 tsp whole cumin seeds

• 1 tsp Mexican oregano

• 1 tsp smoked paprika

• 2 Tbsp vegetable oil or avocado oil

• 2 cups chicken stock

• 1 Tbsp piloncillo (Mexican brown sugar) or brown sugar

• 1 ½ tsp sea salt (adjust to taste)

For the chicken & vegetables:

• 8 bone-in, skin-on chicken thighs (or legs)

• 2 medium zucchini, thickly sliced

• 2 medium carrots, thick sticks

• 1 red bell pepper, thick strips

• 1 yellow bell pepper, thick strips

• 1 medium red onion, wedges

• 2 Tbsp olive oil

• 1 tsp sea salt

• ½ tsp black pepper

Garnish & serving:

• Fresh cilantro, chopped

• Lime wedges

• Warm corn tortillas or Mexican rice

Cooking Instructions

1. Prepare the chiles & base

1. Preheat the Platinum Jumbo Skillet over medium heat.

2. Toast the dried chiles lightly (about 30–40 seconds per side) until fragrant—do not burn. Remove and set aside.

3. In the same skillet, roast tomatoes, garlic (in peel), and onion until charred. Remove garlic skins.

2. Make the sauce

1. Place chiles in a bowl with hot water; soak 15 minutes until softened.

2. Transfer softened chiles, roasted tomatoes, onion, garlic, cumin seeds, oregano, paprika, and 1 cup chicken stock into a blender. Blend until smooth.

3. Heat oil in the skillet, then pour in the chile sauce. Simmer 10 minutes, stirring often. Add the rest of the chicken stock, piloncillo, and salt.

3. Sear the chicken

1. Pat chicken dry, season with salt and pepper.

2. In the skillet (push sauce aside or use a separate portion first), sear chicken skin-side down until golden brown.

3. Nestle chicken pieces into the sauce.

4. Steam-roast with the dome cover

1. Arrange zucchini, carrots, bell peppers, and onion wedges around and over the chicken.

2. Drizzle with olive oil, sprinkle with salt & pepper.

3. Cover with the Platinum Dome Cover and cook over medium-low heat for 35–40 minutes, or until chicken is tender and vegetables are steam-roasted but not mushy.

5. Serve

• Spoon the rich chile sauce over chicken and vegetables.

• Garnish with cilantro and a squeeze of lime.

• Serve with warm corn tortillas or fluffy Mexican rice to soak up the sauce.