Pollo con "Chile Seco" (Chicken with Dried Chilies)

Name: Pollo con "Chile Seco" (Chicken with Dried Chilies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 2 tablespoons (or to taste) large dried chiltepiin chilies; 4 pounds chicken legs and thighs; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons vegetable oil or home-rendered lard; 1/4 cup cider vinegar or other mild-flavored vinegar; 1 tablespoon butter; 2 large garlic cloves, finely chopped; Juice of 2 oranges (optional); 1 vanilla bean, split

Servings: persons

1
Place the chilies in a small heavy skillet over very low heat.
2
Toast, stirring constantly, until they make a hollow sound, 12 to 15 minutes; they should be brittle but only faintly darkened, not burned.
3
Let cool slightly.
4
Grind to a fine powder using an electric spice grinder or coffee grinder (or if you have one, a Mexican stone molcajete).
5
Season the chicken with salt and freshly ground black pepper.
6
Heat the oil or lard in a large skillet over medium-high heat.
7
Brown the chicken pieces until golden, 3 minutes on each side.
8
Pour off any excess fat from the skillet and return to medium heat.
9
Sprinkle the ground chilies and black pepper over the chicken and turn the pieces to coat evenly.
10
Add the vinegar, butter, garlic and orange juice and scrape in the seeds of the vanilla bean.
11
Cook, uncovered, for 15 to 20 minutes, or until the sharpness of the vinegar is mellowed and the chicken is cooked-through.
12
Serve hot.

1022

kcal

Calories

Fat

Carbs

144

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 10 ingredients. The key ingredients include: 1 to 2 tablespoons (or to taste) large dried chiltepiin chilies, 4 pounds chicken legs and thighs, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Pollo con "Chile Seco" (Chicken with Dried Chilies) falls under the Soups & Stews 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!