Chicken Guajillo. (audience applauds)
This is a great chili to use,
and it's a really simple dish.
Basically, you just throw everything in the pan.
Half a cup of water.
I've got some white onion.
I'm using some fire roasted tomatoes
because they have a lot more flavor.
They have that smoky flavor,
yeah. Yeah,
because that's another thing that's very common
in Mexican cuisine is you wanna char-
Char. your vegetables.
Char.
And so, you get that really beautiful flavor.
You just take all of your-
Especially with the dried chilies, right?
Plays off of it so beautiful.
Yeah, and you can actually toast these as well.
To me, it's easier just to kinda throw 'em in.
Throw 'em in there.
get some heat on. Exactly.
I've got some beautiful Mexican oregano,
which is a little bit different than Italian,
but use what you got. Bigger flavor.
Yeah, lots of salt 'cause we've got a lotta chicken
and a lot of veg here.
Just throw that in.
And then I'm gonna nestle my chicken in here,
and you can use whatever part of the chicken you want.
But what I like to do, when I'm making this dish,
is I use a skin-on, bone in
because that's sort of your insurance policy
that you're not gonna over-cook it.
It's gonna stay really tender and juicy.
And I'm just gonna throw this in here.
(cutting board thuds in sink)
Beautiful! That's it.
You just cover it. It's so easy!
(audience applauds) Yeah.
So easy.
And I actually had a recipe on your site
that's actually even easier,
which is the rotisserie chicken version.
Oh, he just sped that up for you by a lot.
(laughs) Well, we were talking about--
That's very clever of you, show off.
But I wanna talk a little bit
about how to shop for chilies 'cause I think
that's another part. Yeah, that's a great tip
for people 'cause that's really something we don't discuss,
mainstream conversation for home cooks in the U.S., right.
And I think most grocery stores carry guajillo chilies.
Usually, like the most common types you're gonna see
are ancho, guajillo, sometimes Basilla, Chile de árbol.
Those are very, very spicy.
But what you wanna look for is you wanna look
for a chili that's really soft.
To me, these are like dried fruit.
They're like raisins or apricots.
They should be soft.
They should be fruity. And supple.
Yeah, and they should have a really nice chili smell.
If you find a chili like this
that is a little crunchy and crumbly, it's old.
It's been sitting around for a long time.
Yeah, I mean in a pinch, if you can't find anything else,
obviously use that, but it's gonna be better
if you find something that's really, really soft.
More supple. Yeah, exactly.
(audience applauds)
I know you completed, right, a book.
Yeah.
Look at how vibrant that color is.
Now do you have a guide to chilis in the book as well?
I do, I do. Oh awesome.
Yeah, so the most common types are used in Mexico,
but then also the common types that you can find in the U.S.
So this cooks for about 30, 40 minutes.
Gotcha. Depending on the size
of your chicken and this is what it looks like.
Gorgeous.
And your chicken is gonna be perfectly cooked.
The skin will start to come off,
and you can see these chilies are really, really soft now
and that's what you want.
And so, we're just gonna pull these out.
You kinda brought 'em back to life,
you know what I mean? Exactly.
And they're gonna be even better now, right?
Yes, yes, and all those flavors have mingled,
the tomato, the spices, the onions.
They're all just in there.
And then you take this and you dump it in the blender
And you puree it,
and that's what you've got down here waiting for ya.
Right, right, I always start off on low.
So this is actually still pretty warm.
Make sure that you put a- Oh, yeah,
he's still screaming hot actually.
Yeah, so put a towel over the top, so you don't-
JIC, just in case. Exactly.
Okay, I always start off slow,
(blender hums)
and then just gradually increase the speed
until everything is smooth.
That's a great tip.
(blender hums)
Perfect.
Yeah, and so the consistency you want
is like a barbecue sauce or a marinara
because we wanna coat the chicken.
Look at that! Beautiful.
Oh my God. (audience applauds)
So good. (Rachael groans)
And the other great thing about this recipe
is if you overcooked your chicken
or your chicken is dry,
if you have a rotisserie chicken.
Oh, sauce fixes all that.
Exactly, it's gonna soak it all up.
It's gonna be super delicious.
So these beans are actually my dad's recipe.
He makes the best. Oh, that's so sweet.
Did you cook a lot with your dad in the kitchen?
Yes, yes. Oh, that's beautiful.
Yeah, I mean, they're very, very Porky.
So you gotta love pork to like his beans,
but I mean, who doesn't? Yes!
My husband's actually favorite four letter word is pork.
I mean, I love your husband.
I wanna meet him. (Rachael and Rick laugh)
He'd love you too if you bring him some mezcal.
Done, I'll be here next week.
Oh, it's gorgeous.
Okay, and then I'm gonna put a little bit...
(audience applauds) And a little pico?
A little pico on there.
He's a got a little pico de gallo.
He's got some cilantro, the white onions, the cotija.
Cotija. Woo!
And a squeeze of lime.
And lime! (audience applauds)
Beautiful! (air whooshes)
(wind chime music)