Oaxacan Chillied Chicken Enchilado

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Oaxacan Chillied Chicken Enchilado is a traditional Chicken dish from Oaxaca. It is very rich, with tender chicken smothered in a thick, delicious red mole sauce.

Oaxacan Chillied Chicken Enchilado

(Photo Attributed to Author: AlejandroLinaresGarcia)

Oaxacan Chillied Chicken Enchilado Recipe-

  • 8 chicken drumsticks and/or thighs, skins removed & deboned
  • 16 large dried guajillo chili peppers, stems removed
  • 1 large sweet onion, peeled and cut in half
  • 4 large cloves, peeled fresh garlic
  • 5 large roma tomatoes, cut in fourths
  • 1-1/2 cups chicken broth
  • 1 Scotch bonnet pepper, rough chopped
  • 5-6 dried avocado leaves
  • 1 tsp. comino powder
  • 1 tsp. ground black pepper
  • 2 tsp. salt
  • 1/4 cup apple vinegar
  • 2 quarts water
  • 1 large bay leaf
  • 1/2 cup canola oil, divided in half
  • 1 tsp. Mexican oregano
  • 1 tsp. garlic powder
  • 1 tsp. toasted white sesame seeds (for garnish)
  1. Add the 2 quarts water into a pot with bay leaf, 1 tsp. salt, 1 tsp. garlic powder, 2 garlic cloves, half the onion, and the chicken pieces. Cover and cook until meat is tender but not falling of the bone (about 45 minutes). Set aside.
  2. One hour before dinner time, add 1/2 the oil into a large skillet and heat it up over a very low flame. Add the dried guajillo peppers and fry over medium flame – take care you don’t burn them. Dried guajillo peppers will burn quickly, so you have to watch them closely. Chiles should become pliable (not soft) – about 4 to 5 minutes. Transfer to a bowl.
  3. Add the Scotch bonnet pepper into the skillet, and fry on all sides (about 3 minutes). Remove and Transfer to the bowl with the fried guajillos.
  4. Now add remaining half onion, remaining 2 garlic cloves, vinegar, quartered tomatoes, salt, pepper, garlic powder, the fried Guajillos, fried Scotch bonnet pepper, and one cup broth. Pulverize in blender on high until well liquefied.
  5. Strain the blended chili mixture through a sieve, and discard any solids.
  6. Heat the remaining oil in a large pot until simmering, and then add the chili mixture into the oil and fry. Be careful – it will sizzle and sputter.
  7. Reduce the heat and stir the simmering chili. Taste to see if it needs more salt. Add dried avocado leaves, cumin powder, oregano, the chicken, and 1/4 to 1/2 of a cup of chicken broth. Simmer on low for about 12-15 minutes.
  8. Serve your Oaxacan Chillied Chicken Enchilado garnished with a sprinkling of toasted sesame seeds and a Mexican rice side dish.

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