Pollo Rojo Recipe

Cooking Directions

• STEP 1.Start by preparing the red sauce. In a large pot, heat some oil and sauté onions and garlic until they are soft and fragrant.
• STEP 2.Add the dried chilies to the pot and toast them for a few minutes to release their flavors. Then, remove the chilies and soak them in hot water for about 15 minutes to soften.
• STEP 3.Once the chilies are softened, remove the stems and seeds, and transfer them to a blender. Add tomatoes, onions, garlic, cumin, oregano, and salt. Blend until smooth.
• STEP 4.In the same pot, heat some more oil and add the chicken pieces. Brown them on all sides until they are golden and crispy.
• STEP 5.Pour the red sauce over the chicken and bring it to a simmer. Cover the pot and let it cook for about 30-40 minutes, or until the chicken is cooked through and tender.
• STEP 6.Serve the Pollo Rojo with rice, beans, and warm tortillas. Garnish with fresh cilantro and lime wedges, if desired.

Cooking Tips

• For a spicier sauce, you can add some dried arbol chilies or cayenne pepper.
• If you prefer a milder sauce, remove the seeds and membranes from the dried chilies before blending.
• To save time, you can use store-bought red enchilada sauce instead of making the sauce from scratch.

Storage and Serving

• Leftover Pollo Rojo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken and sauce in a skillet over medium heat until warmed through.
• Serve the leftovers with fresh tortillas and your favorite toppings, such as avocado, sour cream, and shredded cheese.