Oven Marinated Chicken with Dried Chiles
Main course
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 PremiumStarting at €1.49/month
Cook Time
2 h 45 min
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This oven marinated chicken is a perfect recipe for Christmas or any special celebration. The key is in the dried chile sauce, which gives it a deep and slightly spicy flavour. I always prepare this recipe for Christmas dinner and everyone loves it. The marinade requires a bit of time, but the end result is worth it. The meat is juicy and full of flavour. Serve this chicken with white rice, refried beans and corn tortillas for a complete and delicious meal. It is a dish that always triumphs!
Ingredients (16 ingredients)
-
1 piece chicken cut into eighths clean (or whole)
-
2 piece dried morita chiles
-
4 piece dried ancho chiles
-
4 piece dried guajillo chiles
-
3 clove peeled garlic
-
0.5 piece peeled onion
-
4 piece red tomatoes
-
1 cucharada postre cumin
-
1 cup orange juice
-
1 trozo butter
-
2 cucharadas soperas chicken bouillon powder
-
1 cucharada sopera oregano
-
1 pinch salt
-
1 pinch pepper
-
1 trozo cinnamon stick
-
2 piece cloves
Preparation (4 steps)
Hydrate and Cook the Chiles
Remove the seeds from the 2 dried morita chiles, 4 dried ancho chiles and 4 dried guajillo chiles. Place the clean chiles in the Thermomix glass along with 3 peeled garlic cloves, ½ peeled onion and 4 red tomatoes. Add water to cover the ingredients. Program 20 Min./100°C/Stufe 1.
Prepare the Enchilada Sauce
Once the chiles and vegetables are cooked, pour the contents of the glass into a colander over a bowl to separate the solids from the liquid. Return the strained solids to the Thermomix glass. Add 1 dessertspoon of cumin, 2 tablespoons of powdered chicken consommé, 1 tablespoon of oregano, 1 pinch of salt, 1 pinch of pepper, 1 piece of cinnamon stick, 2 cloves and 1 cup of orange juice. Crush 1 Min./Stufe 10. If the sauce is very thick, add a little of the strained cooking liquid until the desired consistency is obtained.
Marinate the Chicken
Cut 1 chicken into clean eighths. Season the chicken pieces with salt and pepper to taste. Place the chicken in a large bag or container and pour the enchilada sauce over the chicken. Mix well to ensure all pieces are covered with the sauce. Marinate in the refrigerator for at least 2 hours, or ideally overnight.
Bake the Chicken
Preheat the oven to 180°C. Grease a baking sheet/tray with a little butter. Place the marinated chicken pieces on the tray, along with all the sauce. Spread it well over the top and cover with aluminium foil. Bake the covered chicken for 45 minutes. Remove the aluminium foil, soak the chicken with the sauce again, place some pieces of butter on top and bake uncovered for 30 more minutes, or until golden brown.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Ana Sanchez
2
Rezepte
0
Kochbücher
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
