1. Recipes

How to Make Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo) - A Step-by-Step Guide

Chicken with Red Chile Sauce and Sausage, also known as Pollo con Salsa Rojo y Chorizo, is a mouthwatering dish that brings together the bold flavors of Mexican cuisine. This recipe is a perfect fusion of tender chicken, spicy sausage, and a rich, smoky red chile sauce. Whether you're looking to impress your dinner guests or simply craving a flavorful and satisfying meal, this dish is sure to be a hit.

The star of this recipe is the red chile sauce, which adds depth and complexity to ...

Read more

Ingredients

  • 3 dried ancho chiles
  • 6 dried guajillo chiles
  • 3 Roma tomatoes
  • 2 cloves garlic
  • ¼ onion, chopped
  • 1 ½ cups chicken broth
  • ¼ cup corn oil, divided
  • salt to taste
  • 6 skinless chicken legs, separated into thighs and drumsticks,
  • ½ pound chorizo sausage, casings removed and crumbled

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
  • Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
  • Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
  • Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.

    • Nutrition

    500 cal.

    • Total Fat: 34g
    • Saturated Fat: 9g
    • Cholesterol: 133mg
    • Sodium: 562mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 40g
    • Vitamin C: 9mg
    • Calcium: 30mg
    • Iron: 3mg
    • Potassium: 735mg

    Categories

    Chicken recipes
    Sausage recipes
    Mexican recipes
    Main recipes