Entree: Mexico – Pacific Coast Mexico (Guerrero) – Chilate de Pollo

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 4 bone-in chicken leg quarters, approx. 2.5 lb (1.1 kg)
- 1 1/2 tsp (9 g) kosher salt, divided
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium white onion, quartered (approx. 8 oz / 225 g)
- 4 cloves garlic, divided
- 3 medium Roma tomatoes, halved (approx. 12 oz / 340 g)
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried chile de arbol (optional for extra heat)
- 1/4 cup (35 g) toasted sesame seeds (ajonjoli)
- 1/4 cup (30 g) toasted peanuts (or pepitas for a milder flavor)
- 1/2 tsp (1 g) ground cumin
- 1/8 tsp (0.5 g) ground cloves (or 2 whole cloves)
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tsp (1 g) dried Mexican oregano
- 2 cups (480 ml) low-sodium chicken stock, plus more if needed
- 1 tbsp (15 ml) white vinegar (or juice of 1/2 lime)
- 1 1/2 cups (280 g) long-grain white rice
- 2 1/2 cups (600 ml) water (or chicken stock) for rice
- 1 tbsp (15 ml) vegetable oil for rice
- 2 cups (140 g) thinly shredded green cabbage (about 1/4 small head)
- 2 tbsp (30 ml) lime juice (for slaw)
- 1 tbsp (15 ml) olive oil (for slaw)
- 1 tsp (5 g) salt (for slaw)
- 1/2 tsp (2 g) sugar (for slaw)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Thinly sliced serrano or jalapeño, for serving (optional)

Instructions

Short Description:
A coastal Guerrero main course of bone-in chicken simmered in a deeply flavored sauce made from toasted local chiles, toasted sesame and peanuts, tomatoes and warm spices, served with white rice and a crisp cabbage salad.

Regional Notes:
This Guerrero version emphasizes a chile-forward, slightly nutty sauce (sesame and peanuts) rather than a thicker mole; chiles guajillo and ancho are used for depth and a moderate heat, and the dish is commonly plated with rice on the Pacific Coast. It is lighter than inland moles but richer than a simple salsa.

1. Prepare chiles: Heat a dry skillet over medium heat. Toast guajillo and ancho chiles 15–30 seconds per side until aromatic but not burnt. Remove and set aside. Break chiles into pieces.
2. Rehydrate chiles: Place toasted chiles and chile de arbol (if using) in a bowl and cover with 1 cup (240 ml) hot water. Let soak 15 minutes until softened; reserve soaking liquid.
3. Char vegetables: In the same skillet, add 1 tbsp (15 ml) vegetable oil and char the quartered onion, halved tomatoes and 2 cloves garlic over medium-high heat until blackened in spots, about 6–8 minutes, turning as needed. Remove and let cool slightly.
4. Toast seeds/nuts: In the skillet, toast sesame seeds and peanuts 2–3 minutes until fragrant, stirring constantly. Transfer to a blender or food processor.
5. Blend sauce: In the blender add softened chiles (drained but reserve soaking liquid), charred tomatoes, onion, the remaining 2 cloves garlic, toasted sesame and peanuts, cumin, cloves, cinnamon, oregano, 1 tbsp (15 ml) vinegar (or lime juice) and 1 cup (240 ml) chicken stock. Blend until very smooth, adding 2–4 tbsp (30–60 ml) reserved chile soaking liquid or stock to adjust consistency. Strain the sauce through a fine sieve for smoothness, pressing solids to extract flavor; you should have about 2 to 2 1/2 cups sauce.
6. Season sauce: Taste the sauce and add 1 tsp (6 g) kosher salt and black pepper as needed. Set aside.
7. Brown chicken: Pat chicken dry and season lightly with remaining 1/2 tsp (3 g) salt and pepper. In a large heavy pot or Dutch oven, heat remaining 1 tbsp (15 ml) vegetable oil over medium-high. Brown chicken on all sides until golden, 4–5 minutes per side. Transfer chicken to a plate.
8. Simmer in sauce: Pour the blended sauce into the pot and bring to a simmer over medium heat. Return browned chicken to the pot, skin side up, spooning some sauce over pieces. Add remaining 1 cup (240 ml) chicken stock, bring to a gentle simmer, cover partially, and cook until chicken is tender and cooked through, about 25–30 minutes. Turn once midway and spoon sauce over chicken.
9. Finish sauce: Remove chicken to a serving dish and increase heat to reduce sauce if too thin; simmer uncovered 5–8 minutes until slightly thickened. Adjust seasoning with salt, pepper or a squeeze of lime if needed. Spoon sauce over chicken.
10. Cook rice: While chicken simmers, rinse rice until water runs clear. In a medium saucepan heat 1 tbsp (15 ml) oil over medium heat, add rinsed rice and toast 1–2 minutes. Add 2 1/2 cups (600 ml) water or stock and a pinch of salt, bring to a boil, then reduce to low, cover and simmer 15–18 minutes until tender. Fluff with a fork.
11. Make cabbage slaw: In a bowl toss shredded cabbage with 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) olive oil, 1 tsp (5 g) salt and 1/2 tsp (2 g) sugar. Let sit 5–10 minutes.
12. Serve: Plate a portion of rice, top or accompany with a piece of chicken ladled generously with chilate sauce. Add a scoop of cabbage slaw, garnish with cilantro and lime wedges and sliced serrano/jalapeño if using.