Braised Chile Chicken

• 1/4 cup olive oil
• 1/2 cup yellow cornmeal
• 1 teaspoon ancho chile powder
• 1/2 teaspoon chipotle chile powder
• 2 teaspoons salt, plus more to taste
• 1 chicken (4 to 5 lbs.), cut into 6 pieces, wings and back discarded; or 2 bone-in breast halves, plus 2 bone-in thighs and 2 bone-in drumsticks
• 1 can (14 1/2 oz.) diced peeled tomatoes
• 1/2 cup chicken stock
• 1 can (4 oz.) whole green chiles, cut into strips
• 1 fresh jalapeno chile, minced
• 1 canned chipotle chile in adobo sauce, minced
• Freshly ground black pepper
• 1/2 cup chopped cilantro

1. Heat olive oil over medium-high heat in a pot just large enough to accommodate chicken in a single layer. Meanwhile, in a shallow bowl, whisk together cornmeal, chile powders, and salt. Dredge chicken in cornmeal mixture, turning to coat.
2. Add half the chicken pieces to pot and cook, turning once, until well browned on all sides and skin is very crisp, about 8 minutes; remove and set aside. Brown remaining chicken the same way.
3. Add tomatoes, chicken stock, canned chiles, half the jalapeno, and the chipotle chile to pot. Reduce heat to a gentle simmer and arrange chicken pieces, skin side up, on top of sauce, being careful not to let sauce completely cover crisp skin. Simmer, uncovered, until chicken is cooked through, about 40 minutes. Remove chicken from sauce and transfer to a platter. Season with salt and pepper and add remaining jalapeno to taste. Spoon sauce around chicken and garnish with cilantro.
4. Note: Nutritional analysis is per serving.

olive oil, yellow cornmeal, chile powder, chile powder, salt, chicken, tomatoes, chicken stock, green chiles, fresh jalapeufo chile, chipotle chile, freshly ground black pepper, cilantro

Taken from www.myrecipes.com/recipe/braised-chile-chicken (may not work)