How To Make Chicken In Dried Guajillo Salsa

Name: Chicken in Guajillo Salsa Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 Tomatoes; ¼ of an Onion; 1 Corn Tortilla; 2 Cloves of Garlic; ½ tbsp of Oregano; ½ of Cumin; 1 tbsp of Knorr Chicken Flavor Bouillon; 1 Laurel leaf; 4 boneless chicken thighs (or any chicken of your preference); 4 Guajillo chiles; 1 Chile de Arbol; 2 Clavos de olor; Salt; Black Pepper; Olive oil

December 30, 2020 Concepcion Alvarado

Learning how to cook in a Mexican household is like working out a math problem with no clue how you’re doing it and still getting the correct answer. It's similar to being in bootcamp. You have mom in one ear telling you to put tantito de no se que y no se que tanto and then she's frustratingly screaming at you in your other ear porque se te esta quemando el arroz. It’s a constant struggle of following centuries of tradition in a meal. Luckily, we have simplified what would be a “quitate, yo lo hago” (move over, I’ll do it) moment in the kitchen for you. To spice up your lunch/dinner, we have made chicken in guajillo salsa - with a side of Mexican rice. This easy-to-follow recipe will have everyone asking for seconds. Perfect for busy nights, this quick Mexican food recipe will be ready in 30 minutes!

Chicken in Guajillo Salsa Recipe

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Prep Time

5 minutes

Cook Time

30 minutes

Image of Chicken in Guajillo Salsa Recipe

Ingredients

2 Tomatoes
¼ of an Onion
1 Corn Tortilla
2 Cloves of Garlic
½ tbsp of Oregano
½ of Cumin
1 tbsp of Knorr Chicken Flavor Bouillon
1 Laurel leaf
4 boneless chicken thighs (or any chicken of your preference)
4 Guajillo chiles
1 Chile de Arbol
2 Clavos de olor
Salt
Black Pepper
Olive oil

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Directions

Remove the seeds from the chile guajillo and chile de árbol, unveil them. Rinse the chiles with warm water.
In a saucepan with a tbsp of olive oil, toast the chiles for about a minute.

NOTE: Make sure to turn your chiles ever-so-often so you won’t burn them.
Boil the chiles in water for 15-20 minutes or until they are bland and soft.
Meanwhile, peel two cloves of garlic, cut two tomatoes in four and ¼ an onion. Toast these in the same saucepan the chiles were toasted in for about 2 minutes.
Once done, place them in the boiling pot containing the chiles with ½ tbsp of oregano and ½ tbsp of cumin. Boil for 5 minutes.
While you wait, toast the corn tortilla in the same saucepan. Toast just enough without burning it.
When ready, place the chiles and the rest of the ingredients (including the corn tortilla) inside the blender. Add water (you can use the same water you used to boil the chiles) and blend until the density of the salsa is soft.
Now, marinate the boneless chicken thighs with salt and black pepper.
Place them in a saucepan with a tbsp of olive oil and let cook for 10 minutes.

NOTE: Flip them once in a while.
Pour in your Guajillo salsa.If the chilies were not well ground, it is necessary to pass it through a fine strainer.
Let cook for another 5 minutes or until you see it’s ready. Serve in a plate and glaze the chicken with the salsa. Serve with a side of Mexican rice. Enjoy!

Recipe Video

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