"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.)" — MexicoKaren
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dried ancho chiles
dried guajillo chiles
1 1/2 cups
corn oil, divided
salt to taste
skinless chicken legs, separated into thighs and drumsticks,
chorizo sausage, casings removed and crumbled
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.
We really didn't care for this. I had high hopes but it just was not suited to our tastes. The sauce was not spicy at all, but the flavour just tasted too much like the dried peppers.
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!
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. Thanks for the great recipe.
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!
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 the hour first so it will thicken. Thanks for sharing.
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. Chorizo? I really couldn't detect where it added a lot of flavor - not sure if I would add it the next time - or maybe add in more Might be good with a tomato salad on the side next time. Excellent flavor - not too difficult to make. Will be having again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 500
** Calories from Fat: 302
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