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New Mexico Chili Chicken

Creating Mexican flavors with a New Mexico chili marinated chicken and then the marinade is cooked down to become a sauce deepening the flavor.
Course dinner
Cuisine Chicken, Gluten free, Mexican Food
Keyword cheese, chicken, gluten free, Mexican food,
Prep Time 2 minutes
Cook Time 35 minutes
Resting Time 1 minute
Total Time 37 minutes
Servings 4 people
Author Feed Your Soul Too

Ingredients

Chicken & Spices

  • 4 Quarters Legs & Thighs
  • 2 Tbsp Adobo Seasoning

New Mexico Chili Marinade

  • 3 Whole Dried New Mexico Chilies
  • 2 Cloves Garlic rough chopped
  • 1 Whole Red Pepper
  • 1 Tsp Vietnamese Cinnamon
  • 1 Tbsp Brown Sugar
  • 1 Tbsp White Distilled Vinegar

Cheese

  • 4 ounces Panela
  • 1/4 Whole Red Onion
  • 1 & 1/2 Tbsp Olive Oil

Instructions

Chicken & Spices

  1. Spice all the chicken with the adobo seasoning.  Set aside.

New Mexico Chili Marinade

  1. Place a red pepper on a baking tray and drizzle with olive oil.  Place in a 350 degree oven and cook for 20 - 30 minutes.  Remove from the oven and place in a paper bag for 20 minutes.  Peel the skin and place in the blender.

    Begin by hydrating the chilies in boiling water for 20 minutes.  After 20 minutes, remove the chilies, seed and place in the blender.

    Add the rest of the ingredients and blend until fully combined.    

    Add 1 tbsp of the oil to a cast iron skillet.  Heat on medium high heat.  Add the chicken and brown on each side.  Next, pour the the marinade over the chicken and place in a 350 degree oven and cook for 20 minutes.  Add in the onions and the panela and cook for another 10 minutes.

    Let rest for a minute.  Serve over polenta with enchilada sauce.  Enjoy!