Pollo en Salsa Roja
Pollo en Salsa Roja is a Mexican dish made by simmering chicken in a rich red sauce of tomatoes and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (bone-in, skinless) | 1 | Kilogram |
| Tomatoes (ripe, medium-sized) | 6 | Count |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Dried Guajillo Chilies (stemmed and seeded) | 3 | Count |
| Dried Ancho Chilies (stemmed and seeded) | 2 | Count |
| Chicken Broth (low sodium) | 500 | Milliliters |
| Vegetable Oil (for frying) | 2 | Tbsp |
| Cumin Powder (ground) | 1 | Tsp |
| Oregano (dried) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened.
- Blend the soaked chilies with tomatoes, onion, garlic, cumin, oregano, and chicken broth until smooth.
- Heat vegetable oil in a large skillet over medium heat. Add the blended sauce and cook for 10 minutes, stirring occasionally.
- Season the chicken thighs with salt and black pepper. Add them to the sauce, ensuring they are fully submerged.
- Cover and simmer on low heat for 45 minutes, or until the chicken is cooked through and tender.
- Adjust seasoning with additional salt and pepper if needed. Serve hot with rice or tortillas.
Prep
- Soak dried chilies in hot water for 15 minutes
Kitchen equipment
BlenderLarge Skillet