Chicken Aguascalientes
Dive into the rich and vibrant flavors of Chicken Aguascalientes, a traditional Mexican dish that combines tender, bone-in chicken thighs with a bold, smoky chile-tomato sauce. This comforting recipe features guajillo and ancho chiles, which are blended with Roma tomatoes, garlic, and warm spices like cumin, oregano, and a hint of cinnamon for a deeply flavorful sauce. The chicken is seared to golden perfection before simmering gently in the sauce, allowing it to absorb every layer of flavor. Finished with fresh cilantro and a bright squeeze of lime, this dish is perfect served with fluffy rice or warm tortillas. With just 20 minutes of prep time and an incredible payoff of complex yet balanced flavors, Chicken Aguascalientes is a must-try for lovers of Mexican cuisine.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 4 pieces Roma tomatoes
- 4 pieces Dried guajillo chiles
- 2 pieces Dried ancho chiles
- 1 medium White onion
- 4 pieces Garlic cloves
- 2 cups Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 0.25 teaspoons Ground cinnamon
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro
- 4 pieces Lime wedges (for serving)
Instructions
Begin by soaking the guajillo and ancho chiles in a bowl of hot water for 10 minutes to soften. Remove the stems and seeds, then set the softened chiles aside.
In a blender, combine the softened chiles, Roma tomatoes, half of the white onion (quartered), garlic cloves, cumin, oregano, cinnamon, and 1 cup of chicken broth. Blend until smooth and set the sauce aside.
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Finely dice the remaining half of the onion and sauté it in the same skillet for 2-3 minutes until softened.
Pour the blended chile-tomato sauce into the skillet and bring it to a simmer. Add the remaining 1 cup of chicken broth and stir well.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Add the bay leaves to the skillet.
Lower the heat to medium-low, cover the skillet, and let the chicken simmer for 30-35 minutes, or until fully cooked and tender. Stir occasionally to ensure the chicken is coated in the sauce.
Taste the sauce and adjust the seasoning with additional salt if needed.
Remove the bay leaves before serving. Garnish with freshly chopped cilantro.
Serve the Chicken Aguascalientes hot with lime wedges on the side. Pair with rice or warm tortillas for a complete meal.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.2 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
