Pollo a la Plaza

Ingredients

• 1.4 kg (3 lb)bone-in chicken pieces
• 6dried guajillo chiles — stemmed and seeded
• 3 clovesgarlic
• 1 tspMexican oregano
• 6potatoes — cut into thick rounds
• 4carrots — cut into thick rounds
• 1/2 headgreen cabbage — shredded and dressed with vinegar
• 1/2 cuplard — for frying the chicken and vegetables
• 3 tbspwhite vinegar
• 1 cupqueso cotija — crumbled
• 1 tspfine salt

Method

1. Start by preparing the guajillo chiles. Remove the stems and seeds from 6 dried guajillo chiles. Heat a skillet over medium heat and toast the chiles for about 30 seconds on each side until they become fragrant and slightly darkened. Transfer them to a bowl and cover with hot water to rehydrate for about 10 minutes.
2. Once the chiles are softened, drain them and add to a blender along with 3 cloves of garlic and 1 teaspoon of Mexican oregano. Blend until smooth, adding a little water if necessary to achieve a thick marinade consistency. Rub this marinade thoroughly into 1.4 kg (3 lb) of bone-in chicken pieces, ensuring each piece is well coated. Let the chicken marinate while you prepare the vegetables.
3. Peel and slice 6 potatoes and 4 carrots into rounds about 1/4-inch thick. Heat 1/2 cup of lard in a large skillet over medium-high heat. Once the lard is hot and shimmering, add the potato and carrot rounds in batches. Fry them until they are golden brown on both sides, then remove them with a slotted spoon and keep warm on a plate lined with paper towels.
4. In the same skillet, with the remaining lard, place the marinated chicken pieces skin-side down. Fry them over medium heat, turning occasionally, until the skin is crisp and the meat is cooked through, about 20-25 minutes. The chicken should have a deep, rich color from the marinade and the juices should run clear when pierced.
5. While the chicken is cooking, cut 1/2 head of green cabbage into thin shreds. Place the shredded cabbage in a bowl and toss with 3 tablespoons of white vinegar and 1 teaspoon of fine salt. This will add a fresh, tangy contrast to the dish.
6. Once the chicken is done, dip the fried potato and carrot rounds back into the remaining chile marinade, allowing them to take on a vibrant color and additional flavor. Briefly return them to the skillet to warm through, if needed.
7. To serve, arrange the chicken pieces on a large platter. Surround them with the chile-tinted potatoes and carrots. Scatter the vinegared cabbage over the top and finish with a generous sprinkling of 1 cup crumbled queso cotija. This dish is best enjoyed with your hands, inviting everyone to gather around and savor the flavors of Michoacán.