Guajillo Chicken Recipe

Guajillo Chicken is a flavorful Mexican dish made with tender chicken simmered in a rich and smoky guajillo chile sauce.

Guajillo chiles add a deep red color and mild heat that gives the sauce a delicious balance of earthy and slightly sweet flavors.

This easy recipe is perfect for busy weeknights but also special enough to serve for family dinners or gatherings.

🥣 How to Make It

• Cut the stems off of the guajillo peppers.
• 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.

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

The water used in the rehydration process is not recommended. In Mexico, dried guajillo chilies can be dusty. Discard that water and use fresh water.

Taste the sauce for the perfect balance of flavors. For a milder sauce, add 2 tomatoes to the 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.

Guajillo is a commonly used chile. It’s used to make Menudo Recipe, Caldo de Camaron, Birria Sauce, and more!

• Heat the oil in a large pan with some depth over medium heat.
• 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 and be sure to sear skin side down first.

Chicken legs (or chicken drumsticks) are underrated and usually budget-friendly. Pat them down with paper towels to get a good sear.

🐓 More Mexican Chicken Recipes

• Pollo al Cilantro
• Milanesa de Pollo
• Pollo Adobado
• Pollo al Chipotle
• Pollo a la Diabla
• Caldo de Pollo

👩🏼‍🍳 Pro Tip

• 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.

• 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 or chicken stock instead.

🫙 Storing and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Or freeze in a resealable bag for up to 4 months. When ready to eat, thaw and reheat in a microwaveable bowl for 3 minutes or until warm in the microwave.

🍴 Sides

• Arroz blanco
• Frijoles Refritos
• Arroz Mexicano
• Papas con Rajas
• Ensalada de Nopales

Guajillo Chicken is a simple recipe packed with bold Mexican flavor in every bite. The savory chile sauce keeps the chicken juicy, tender, and perfect for serving with your favorite side dishes.

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