Main Dishes

Pollo en Salsa de Chile Guajillo

Chicken in Chile Guajillo Sauce

1 chicken in pieces
4 Chiles guajillo
1/4 onion
1 garlic
1 or 2 tomatoes regular size
cider vinegar
Orange juice
oregano, thyme and salt

* The chile guajillo must be in water for one hour to get soft.

Fry the pieces of chicken with salt and pepper to get golden, leave aside the chicken and remove the oil just leave a little. The chicken will give enough fat to the dish.

In the blender; the chile, onion, garlic and tomatoes, If your chiles are well softened your sauce will be smoother, remember that the longer you have your chiles in water the easier is to blend them.

Pour in the pan the sauce and fry it, when fried, add two tablespoons of vinegar and the double amount of orange juice, if you need more liquid you can add chicken stock, spices and salt. When your sauce starts boiling, add the chicken, and reduce the heat to low. Leave your pan open to reduce your sauce, and get a nice consistency. Cook until the chicken in ready.

You can serve with red or white rice, lettuce salad and/or refried beans. Don't forget corn tortillas.

Notes:
* It is common as well, to fry the chiles to get soft, in this way you will get a smoked taste to your dish.

I used to slice some potatoes in thick pieces and some carrots in thick diagonal slices and fry them before the chicken, put them aside. Some 5 minutes before your chicken is ready put them in the pan and cover them with the sauce to get warm again. I don't like to cook them with the chicken, because they get too soft and gives bad aspect to the dish.