Oaxacan Chicken in Garlic-Chile Sauce (Chileajo)
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Ingredients
- 600 g chicken thigh fillets
- 3 tbsp ancho chilli paste
- 4 garlic cloves
- 200 g plum tomatoes
- 1 tbsp white wine vinegar
- 1 tsp dried oregano
- 200 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 271 kcal
- Protein
- 30.8 g
- Carbohydrate
- 4 g
- of which sugars
- 2.4 g
- Fat
- 14 g
- of which saturates
- 2.8 g
- Fibre
- 1.2 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the chicken thigh fillets in the olive oil, then set aside.
- 2
Fry the garlic cloves in the same pan for 1 minute, then blend with the ancho chilli paste, plum tomatoes, white wine vinegar, dried oregano and chicken stock.
- 3
Return the sauce and chicken to the pan, cover and simmer for 20 minutes until the chicken is cooked through with no pink remaining.
- 4
Simmer uncovered for a further 5 minutes to thicken the sauce before serving.
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