Entree: Mexico – Tamaulipas, Gulf Coast Mexico – Pollo en Salsa de Guajillo (Chicken in Guajillo Sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 4 lb (1.8 kg)
- 3 tbsp (45 ml) vegetable oil, divided
- 10 guajillo chilies, stems removed and seeds shaken out (about 1.5 oz / 40 g)
- 3 medium roma tomatoes, halved (about 12 oz / 340 g)
- 1 medium white onion, divided (about 8 oz / 225 g)
- 4 garlic cloves, peeled
- 2 cups (480 ml) low-sodium chicken broth, plus extra if needed
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1 bay leaf
- 1 tbsp (15 ml) apple cider vinegar or white vinegar
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 1/2 cups (280 g) long-grain white rice
- 2 1/2 cups (600 ml) water (or chicken broth) for the rice
- 1 tbsp (15 ml) vegetable oil for the rice
- 1 tsp (5 g) salt for the rice
- Garnish: 1/4 cup (15 g) fresh cilantro, chopped; 1 small white onion, thinly sliced; lime wedges
- Optional: 1 serrano chile, stemmed (for extra heat)

Instructions

Short Description:
Bone-in chicken simmered in a bright, mildly smoky guajillo chili, tomato, garlic, and onion sauce, served with Mexican white rice and fresh garnishes for a complete Gulf Coast meal.

Regional Notes:
This Tamaulipas/Gulf Coast version highlights a clean, tangy guajillo-forward sauce (less complex than some central Mexican adobos), using fresh roma tomatoes and a splash of vinegar for brightness. It is commonly served with simple white rice and garnished with raw onion, cilantro, and lime to balance the rich chile flavor.

1. Prepare the chilies: heat a dry skillet over medium heat and toast the guajillo chilies 10–20 seconds per side until fragrant but not burned. Transfer to a bowl and cover with very hot water; let soak 15 minutes until softened.
2. Meanwhile brown the chicken: pat chicken pieces dry, season lightly with 1 tsp (5 g) salt and 1/4 tsp (0.5 g) pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown chicken in batches, 3–4 minutes per side, until golden. Transfer browned chicken to a plate.
3. Toast and blend the sauce aromatics: in the same skillet (or the pot, reduced heat), add the halved roma tomatoes, 1/2 of the white onion (roughly chopped), and garlic cloves. Cook, turning occasionally, until the tomatoes and onion have browned spots, about 6–8 minutes. Transfer tomatoes, onion, garlic, and softened guajillos (drained) to a blender. Add 1 cup (240 ml) of the chicken broth, oregano, cumin, and optional serrano if using. Blend until smooth.
4. Strain the sauce: pour the blended sauce through a fine mesh strainer into a bowl or measuring cup, pressing with a spatula to extract a smooth sauce. Discard solids.
5. Finish the sauce in the pot: wipe the pot clean of excess brown bits if burned; add 1 tbsp (15 ml) oil over medium heat. Pour the strained guajillo sauce into the pot and bring to a gentle simmer. Add remaining 1 cup (240 ml) chicken broth, bay leaf, vinegar, and remaining 1/2 tsp (2.5 g) salt. Taste and adjust seasoning (sauce may be slightly acidic; balance with small pinch of sugar only if desired).
6. Simmer the chicken: return the browned chicken pieces to the pot, skin-side up if possible, submerging about two-thirds in the sauce. Reduce heat to low, cover partially, and simmer gently 30–40 minutes, turning chicken once, until the meat reaches 165°F (74°C) near bone and is tender. If sauce thickens too much, add up to 1/2 cup (120 ml) extra broth or water.
7. Cook the rice: while the chicken simmers, rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat, add the rice and toast 1–2 minutes until glossy. Add 2 1/2 cups (600 ml) water or broth and 1 tsp (5 g) salt, bring to a boil, reduce heat to low, cover and cook 15–18 minutes until liquid is absorbed. Let rest 5 minutes, then fluff with a fork.
8. Final seasoning and rest: remove the pot from heat, discard bay leaf. Stir in 1 tbsp (15 ml) vinegar if not added earlier to brighten flavors, and correct salt if necessary. Let chicken rest in sauce 5 minutes off heat to meld.
9. Serve: mound rice on plates or a serving platter, place chicken pieces over rice and spoon generous sauce over top. Garnish with chopped cilantro, thinly sliced raw onion, and lime wedges. Serve extra sauce on the side.