Chicken Guajillo
Chicken Guajillo is a bold and savory Mexican-inspired dish that combines tender, juicy chicken thighs with a velvety, smoky chili sauce bursting with flavor. Dried guajillo and ancho chilies are the stars of this recipe, lending their earthy, slightly sweet heat to a sauce crafted with tomatoes, garlic, onions, and a hint of cumin and oregano. The chilies are toasted, soaked, and blended into a rich, aromatic base that simmers with seared chicken for a perfectly balanced, slightly tangy finish enhanced by a squeeze of fresh lime. This dish is ideal for pairing with warm tortillas, fluffy rice, or hearty beans, offering a comforting, spice-packed meal that's both authentic and easy to make. Perfect for weeknight dinners or a special Mexican-themed feast, Chicken Guajillo is your gateway to a flavorful culinary adventure.
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Recipe Information
Ingredients
- 6 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 1.5 pounds boneless, skinless chicken thighs
- 4 pieces garlic cloves
- 0.5 pieces white onion
- 2 pieces ripe tomato
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 teaspoon sugar
- 1 piece lime
- 2 tablespoons fresh cilantro (optional for garnish)
Instructions
Remove the stems and seeds from the guajillo and ancho chilies.
Heat a dry skillet over medium heat and lightly toast the chilies for about 30 seconds on each side until aromatic. Be careful not to burn them.
Place the toasted chilies in a bowl and cover with hot water. Let them soak for 15 minutes to soften.
While the chilies are soaking, season the chicken thighs with salt and pepper on both sides.
In a heavy-bottomed skillet or pot, heat 1 tablespoon of vegetable oil over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until browned, then remove from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of vegetable oil. Add the garlic cloves, chopped white onion, and tomatoes (cut into quarters). Cook for 5-6 minutes until the vegetables are softened and slightly charred.
Remove the chilies from the soaking water (reserving 1 cup of the soaking liquid). Add the chilies, cooked vegetables, cumin, oregano, salt, pepper, and sugar to a blender. Blend until smooth, adding the reserved soaking liquid as needed to achieve a pourable sauce consistency.
Return the skillet or pot to medium heat. Pour the chili sauce into the pan and let it cook for 5 minutes, stirring occasionally.
Add the chicken broth to the sauce and stir well. Return the seared chicken thighs to the pan, ensuring they are submerged in the sauce.
Cover and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasonings if necessary. Squeeze fresh lime juice over the dish just before serving.
Garnish with chopped fresh cilantro if desired. Serve hot with rice, tortillas, or beans.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1005 mg | 21% | |
*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.
