Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)

Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)

MexicoKaren 37

"This is the way Mexican cooks prepare chicken - so tender and flavorful! Looks complicated, but it is really so easy. Garnish with chopped avocado, onion, radish or cheese, if you want. You could serve this with Mexican rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)"

Ingredients 1 h 45 m {{adjustedServings}} servings 500 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

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  1. Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
  2. Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
  3. Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
  4. Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.
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Reviews 23

  1. 30 Ratings


I followed this recipe exactly, with the one exception that I did not "salt to taste". It came out perfect. Very delicious and dusky tasting. Served it with Spanish rice. The chili's used in the recipe are not especially hot and work very well to make this an extremely savory dish. If you prefer a hotter dish, I would recommend using a hot chorizo sausage as opposed to a mild one.


I make my own red chili sauce a lot as I love New Mexican style cooking. I toast the chilis first very briefly in a hot iron skillet to bring out the flavors. It only takes 20-30 seconds on each side, but be careful not to burn them. I also toast and grind whole cumin seeds to add to the sauce. You can spice it up a bit too with a variety of chilis. Add a dried chipotle chili to the mix for a smokier and more spicy sauce. Chilis by themselves might tend to make a sauce that's somewhat bitter. You can temper that by adding a small can of tomato sauce if you like.


This was great and very authentic tasting. As a previous post said it has that "dusky" flavor, earthy, which is what separates real mexican food from a chalupa from taco bell. The dried peppers are the key. One thing I will say is make sure you really grind the peppers finely in your food processor for several minutes. I don't think I did this enough and was left with lots of little pieces of the dried pepper skin in the sauce, which are tough and fibrous, like having slivers of crab cartalige in your crabcakes if you don't pick over the meat enough. Also add your salt at the end to avoid oversalting if your chorizo is salty. I took the advice of other posts and added one chipotle pepper for heat. Really this was a great sauce as far a flavor goes. I boned and shredded the chicken back into the sauce then served it wrapped in warm flour tortillas. Thanks for the recipe!