Mexican Feast, Part 4: Red Chile-Braised Chicken with Potatoes and Greens

(adapted from Rick Bayless' Mexican Kitchen)

Finally, the final course! This was really quite different from anything I've made before, so I was a little unsure of how it was going to turn out. Plus, at this point, I'd been cooking for over five hours, so it was getting a little sloppy. Let's just say the walls got their fair share of ancho seasoning.

It turned out pretty dang tasty, and made for good leftovers, too. Kind of sweet and smoky, less spicy than the shrimp. Make sure you have a good-sized pot - my dutch oven did the job, but it was a little tight. Add more water if you feel yours is getting dry - I added a cup, which is included below. This serves four; once again, it involves making a seasoning paste that you then use in the recipe.

1 1/2 tbsp olive oil
1 smallish chicken (3lbs), quartered (I had no idea how to do this - found the linked video useful. I didn't use the carcass.)
1 medium white onion, sliced into strips
1 cup Essential Sweet-and-Spicy Ancho Seasoning Paste:
8 garlic cloves, unpeeled
4 oz dried ancho chiles, stemmed
1 1/2 tsp dried oregano
1/2 tsp ground black pepper
1/8 tsp ground cumin
Scant 1/4 tsp ground cloves
2 2/3 cup chicken broth
1 1/2 tbsp cider vinegar
8 small boiling potatoes (try the red-skin ones), quartered
4 cups sliced collard greens
Salt, about 1 1/4 tsp
1 cup water or more if needed

Start by heating the oil in a 4-6 quart pot over medium-high. Brown the chicken in a single layer (in batches if needed), browning on all sides. Remove the chicken to a plate, add the onion and fry until soft and browned, about 10 minutes. Set aside.

To make the seasoning paste, roast the unpeeled garlic on a skillet over medium, turning from time to time until it starts to blacken in spots. Cool and peel. While the garlic is roasting, toast the chiles as well, pressing into the skillet and flipping. In a small bowl, cover the chiles with hot water and let them rehydrate for about 15-30 minutes. Stir from time to time, then drain.

Combine the oregano, black pepper, cumin, and cloves in a blender along with the chiles, garlic, and 2/3 cup of the broth. Blend to a smooth puree. Press through a mesh strainer into a bowl.

Bring your original pot to medium-high and when it's hot, add the ancho chile seasoning. Cook, stirring until it gets thicker and darker, about 5 minutes. Then stir in the remaining 2 cups broth and the vinegar. Simmer for about 15 minutes.

Add the chicken legs and thighs and the potatoes to the sauce. Partially cover and simmer over medium-low for about 15 minutes, then stir in the greens and add the chicken breasts. Add your cup of water if it's dry. Partially cover and simmer until the chicken is cooked, about 20 minutes. Use a slotted spoon to remove the chicken onto a serving plate, then bring the sauce and veggies to a boil over medium and reduce, if necessary, for about 5 minutes. Season with salt.

Pour the sauce and veggies over and around the chicken, then do the same with the onion. Serve with rice (probably sacrilege, but hey, we liked it).