Guaijllo chile Onion Garlic Cumin (ground or whole) Salt Water Olive oil Chicken legs packages Chicken bouillon Calabacitas diced (or your vegetable of choice)
Cut the stems off and remove the seeds and veins. Place in boiling water. Cover and let sit for 7 minutes, until pliable.
Add the rehydrated chiles, onion, garlic, cumin, salt, and water to a blender.
Blend until smooth. It should be a deep, brownish red. Set aside until we’re ready to use.
Heat the oil in a large stock pot. Season the chicken with salt and pepper and sear it on all sides.
Place a strain over the pot. Using a cooking spoon, strain the sauce into the pot and discard any remaining bits.
Add the water, bouillon, and calabacitas (or your vegetable of choice). Place a lid on the pot and cook until the chicken is fully cooked.
The sauce is so yummy. This recipe is budget-friendly and super tasty.