Mexican Deviled Chicken
Marielle Henaine
This Mexican deviled chicken is a spicy recipe like no other! Featuring perfectly seared, golden-brown chicken bathed in a flavor-packed sauce prepared with guajillo, árbol, and chipotle chiles, this easy pollo a la diabla recipe is as good as chicken recipes get.
Reviewed by
4.25
|
4 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
4
Portions
  • 6 tomatoes
  • 5 guajillo chiles
  • 5 árbol chiles
  • 1 cup chipotle chile in adobo sauce
  • 1 cup sour cream
  • 1 clove garlic
  • 2 tablespoons vegetable oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 cup new potatoes, cooked and cut into halves
  • some salt and pepper
  • some white rice, for serving
  • some parsley, for garnish
Preparation
20 mins
55 mins
Easy
  • In a pot with hot water, cook tomatoes, guajillo chile, and árbol chile for 20 minutes. Drain and set aside.
  • Transfer previous preparation to a blender. Add chipotle chile, cream, and garlic.
  • In a skillet over medium heat, heat oil and sear chicken. Once chicken is golden brown, pour in previous sauce. Season with salt and pepper. Bring to a boil and cook over low heat for 25 minutes or until chicken is cooked through.
  • Add potatoes and cook for 5 more minutes. Serve Mexican deviled chicken hot garnished with parsley and with white rice and tortillas on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?