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    Home » Recipes » Chicken » Chicken in Guajillo Sauce

    Chicken in Guajillo Sauce

    Last Updated November 9, 2022. Originally Posted August 18, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.
    Jump to Recipe Print Recipe
    Chicken legs swimming in guajillo sauce in a stock pot.

    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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    Did you make this recipe? Please rate the recipe below!
    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 8 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!

    Filed Under: Chicken

    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.

    Reader Interactions

    Comments

    1. Christopher Vogelmann

      August 18, 2020 at 4:50 pm

      5 stars
      This is one of my favorites and it makes for some pretty tasty leftovers – aka easy lunch.

      Reply
      • Maggie U

        August 19, 2020 at 2:46 pm

        Easy and delicious!

        Reply
    2. Alexandra

      August 22, 2020 at 6:50 pm

      5 stars
      This was so simple to prepare, and absolutely delicious. The chicken had the most amazing flavour!

      Reply
      • Maggie U

        August 24, 2020 at 4:06 pm

        I think so too delicious glad you liked it

        Reply
    3. Tracy

      August 22, 2020 at 7:49 pm

      5 stars
      Love this sauce! So so good and just as delicious the next day, too!

      Reply
      • Maggie U

        August 24, 2020 at 4:05 pm

        It’s amazing! Glad you enjoyed it.

        Reply
    4. Lata Lala

      August 22, 2020 at 11:03 pm

      5 stars
      This one seems very easy chicken recipe to try this weekend. I loved the combination of flavours in this.

      Reply
      • Maggie U

        August 24, 2020 at 4:04 pm

        Right? So easy and delicious

        Reply
    5. Anjali

      August 23, 2020 at 12:55 am

      5 stars
      This recipe was super flavorful!! I loved all of the spices in the sauce!

      Reply
      • Maggie U

        August 24, 2020 at 4:04 pm

        So glad you enjoyed this Anjali!

        Reply
    6. Rosa

      November 24, 2020 at 6:24 pm

      5 stars
      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.

      Reply
      • Maggie U

        December 9, 2020 at 11:51 am

        Easy and delicious! Glad you liked it!

        Reply
    7. Norma

      February 28, 2021 at 6:07 pm

      5 stars
      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!

      Reply
      • Maggie U

        March 9, 2021 at 2:02 pm

        So glad you enjoyed this!

        Reply
    8. Elisabet G Rios

      January 9, 2023 at 1:10 pm

      Can I substitute Breast for Thighs ?

      Reply
      • Maggie Unzueta

        January 10, 2023 at 10:47 am

        Yes, of course. Whichever cut you like. Just adjust the time for doneness.

        Reply

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