Preparation

• Heat a large cast-iron skillet, without any oil, on high heat. When the pan is very hot (about 3 to 4 minutes; a drop of water will sizzle away instantly), put in the garlic, onion, and tomatoes. Stirring every few minutes, cook the onion and garlic until they brown on all sides and become fragrant, about 10 minutes. (The garlic may be removed earlier.) Move the tomatoes around with tongs until they blacken and most of the skin is blistered. Remove and reserve the vegetables.
• Reduce the heat to medium and add the butter or oil to a new skillet that’s just large enough to hold the chicken. Season the chicken with salt and pepper and cook in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken. Drain the fat from the pan.
• 将皮肤从西红柿上拉出，去除核心和茎，然后将西红柿切成一半；轻轻挤出种子。将大蒜，洋葱，西红柿和辣椒辣椒酱放入搅拌机，然后将泥放入光滑的酱汁中，约2分钟（您应该有大约1-1/4杯酱汁。覆盖底部），然后将鸡块也加回锅中。将鸡肉在酱汁中轻轻煮熟，覆盖，直到煮熟25至30分钟。将鸡肉转移到宽汤板上。用盐调味调味，然后将其倒在鸡肉上。将香菜，墨西哥胡椒，石灰楔子和酸奶油穿过桌子上的单独的小碗，供客人撒在鸡上。