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Some Like It Hot by Mark Vogel


    • 2 whole chicken legs (thighs attached), skin on for flavor, off to reduce fat.
    • 3 tablespoons olive oil.
    • 2 medium onions, chopped.
    • 6 poblano chiles, roasted, skins and seeds removed.
    • 2 jalapeno peppers, chopped.
    • 1 large tomato, chopped.
    • 4 garlic cloves, chopped.
    • 1/4 cup cilantro, chopped
    • 1 pint chicken stock or canned chicken broth.
    • Half batch of habanero sauce*
    • Juice of one lemon
    • 1  teaspoon ground achiote seeds. (Grind the seeds and then sift through a sieve to remove large particles).
    • 1 teaspoon salt.
    • 1 teaspoon cumin.
    • 1 teaspoon paprika.
    • 1/2 teaspoon coriander powder.
    • 1/4 teaspoon black pepper.


Sauté chicken in oil for about 5 minutes on each side or until browned. 

Remove the chicken and sauté the onions and jalapenos until just soft.

Add the chicken and all of the remaining ingredients except the poblanos and half the cilantro.

Bring to a boil and then simmer, partially covered for 20 minutes or until the meat reaches 170 degrees.

Turn the chicken halfway through and add the roasted poblanos (to prevent them from being overcooked).

Add the remainder of the cilantro at the very end and extra salt if needed. Once again, serve with warm tortillas.

    1 cup water
    1/3 cup of red wine vinegar
    1-3 fresh or dried habanero peppers, depending on how hot you like it.
    1 large red bell pepper
    1 tablespoon paprika
    1 teaspoon cumin
    1 teaspoon salt

Chop up the bell and habanero peppers, (or grind the habaneros if using dried). 

Bring all of the ingredients to a boil, and then simmer for 8-10 minutes. 

Finally, puree the mixture in a blender. 


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