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1
Put the mulato chiles in a medium bowl and cover with the hot water; cover them with an inverted small plate to keep them submerged.
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2
Let the chiles soak until softened, about 30 minutes.
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3
Drain the chiles, reserving 1/2 cup of the soaking liquid.
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4
Stem, seed and coarsely chop the chiles.
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5
Heat a large nonstick skillet.
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6
Season the chicken with salt and pepper and add the pieces to the skillet, skin side down.
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7
Cover partially and cook over moderately high heat until well browned on both sides, about 15 minutes.
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8
Transfer the chicken to a plate.
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9
Pour off all but 1 tablespoon of fat from the skillet and reserve for cooking the rice (optional).
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10
Add the scallions, garlic, onion and chorizo to the remaining fat in the skillet and cook, stirring, until softened, about 4 minutes.
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11
Add the chopped chiles, wine, tomato, oregano and the reserved 1/2 cup of chile soaking liquid and simmer for 1 minute.
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12
Arrange the chicken in the skillet, skin side up.
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13
Tuck the chayote in between the pieces of chicken.
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14
Cover and cook over low heat until the chayote is tender and the chicken is cooked through, about 30 minutes.
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15
Transfer the chicken and chayote to plates.
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16
Boil the sauce over high heat until reduced, about 4 minutes.
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17
Season with salt and pepper.
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18
Spoon the sauce around the chicken and serve with Achiote Rice.