Chicken with Mulato Chile Sauce Recipe

Name: Chicken with Mulato Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large dried mulato or ancho chiles; 3 cups hot water; 4 chicken drumsticks; 4 chicken thighs; Salt and freshly ground pepper; 3 large scallions, coarsely chopped; 2 large garlic cloves, coarsely chopped; 1 medium onion, coarsely chopped; 1 ounce firm chorizo, cut into 1/2-inch dice (1/4 cup); 1/4 cup dry white wine; 1 large tomato, cut into 1-inch dice (1 1/4 cups); 1 teaspoon dried Mexican oregano; 2 small chayotepeeled, quartered lengthwise and pitted; Achiote Rice, for serving

Servings: persons

2 large dried mulato or ancho chiles
3 cups hot water
4 chicken drumsticks
4 chicken thighs
Salt and freshly ground pepper
3 large scallions, coarsely chopped
2 large garlic cloves, coarsely chopped
1 medium onion, coarsely chopped
1 ounce firm chorizo, cut into 1/2-inch dice (1/4 cup)
1/4 cup dry white wine
1 large tomato, cut into 1-inch dice (1 1/4 cups)
1 teaspoon dried Mexican oregano
2 small chayotepeeled, quartered lengthwise and pitted
Achiote Rice, for serving

1
Put the mulato chiles in a medium bowl and cover with the hot water; cover them with an inverted small plate to keep them submerged.
2
Let the chiles soak until softened, about 30 minutes.
3
Drain the chiles, reserving 1/2 cup of the soaking liquid.
4
Stem, seed and coarsely chop the chiles.
5
Heat a large nonstick skillet.
6
Season the chicken with salt and pepper and add the pieces to the skillet, skin side down.
7
Cover partially and cook over moderately high heat until well browned on both sides, about 15 minutes.
8
Transfer the chicken to a plate.
9
Pour off all but 1 tablespoon of fat from the skillet and reserve for cooking the rice (optional).
10
Add the scallions, garlic, onion and chorizo to the remaining fat in the skillet and cook, stirring, until softened, about 4 minutes.
11
Add the chopped chiles, wine, tomato, oregano and the reserved 1/2 cup of chile soaking liquid and simmer for 1 minute.
12
Arrange the chicken in the skillet, skin side up.
13
Tuck the chayote in between the pieces of chicken.
14
Cover and cook over low heat until the chayote is tender and the chicken is cooked through, about 30 minutes.
15
Transfer the chicken and chayote to plates.
16
Boil the sauce over high heat until reduced, about 4 minutes.
17
Season with salt and pepper.
18
Spoon the sauce around the chicken and serve with Achiote Rice.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large dried mulato or ancho chiles, 3 cups hot water, 4 chicken drumsticks, 4 chicken thighs, and more.

Yes, Chicken with Mulato Chile Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Mulato Chile Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions