Authentic Mexican chicken in Red salsa

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell peppers are milder and more affordable.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and can be made from scraps.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Sour cream is a common topping and less expensive.

Put on an apron and wash hands.

Rinse tomatoes in the sink.

Add garlic cloves to the rinsed tomatoes and go to the stove.

Heat a skillet until hot and add tomatoes and garlic cloves to roast them.

Remove roasted garlic cloves and roast the cascabel and guajillo chilies, being careful not to burn them.

Once roasted, place chilies in a pan with hot water to hydrate them.

After the chilies are hydrated, add them to a molcajete and smash them with the roasted garlic cloves until a paste forms.

Add a little water to the molcajete to help remove the paste and get all the flavors out.

Transfer the chili paste to a plate and clean the molcajete with a bit more water.

Add tomatoes to a blender along with the hydrated chilies and one cup of the water used for hydrating the chilies; blend for about five minutes.

Season chicken with salt on both sides.

Heat a pan with olive oil and add the chicken pieces, cooking for about five minutes on each side until golden brown.

Remove chicken from the pan to drain excess oil.

Add the blended sauce to the pan and taste for seasoning, adjusting salt if necessary.

Return the chicken to the pan, cover with the sauce, and cook on medium-low heat for 30 minutes.

After 30 minutes, add pearl onions on top of the chicken and cover for an additional five minutes.

Prepare homemade tortillas on a hot skillet, flipping twice until fluffy.

Plate the chicken with sauce and onions, and serve with homemade tortillas and steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens