Sticky Chile Chicken

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

Heat Scale
Submit Recipe


1 Tbsp. vegetable oil
4 skin-on chicken breast halves (2 pounds total)
2 each dried ancho and chipotle chiles, stems and seeds removed
1/2 cup soy sauce
1/2 cup white wine vinegar
2/3 cup sugar
1/4 cup chopped fresh cilantro


1. Heat the oil in a large frying pan over medium-high heat; add the chicken breasts in a single layer, skin side down, and cook until browned on that side, about 5 minutes. Remove with a slotted spoon and set aside. Discard the oil in the pan, leaving any browned bits on the bottom.

2. Add the chiles, soy sauce, vinegar, sugar, and 1-1/2 cups of water to the pan. Bring to a boil over high heat, then reduce the heat and simmer until the mixture has slightly thickened, about 5 minutes.

3. Return the chicken, skin side up, to the pan. Cover and simmer until the chicken is no longer pink in the center, about 15 minutes. Transfer the chicken to a serving dish, cover with foil, and keep warm in a 200F oven. Meanwhile, simmer the sauce until it has reduced and coats the back of a spoon, about 25 minutes longer.

4. Remove the chiles and discard. Spoon the sauce over the chicken and garnish with cilantro.

Recipe by Fiona Lloyd, New Castle, CO.