Our Guajillo Chile Paste lends a fruity and pleasantly spicy flavor to this easy, one-pot Mexican dish. Tomatoes and a host of spices combined with the fragrant chile paste creates a thick, flavorful rub for chicken and other grilled meats.
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients
Makes 4 servings
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1/4 Cup Canola Oil
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1 Whole Chicken, cut into 8 pieces
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3 Tablespoons Guajillo Chile Paste
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2 Teaspoons Ground Cumin
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1 Teaspoon Mexican Oregano
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1 White Onion, chopped
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3 Cloves Garlic, minced
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1 (16 Oz.) Can Diced Tomatoes
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6 Cups Chicken Broth
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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Parboiled White Rice, cooked, for serving
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Corn Tortillas, for serving
Directions
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Heat oil over medium-high heat in Dutch oven. Add chicken pieces to Dutch oven, as many as will fit in single layer.
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Cook until browned on one side, then flip and brown on other side. Remove chicken pieces and set aside. Repeat process with any remaining pieces. Turn off heat.
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Combine Guajillo Chile Paste, cumin, oregano, onion, garlic and tomatoes in blender or food processor. Blend until smooth.
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Heat Dutch oven over medium-high heat.
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Pour tomato mixture in Dutch oven and cook, stirring often, until sauce thickens and begins to look like tomato paste.
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Pour in chicken broth, and stir to combine. Add chicken pieces, bay leaf, salt and large pinch of pepper. Bring broth to a boil, reduce heat to medium-low and simmer until chicken is completely cooked, about 25 minutes.
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Remove chicken pieces and set aside. Raise heat to medium, and cook until sauce is thick enough to coat back of spoon.
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Serve chicken with sauce poured on top, with rice and corn tortillas.