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Sauteed Red Snapper with Orange Chile Ancho Sauce

This recipe is an easy way of trying to cook with chiles. Chile ancho is a dried poblano pepper, and has a wonderful smoky, yet slightly spicy flavor. It also adds a lot of color to this dish. Tita makes this dish for dinner parties, where it is always a hit!

Ingredients:
2 skinless, boneless chicken breasts cut into 4 pieces
2 skinless chicken thighs
2 skinless chicken legs
1 medium onion, halved and cut into thin strips
3 garlic cloves, finely minced
2-4 dried ancho chiles, without the seeds or veins (watch demo)
chicken broth powder, salt, and pepper
1/3 cup olive or vegetable oil
2/3 cup apple cider vinegar

Rinse the chicken pieces, pat dry, and season well with salt, pepper, and/or powdered chicken broth.
Place a large pot on the stovetop (enameled cast iron is best), and add the onion and garlic.
Using a pair of kitchen scissors (or even your hands), cut up the ancho chiles into pieces. Add the chiles to the pot.
Place the chicken pieces on top of the onion, garlic, and chiles, and pour in the vinegar and oil (you can mix the two liquids together and then pour in also).
Cover the pot and turn the heat on to medium- low. Cook slowly for about 45 minutes, basting the chicken with the cooking liquid every now and again. Basting will keep the chicken moist, as well as add the beautiful color of the chiles to the chicken.
If you need to moisten the chicken, add a bit more water.
Serve with either rice or potatoes, and a nice green salad.

Serves 6 as a main course.