Mexican Deviled Chicken


Chicken legs or thighs Guajillo chiles Chile de árbol Water Tomatoes Chipotle pepper Onion Garlic Chicken broth Olive oil Salt and pepper

Rehydrate the chiles


In a large stock pot, add the seeded and deveined chiles, and once the water boils, cover and turn off the heat.

Blend the sauce


To a blender, add chiles, tomatoes, chipotle, onion, garlic, and salt and blend. The mixture will be thick.

Salt the chicken


In a large pan, heat olive oil. Salt the chicken and add the chicken and brown on all sides. Remove from the pan.

Cook the chicken


Cook until the chicken is thoroughly cooked.

Ready to serve


Serve this dish with white rice and corn tortillas, enjoy!

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