Thursday, April 26, 2012

Pollo con Chile Rojo (for canning)

3 Tbsp vegetable oil
1 cup chopped onion (2 medium)
6 cloves garlic, minced
1/4 cup ancho chili powder
2 Tbsp ground cumin
2 Tbsp smoked paprika
2 - 15 oz can tomato sauce
2 cup reduced sodium chicken broth
2 tsp dried Mexican oregano or regular oregano
salt and freshly ground black pepper to taste
24 to 27 skinless, boneless chicken thighs (about 4 1/2 to 5#)

In a large saucepan, heat oil over medium high heat. Add onion and
garlic then cook and stir for 2 minutes. Stir in ancho chili powder,
paprika and cumin then cook and stir for 1 more minute. If necessary
reduce heat to prevent spices from burning.

Add tomato sauce, broth and oregano to saucepan then bring to boiling.
Sprinkle salt and pepper on all sides of chicken thighs and place in
tomato sauce mixture.
Bring mixture back to a gentle boil, stirring often to avoid sticking.
Lower heat, covered and simmer for 20 minutes.

Remove from heat. With a slotted spoon place 3 chicken thighs in the
jar. Ladle sauce over chicken. Remove air bubbles, adding sauce if
necessary to maintain the 1" headspace.

Process pint size jars for 75 minutes or quart size jars for 90 minutes
at 10 lb pressure. Adjust pressure according to your altitude and / or
style of canner.
Makes: 8 to 9 pints

NOTE: Pint jars hold 3 thighs in a pint with sauce depending on size the
weight could vary.

On Reheat: Remove chicken pieces from sauce in jar. Cut chicken into
bite size strips. Place sauce and chicken pieces to a sauce pan and heat.

<I halved this recipe just to try and see if we liked it.  Wonderful.  We ate it over brown rice tonight and stuck the other half in the freezer.  I will dice up for burritos when I get it out.  yum yum>

This is great served with rice or tortillas

This recipe comes from my Yahoo canning and preserving group called FoodPreservationDryingCanningAndMore  I highly recommend this group as it had wonderful files for canning and a wonderful moderator from Canada.

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