Description
A comforting dish bringing together rich flavors and tender chicken, perfect for family gatherings or cozy dinners.
Ingredients
- 4 legs Skinless Chicken Legs
- 4 thighs Boneless Skinless Chicken Thighs
- 2 tablespoons Olive Oil
- 3 pieces Roma Tomatoes
- 1 piece White Onion
- 4 cloves Garlic
- 3 pieces Dried Guajillo Chiles
- 1 piece Dried Ancho Chile
- 1 piece Dried Chipotle Chile
- 1 cup Low-Sodium Chicken Broth
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Salt
- 1 teaspoon Coriander Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Thyme
- 1 teaspoon Mexican Oregano
- 1/4 teaspoon Ground Cloves
- 2 pieces Dried Bay Leaves
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chicken legs and thighs, browning on all sides for about 5–7 minutes.
- Remove the chicken from the pot and set aside.
- Add chopped white onion to the pot and cook until soft.
- Stir in minced garlic, chopped Roma tomatoes, and dried chiles; cook for 2–3 minutes until fragrant.
- Pour in chicken broth, apple cider vinegar, salt, coriander powder, ground cumin, thyme, oregano, ground cloves, and bay leaves; mix well.
- Return chicken to the pot, ensuring it is submerged in the sauce.
- Bring to a gentle simmer, cover, and cook for 30–40 minutes until chicken is tender.
- Remove bay leaves before serving.
Notes
For deeper flavors, marinate the chicken in the sauce for a few hours or overnight. Adjust spice level by removing seeds from chiles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican