Chicken in Chile Guajillo Sauce (Pollo en Salsa de Chile Guajillo)

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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Ingredients:

1 whole cut-up chicken in pieces
4 chiles guajillo
1/4 onion
1 large clove garlic
1-2 tomatoes, regular size
2 Tbsp.cider vinegar
4 Tbsp. orange juice
1 tsp. oregano
1 tsp. thyme
salt and pepper to taste

Instructions:

In a small pot of water add the guajillo chiles and bring the pot to a boil. Let the chiles sit for 15 minutes, then remove the stems and seeds and set aside.

In a large heavy saucepan with a little oil, fry the pieces of chicken seasoned with some salt and pepper. Cook the pieces until they are golden brown on all sides, then set the chicken aside and remove the oil, leaving just a little. The chicken will render enough fat to the dish on its own.

In the blender, add the soaked guajillo chiles, onion, garlic and tomatoes. If the chiles are well softened, the sauce will be much smoother. Remember that the longer the chiles soak in water the easier it will be to blend them.

Pour the sauce into the pan and fry it. When frying, add the 2 Tbsp. of vinegar and the 4 Tbsp. of orange juice. If more liquid is needed, add some chicken stock, the season to taste with the spices, salt and pepper. When the sauce starts boiling, add the chicken pieces, and reduce the heat to low. Leave the pan open to reduce the sauce and allow it to reach a nice consistency. Cook until the chicken is heated thoroughly.

This is great served with red or white rice, a lettuce salad and/or refried beans. Dont forget the warm corn tortillas.