Barbacoa is a way of cooking meat that originated in the Caribbean. Fun fact, it is actually the term from which the word barbecue is derived. This recipe for Chicken Barbacoa features a spicy tomato sauce in which the chicken is cooked after searing to soak up the rich and savory flavors. Seasoned with cumin, bay leaf, thyme, cloves, and oregano, the barbacoa sauce is full of zesty flavors. The combination of ancho and guajillo chile peppers brings a subtle heat to this dish. Serve with rice or steamed vegetables.
- 4 tomatoes (saladette)
- 3 Ancho chilies (seeded and deveined)
- 2 guajillo chilies (seeded and deveined)
- vegetable oil
- 8 chicken pieces
- 1/4 onion
- 1 clove
- 2 allspice (grains)
- 1 bay leaf
- 1 cup chicken broth
- apple vinegar
- In a saucepan, cook the tomatoes and chilies.
- Meanwhile, heat oil in the pressure cooker. Add the chicken and sear. Season with salt.
- Once the chilies have softened, place in a blender and add onion, garlic, a pinch of thyme, a pinch of cumin, the clove, a pinch of oregano, allspice, bay leaf, and salt to taste. Puree until smooth.
- Pour the sauce on the chicken. Add the chicken broth and a drizzle of vinegar.
- Close the lid and cook for 30 minutes.