Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 15 min

Description

This chicken in pasilla chile sauce is a traditional Mexican dish that is always a hit at home. The sauce, with its deep and slightly spicy flavor, enhances the flavor of the chicken in a spectacular way. Preparing it is simpler than it seems, and the result is a comforting and flavorful dish. Ideal for a family meal or a special dinner. It can be accompanied with white rice or corn tortillas. Go ahead and try this delight, I assure you that you will not regret it! It is also an excellent option to enjoy the authentic flavors of Mexico.

Ingredients (12 ingredients)

Preparation (6 steps)

Chicken cooking

Place the 6 pieces of chicken in a pot with enough water and salt to taste. Cook for 40 minutes in a normal pot or 25 minutes in a pressure cooker. Reserve the resulting broth.

Preparation of the pasilla chiles

Clean the 10 pasilla chiles very well, removing stem, veins and seeds. Place them in a container with hot water and let them soak for 15 minutes to soften.

Roasting vegetables

Place the 2 cloves of garlic, the piece of onion, the huaje tomato and the 3 green tomatoes in a pan or comal. Roast the vegetables for 10 minutes, turning them occasionally so that they roast evenly.

Sauce preparation

Thermomix® Setting

3 min/Speed 10

Place the softened pasilla chiles, garlic, onion, roasted tomatoes, a little of the chile water, a pinch of cumin and a pinch of oregano in the Thermomix glass. Crush 3 Min./Stufe 10 until you get a slightly thick sauce.

180

Brown the chicken

Heat the 2 tablespoons of oil in a pan. Add the cooked chicken pieces and lightly brown them on all sides.

Final cooking of the chicken in sauce

Pour the pasilla chile sauce over the browned chicken. Add half a cup of reserved chicken broth, salt and pepper to taste. Cook over low heat for 10 minutes for the flavors to integrate.