Chicken Breasts in Ancho Chilli Sauce (Pechuga de Pollo en Salsa de Chile Ancho)

• 1 medium Yellow onion
• 2 tbsp Vegetable oil
• 3 cloves Garlic
• 2 tbsp Ancho chili powder
• 1 tsp Ground cumin
• ¼ tsp Ground cinnamon
• 3 medium Tomato, ripe
• 500 ml Chicken stock
• 4 pieces Chicken breast, boneless
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 8 pieces Corn tortillas

1. Peel and roughly chop the onion and garlic. Roughly chop the tomatoes. Pat the chicken dry and season all over with 1 tsp of the fine sea salt and the black pepper.
2. Heat 1 tbsp of the vegetable oil in a frying pan over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden, then transfer to a plate (it will finish cooking in the sauce).
3. Add the remaining 1 tbsp vegetable oil to the pan and reduce the heat to medium. Cook the onion with a pinch of the remaining salt for 6–8 minutes until softened and lightly golden, then stir in the garlic for 30 seconds until fragrant.
4. Stir in the ancho chili powder, ground cumin and ground cinnamon and cook for 30–60 seconds, stirring, to toast the spices. Add the tomatoes and cook for 4–5 minutes until they start to break down.
5. Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits. Simmer for 8–10 minutes until the tomatoes are very soft and the liquid has taken on a deep red colour.
6. Carefully blend the sauce until completely smooth, then return it to the pan over low heat. Taste and season with the remaining fine sea salt if needed.
7. Nestle the chicken back into the sauce and simmer gently for 10–12 minutes, turning once, until the chicken is cooked through and the sauce lightly coats the back of a spoon. Keep the heat low so the sauce does not catch.
8. Warm the corn tortillas in a dry frying pan for about 30 seconds per side until pliable. Serve the chicken with plenty of sauce and the warm tortillas for scooping.

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