Baked Chicken Marinated in Chile Guajillo Recipe - Pollo con Chile Guajillo

guajillo chiles

🥗Healthier: ancho chiles

💰Cheaper: dried red peppers

Ancho chiles provide a similar flavor profile and are often more accessible.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat while thighs are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth offers a lighter option, while bouillon is budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good substitute for acidity, while vinegar is often less expensive.

Cut off the stem of the guajillo chiles and remove the seeds using kitchen shears.

Cut the chiles into smaller pieces.

Add 1/2 onion, garlic, cumin seeds, and salt to the chiles.

Add water to a pot to cover the chiles and bring to a boil to rehydrate for about 10 minutes.

Let the chiles simmer for 2 minutes, then turn off the heat and let cool.

Once cooled, puree the chiles with some of the water in a blender until smooth.

Place chicken pieces in a Ziploc bag or bowl and add the marinade, shaking to coat.

Let the chicken marinate in the refrigerator for a couple of hours or overnight.

Preheat the oven to 375°F.

Line a cookie sheet with foil and place the marinated chicken on the tray.

Spoon additional marinade on top of the chicken and sprinkle with a little salt.

Bake in the oven for approximately 45 minutes, turning once and checking the internal temperature.

Cooking Techniques

Equipment Needed

Spice Level: