Guajillo Braised Chicken Thighs with Potatoes (Edit recipe)

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Tender US Wellness Meats chicken thighs are braised in a vibrant adobo made from dried guajillo, chile de árbol, fresh garlic, Mexican oregano, and True Made Foods Honey Mustard. Seasoned with True Made Foods Mother of All Rub and seared until golden, the chicken slow-cooks alongside potatoes and onions until perfectly tender. The chiles lend a rich color and deep richness while the honey mustard adds a little sweetness and acidity. Serve with plenty of sauce over the chicken and potatoes for a deeply comforting dinner.

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PREP TIME

20 minutes

COOK TIME

1 minute

INGREDIENTS

15

Serves: 3

Ingredients

Chicken

1 lb Chicken Thigh, Bone In and Skin On - US Wellness Meats
1 Tbsp Avocado Oil, for searing
1 tsp All Rub All Purpose Seasoning - True Made Foods

Braising Sauce

7 whole Guajillo Chile, Dried, stemmed and seeded)
3 whole Chiles de Arbol, stemmed
0.333 cup Honey Mustard - True Made Foods
0.75 tsp All Rub All Purpose Seasoning - True Made Foods
0.25 tsp Mexican Oregano, Dried
2 cloves Garlic
1 cup Chicken Broth
1 tsp Kosher Salt, plus more per taste
.5 whole White Onion, thinly sliced
3 whole Yukon Gold Potatoes, peeled and cut into 1 1/2 inch pieces

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the guajillo chiles and chiles de árbol in a small saucepan, cover with water, and bring to a boil.
Boil for 10 to 15 minutes until the chiles are completely soft.
Transfer the soft chiles to a blender along with the garlic cloves, broth, the True Made Foods Honey Mustard, the All-Purpose Rub, oregano, and 1 teaspoon of kosher salt.
Blend on high until completely smooth and vibrant red.
Strain using a fine-mesh sieve for a smooth sauce (not necessary if using a high-powered blender).
Set aside.
Preheat your oven to 325°F.
Pat your chicken thighs completely dry with paper towels.
Season both sides lightly with the 1 teaspoon of All-Purpose Rub.
Heat 1 tablespoon of oil in a Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the hot pot.
Sear undisturbed for 6 to 8 minutes until the skin is golden and crisp.
Flip and sear for another 2 minutes on the other side.
Remove the chicken thighs from the Dutch oven and set them aside on a plate, leaving the rendered fat in the pot.
Lower the heat to medium. Add the sliced yellow onion directly into the chicken fat in the Dutch oven, sautéing for 3 minutes until softened.
Add the potatoes and onions to the same pot..
Cook and sauté for about 3–4 minutes.
Pour the blended guajillo adobo sauce over the potatoes and onions.
Scrape up any browned bits from the bottom.
Bring the sauce to a gentle simmer for about 2 minutes, stirring frequently.
Nestle the chicken thighs into the sauce skin-side up.
The sauce should come partway up the chicken but shouldn't cover the skin so it stay crispy.
Cover the pot and place it in the oven.
Braise for 45 to 50 minutes, or until the potatoes are fork-tender and the chicken is fall-apart tender.
Remove the lid and continue cooking for another 10–15 minutes, or until the chicken is completely tender and reaches 165°F internally.
Serve with plenty of the guajillo sauce over the chicken and potatoes.

Notes

If the sauce seems too thick during cooking, add a small splash of water or broth. If it's too thin at the end, remove the chicken and potatoes and simmer the sauce on the stove for a few minutes until it thickens.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	860
Fat:	28 g
Carbohydrates:	70 g
Protein:	39 g
Cholesterol:	127 g
Sodium:	1365 mg
Fiber:	3 g
Sugars:	40 g
Sugar Alcohol:	0 g
Calculated per serving.