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Authentic Mexican Food Recipes

Chicken in Guajillo Sauce

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Chicken in Guajillo Sauce wows with flavor. Incredibly delicious and perfect for weeknights. Serve with rice or bread to mop up all the yummy sauce.
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Chicken legs swimming in guajillo sauce in a stock pot.

Chicken in Guajillo Sauce is a total winner! Or in Spanish: Pollo en Salsa Guajillo.

This is one of my absolute favorite family meals for many reasons.

It’s a one pot dinner – less washing to do. YAY!

It’s super tasty, and you can make the sauce ahead of time for a no brainer meal.

More Mexican Chicken Recipes:


Pollo al Cilantro
Milanesa de Pollo
Pollo Adobado
Pollo al Chipotle

A collage showing how to devein and remove the seeds from guajillo chile.

How to Make It

  • Cut the stems off.
  • Cut the guajillo chile lengthwise and remove the seeds and veins.
  • Place in boiling water. Cover and let sit for 7 minutes, until pliable.

This is your basic Guajillo Sauce.

This step is also how you rehydrate any dried chile.

Rehydrated chiles last up to 5 days in the fridge.

More Mexican Recipes with Guajillo Chiles:


Huevos Ahogados
Vegan Pozole
Caldo de Camaron
Mexican Menudo

A collage showing guajillo chile and other ingredients in a blender.

  • Place the rehydrated chiles in a blender.
  • Add onion, salt, cumin, garlic, and water.

Dried chiles can be dusty. Discard that water and use fresh water.

The water used in the rehydration process is not recommended.

Many Mexican homecooks use that water, but it can be dirty depending on how your dried chiles were stored.

Red chile guajillo sauce in a blender.

  • Blend until smooth.
  • It should be a deep, brownish red.

If it does not blend easily, add another ½ cup water. Set aside until we’re ready to use.

There might still be bits of seeds or dried chiles.

That’s ok.

We’re about to strain the sauce which will remove any unwanted bits.

Raw chicken legs cooking in a large stock pot.

  • Heat the oil.
  • Season the chicken with salt and pepper.
  • Sear the chicken on all sides.

Here, we’re using chicken legs, but you can use any cut of chicken. Simply adjust the cooking time.

Chicken legs (or chicken drumsticks) are SO underrated and usually relatively inexpensive.

More Recipes with Chicken Legs:


Chicken Drumsticks in Tamarind Chile Sauce
Mexican Deviled Chicken
Sriracha Brown Sugar Drumsticks
Caldo de Pollo

Chicken legs searing in a large stock pot.

Pro Tip:

With your tongs, try to turn the chicken. If it does not pull away easily, that’s because it’s not ready.

Let it sear a little more until it turns EASILY.

Or, you will tear the skin off the chicken.

A spoon push the chile sauce through the strainer and into a stock pot.

  • Place a strain over the pot.
  • Strain the sauce.
  • Discard any remaining pieces from the strainer.

Be careful when doing this. The stock pot is hot, and the sauce can splatter at you.

The beauty of this recipe is that it’s a one pot meal. This is the time to add vegetables.

Calabacitas
Carrots
Broccoli
Green beans
Peas

A collage showing a measuring spoon with bouillon and a stock pot covered with a lid.

  • Add the water and bouillon.
  • Place a lid on the stock pot. Cook for 30 minutes, or until chicken is fully cooked.

Mix as best as you can to combine everything. The liquid is going to evaporate slightly in the cooking process, leaving a DELICIOUS sauce.

Swap Out Option:

Instead of 1 cup water and 1 tablespoon chicken bouillon, you can also use 1 cup chicken broth instead.

Chicken legs in a stock pot with guajillo sauce.

What To Serve With It


Arroz blanco
Refried Beans
Papas con Rajas
Ensalada de Nopales

The sauce is so yummy. This recipe is budget-friendly and SUPER TASTY. Hope you enjoy!

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Chicken legs swimming in guajillo sauce in a stock pot.

Chicken in Guajillo Sauce

Chicken in Guajillo Sauce wows with flavor. Incredibly delicious and perfect for weeknights. Serve with rice or bread to mop up all the yummy sauce.
5 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 226kcal
Author: Maggie Unzueta

Ingredients

For the Guajillo Sauce:

  • 4 guaijllo chile
  • 1/2 onion
  • 2 garlic cloves
  • pinch cumin (ground or whole)
  • 1/2 tbsp salt
  • 4 cups water (for boiling)
  • 2 cups water (for blending the sauce)

For the Chicken:

  • 2 tbsp olive oil
  • 2 chicken legs packages
  • 1 cup water
  • 1 tbsp chicken bouillon
  • 2 calabacitas diced (or your vegetable of choice)

Instructions

For the Guajillo Sauce:

  • Cut the stems off the guajillos and cut lengthwise.
  • Remove all the seeds and veins from the inside.
  • Repeat with all the dried chiles.
  • Boil 4 cups water.
  • Turn heat off and add the chiles.
  • Cover and let sit for 7 minutes, or until pliable.
  • Discard the water.
  • Add the rehydrated chiles, onion, garlic, cumin, salt, and 2 cups water.
  • Blend until smooth.
  • Set aside until ready to use.

For the Chicken:

  • Rinse the chicken and pat it dry with a paper towel.
  • Season with salt and pepper.
  • Heat olive oil in a large stock pot.
  • Sear the chicken on all sides.
  • About 4-5 minutes on all sides.
  • Do not overcrowd the pot, or it will not sear properly.
  • Place a strainer above the pot.
  • Using a cooking spoon, strain the sauce into the pot.
  • Discard any remaining bits.
  • Add 1 cup water, bouillon, and calabacitas.
  • Mix as best as you can.
  • Cover and cook for 30 minutes, or until chicken is ready.
  • Serve and enjoy!

Notes

Make the sauce ahead of time for FASTER cooking. 
Swap Out Option: Instead of using 1 cup water + chicken bouillon, use 1 cup chicken broth. 
If the chicken does not pull away easily when you're trying to turn the chicken, it will tear the skin. Let it sear longer before turning. 
Stand back! The sauce can splatter at you when adding to the pot. 
You can add any vegetables you like: calabacitas, broccoli, green beans, peas, carrots. 

Nutrition

Calories: 226kcal | Carbohydrates: 5g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 971mg | Potassium: 416mg | Fiber: 1g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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