Ancho Chile Chicken Thighs

Ancho Chile Chicken Thighs

The ancho chile is the basic chile for all moles. It is mild, very tasty, but without extreme chile heat. This recipe is fast and is one of those recipes that brings a workday to a warm and wonderful end. And don’t we all love that. What’s better than Mexican comfort food? It is extremely good and quick and easy to make.For a lighter version I use the ChileBoss™ New Mexico Red.


  • 2 pounds chicken thighs with skin

  • ¾ cup of ChileBoss™ New Mexico Mole or

  • ¾ cup ChileBoss™ New Mexico Red

  • 1 teaspoon of pure ancho chile powder or

  • 1 teaspoon pure ground red chile powder

  • I teaspoon of cumin

  • 2 teaspoons sea salt

  • 1/3 cup white wine or chicken broth

  • 1 avocado

  • Canola oil (for frying)


  1. Toss chicken with ancho or red chile powder, cumin, and 2 teaspoons salt in a large bowl to coat. Cover and chill for 1 hour.

  2. Heat a large cast-iron skillet over medium-high heat.

  3. Coat pan with a thin layer of oil.

  4. Working in batches, place thighs in skillet in a single layer (do not crowd) skin side down. Cover and cook until a crust forms, about 10 to 15 minutes.

  5. Turn and cook, uncovered, until thighs are cooked through, 3-4 minutes longer.

  6. Remove the thighs from the pan and keep warm while you deglaze the pan with the white wine, then reduce the liquid by half. Add ChileBoss™ New Mexico Red or Mole Sauce and cook until the sauce is reduced by about a third.

  7. Add the thighs back to the pan and warm them up, making sure they are well-coated with the sauce.

  8. Transfer to a platter and let it rest for 5 minutes.

  9. Season with salt freshly ground pepper and finely chopped cilantro.

  10. Serve with red quinoa and garnish with avocado sprinkled with fresh lime juice.

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