Ancho-Chili Braised Chicken with Charred Corn-Free Cauliflower Rice and Pickled Red Onion

Ingredients

• 6 whole bone-in chicken thighs
• 3 whole dried ancho chilies
• 3 whole dried guajillo chilies
• 5 whole roma tomatoes
• 1 whole white onion
• 5 whole garlic cloves
• 1 1/2 cups cup chicken stock
• 1 tsp tsp ground cumin
• 1 tsp tsp dried Mexican oregano
• 2 whole bay leaves
• 3 tbsp tbsp avocado oil
• 4 cups cup cauliflower rice
• 1 whole red onion
• 1/3 cup cup apple cider vinegar
• 1 tsp tsp sugar
• 2 whole limes
• 1/2 cup cup cilantro
• 1 1/2 tsp tsp salt

Instructions

1. 1

   Thinly slice the red onion and submerge in the apple cider vinegar with sugar and a pinch of salt; let pickle at least 30 minutes.

2. 2

   Toast the ancho and guajillo chilies in a dry skillet 30 seconds per side until fragrant, then rehydrate in hot water 20 minutes.

3. 3

   Char the tomatoes, half the onion, and garlic under the broiler until blackened in spots.

4. 4

   Blend the chilies, charred vegetables, cumin, oregano, and 1 tsp salt into a smooth sauce, using soaking liquid as needed.

5. 5

   Sear the chicken thighs in avocado oil in a Dutch oven until deeply browned, 5 minutes per side; remove.

6. 6

   Fry the sauce in the pot over medium-high heat until it darkens and thickens, 8 minutes. Add the chicken stock and bay leaves, return the chicken, and simmer covered over low heat 45 minutes until fork-tender.

7. 7

   Meanwhile, char the cauliflower rice in avocado oil in a hot skillet, undisturbed 3 minutes, then stir-fry until tender with a squeeze of lime and salt.

8. 8

   Serve the chicken and braising sauce over the cauliflower rice, topped with pickled red onion, cilantro, and lime wedges.