Instructions

1. Gather the ingredients.
2. Turn your broiler to high so that it can preheat. Heat 1 tablespoon of the oil or lard in a large pan over high heat. Brown the chicken pieces on each side.
3. Cover chicken with chicken broth and water. Bring to a boil. While the chicken is heating, slice the top off of each tomato and place them, cut-sides down, on a cookie sheet along with the onions. Drizzle the other 2 tablespoons of oil over them. Place the cookie sheet under the broiler and leave it until the tomato skins become very wrinkled and shriveled.
4. While the tomatoes and onions are broiling, bring the chicken broth to a strong simmer and add the chile powder or paste, garlic, oregano, cumin, and cocoa powder.
5. When the tomatoes are ready, remove from broiler and let cool for about one minute. While the tomatoes cool, turn the chicken pieces in the pot. Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce in the pot. Separate the onions and stir into the sauce. Let the sauce reduce, boiling gently and uncovered, while the chicken finishes cooking.
6. Cook until the chicken reaches 170 F/ 77 C inside. If the liquid cooks off too fast, add about a half cup of water and continue cooking, repeating if necessary.
7. Serve your pollo rojo with corn tortillas and white rice or Mexican rice, if you like. Be sure to refrigerate any leftovers for future use, as they are delicious.