Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of Mexico with this mouthwatering Ancho Chile Chicken recipe. Imagine tender, perfectly seasoned chicken breasts smothered in a rich, smoky sauce that combines the deep, complex flavors of ancho and poblano chiles with the bright, tangy notes of tomatillos. This dish isn't just a meal - it's a flavor explosion that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 ancho chiles, stemmed and seeded
- 2 poblanos, stemmed and seeded
- 2 tomatillos, husked and rinsed
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Prepare the chiles by removing stems and seeds from ancho and poblano peppers. Wear gloves to protect your hands from chile oils.
- Toast the ancho and poblano chiles in a dry skillet over medium heat for 1-2 minutes per side, until fragrant but not burnt. This releases their essential oils and deepens their flavor.
- Place toasted chiles in a bowl and cover with hot water. Let them rehydrate for 15-20 minutes until soft and pliable.
- While chiles soak, prepare tomatillos by removing husks and rinsing under cool water to remove any sticky residue.
- Pat chicken breasts dry with paper towels. Season generously with salt, pepper, cumin, and smoked paprika on both sides.
- Drain rehydrated chiles and place in a blender with garlic, tomatillos, and a small amount of water. Blend until smooth to create a rich sauce.
- Heat a large skillet over medium-high heat with a tablespoon of oil. Sear chicken breasts for 4-5 minutes per side until golden brown.
- Pour chile sauce over chicken, reducing heat to medium-low. Cover and simmer for 20-25 minutes, or until chicken reaches 165°F internal temperature.
- Let chicken rest for 5 minutes after cooking. Slice and serve with sauce spooned over the top.
- Optional: Garnish with fresh cilantro, lime wedges, and serve with warm tortillas or rice.
Tips
- Chile Handling: Always wear gloves when working with dried chiles to protect your hands from irritating oils.
- Toasting Technique: When toasting chiles, watch them carefully! They should become fragrant and slightly pliable, but not burnt - burnt chiles will turn bitter.
- Sauce Consistency: If your sauce is too thick, add a little water or chicken broth to achieve the perfect, silky texture.
- Temperature Matters: Use a meat thermometer to ensure your chicken reaches exactly 165°F for perfect doneness and food safety.
- Flavor Enhancement: For an extra depth of flavor, consider toasting your spices like cumin and paprika in the pan before adding them to the chicken.
- Make-Ahead Magic: This dish tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 153kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
