Manchamanteles de Pollo

Instructions

1. Toast the ancho and mulato chillies on a dry comal for 30 seconds per side. Remove stems and seeds. Soak in hot water for 20 minutes. Drain, reserving the soaking liquid.
2. Char the tomatoes, onion and garlic on the dry comal until blackened. Blend the chillies with the charred vegetables, cinnamon and a little soaking liquid until smooth.
3. Heat oil in a large heavy pot. Fry the blended sauce, stirring, for 8 minutes until darkened and fragrant. It should smell deeply complex.
4. Pour in the chicken stock. Season generously with salt. Bring to a simmer and add the chicken pieces.
5. Cook for 30 minutes, then add the pineapple chunks and sliced plantain. Simmer for another 20 minutes until the chicken is cooked through and tender.
6. The sauce should be thick, complex and with the characteristic sweet-savoury-spicy balance of manchamanteles. Adjust seasoning.
7. Serve with white rice and warm tortillas. The name "manchamanteles" (tablecloth stainer) comes from the vivid red sauce — cover your table accordingly.

Related Recipes

• Tamales de Pollo en Salsa Roja
• Caldo de Siete Mares