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)

23
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 servings 500 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

  • 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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Directions

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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

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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 ...

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 ea...

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 pepper...

This was very good, I followed the directions almost exactly. I did add a few extra chile de arbol pepper to make it a little more spicy. I served it with cilantro lime rice and tortillas. Th...

Excellent - thanks to the other reviewers for some tips. I toasted the chiles on a cast iron skillet. I then separately chopped them up in a food processor before adding them to the blender. ...

Great sauce. My first attempt using dried chiles. The sauce is so good that I think I'm going to skip the chicken next time and just pour it over roasted veggies and rice. Will cook it for th...

Superb and easy, too! I subbed a can of diced tomato and boneless skinless chicken breasts, but otherwise followed the recipe. It was so delicious, I can't wait to share it!

I would add only 1/4 lb of chorizo because 1 lb made the sauce too thick for my taste, but awesome recipe anyways. My husband loved it as is! Thanks MexicoKarin, I needed a new chorizo recipe!

This was great! Followed recipe, minus the chorizo.