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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
Table of Contents
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
- 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.
- 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.
- 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
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.
- 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 instead.
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 in Guajillo Sauce
Ingredients
For the Guajillo Sauce:
- 4 guaijllo chile
- ½ onion
- 2 garlic cloves
- pinch cumin (ground or whole)
- ½ tablespoon salt
- 4 cups water (for boiling)
- 2 cups water (for blending the sauce)
For the Chicken:
- 2 tablespoon olive oil
- 2 chicken legs packages
- 1 cup water
- 1 tablespoon 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
Nutrition
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.
Can I substitute Breast for Thighs ?
Yes, of course. Whichever cut you like. Just adjust the time for doneness.
This is something my moms makes. My chicken tastes exactly like hers thanks for you recipe. I sub breasts for legs and sometimes don’t add veggies but the calabacitas are fire when I have them. Thank you!
So glad you enjoyed this!
This is delicious! Very quick and easy to make. I had all the ingredients at home. I will be sharing this with family and friends. Thank you for sharing.
Easy and delicious! Glad you liked it!
This recipe was super flavorful!! I loved all of the spices in the sauce!
So glad you enjoyed this Anjali!
This one seems very easy chicken recipe to try this weekend. I loved the combination of flavours in this.
Right? So easy and delicious
Love this sauce! So so good and just as delicious the next day, too!
It’s amazing! Glad you enjoyed it.
This was so simple to prepare, and absolutely delicious. The chicken had the most amazing flavour!
I think so too delicious glad you liked it
This is one of my favorites and it makes for some pretty tasty leftovers – aka easy lunch.
Easy and delicious!