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Juicy chicken thighs simmered in rich red chile sauce, garnished with fresh cilantro.

Spicy Chicken Thighs in Red Chile

Pollo a la Diabla, or "Chicken Thighs in Red Chile," is a bold and flavorful Mexican dish featuring tender chicken thighs simmered in a rich, spicy red chile sauce. This classic recipe uses a combination of guajillo and chipotle peppers, along with tomatoes, garlic, and onion, to create a smoky, aromatic sauce. Perfect for family dinners or meal prep, this dish is as versatile as it is delicious.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Cuisine Mexican
Servings 6
Calories 350 kcal

Equipment

  • Large skillet or Dutch oven
  • Blender or food processor
  • Knife and cutting board
  • Medium mixing bowl
  • Airtight storage containers (if storing or freezing)

Ingredients
  

  • Chicken
  • 2-3 pounds bone-in skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • Sauce
  • 6 dried guajillo chiles
  • 3.5 ounces chipotle peppers in adobo sauce
  • 1 cup chicken broth
  • 2 Roma tomatoes chopped
  • 1 red onion diced
  • 6 garlic cloves peeled
  • 1/2 lime for juice
  • Seasonings
  • Chili powder
  • Smoked paprika
  • Dried oregano
  • Cumin
  • Garlic powder
  • Salt and pepper
  • Garnishes Optional
  • Lime wedges
  • Sour cream
  • Sliced avocado
  • Crumbled queso fresco
  • Chopped cilantro
  • Pickled red onions

Instructions
 

  • Prepare the Chiles:
  • Soak dried guajillo chiles in hot water for 30 minutes to soften them.
  • Season the Chicken:
  • In a bowl, mix chili powder, smoked paprika, dried oregano, cumin, garlic powder, salt, and pepper. Rub this seasoning mix over the chicken thighs.
  • Brown the Chicken:
  • Heat a large skillet or Dutch oven over medium-high heat. Add olive oil and sear the chicken thighs on both sides until golden brown (about 3-4 minutes per side). Remove and set aside.
  • Make the Sauce:
  • In the same skillet, sauté the soaked guajillo chiles, chipotle peppers, their soaking liquid, tomatoes, onion, and garlic for 10 minutes. Transfer to a blender and blend until smooth.
  • Simmer the Chicken in Sauce:
  • Return the blended sauce to the skillet. Add chicken thighs and simmer on low heat, covered, for 30 minutes, until the chicken is tender and the sauce has thickened.
  • Serve:
  • Plate the chicken and drizzle with red chile sauce. Serve with steamed rice, refried beans, or tortillas. Garnish with lime wedges, sour cream, or other toppings as desired.

Notes

Adjusting Spice Levels: For a milder sauce, use fewer chipotle peppers or omit the seeds. For more heat, add chile de arbol peppers.
Storage:
Store cooked chicken in an airtight container in the fridge for 3-4 days.
Freeze the sauce or the entire dish for up to 4 months. Thaw overnight in the fridge before reheating.
Nutritional Highlights:
High in protein, vitamin C, calcium, and iron.
Suitable for gluten-free, dairy-free, low-carb, keto, and paleo diets.