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Chicken with Mulato Chilli Sauce

This recipe showcases Mulato Chillies.


2 large dried mulato chillies
900ml hot water
4 chicken drumsticks skin removed
4 chicken thighs skin removed
Salt and freshly ground pepper
3 large scallions, coarsely chopped
2 large garlic cloves, coarsely chopped
1 medium onion, coarsely chopped
50g firm chorizo, cut into 1/2-inch dice
50ml dry white wine
1 large tomato, cut into 1-inch dice (1 1/4 cups)
1 teaspoon dried Mexican oregano
2 small choco—peeled, quartered lengthwise and pitted


Put the mulato chillies in a medium bowl and cover with the hot water; cover them with an inverted small plate to keep them submerged. Let the chillies soak until softened, about 30 minutes. Drain the chillies, reserving 125ml of the soaking liquid. Stem, seed and coarsely chop the chillies.
Heat a large nonstick frying pan. Season the chicken with salt and pepper and add the pieces to the frying pan, skin side down.

Cover partially and cook over moderately high heat until well browned on both sides, about 15 minutes.

Transfer the chicken to a plate. Pour off all but 1 tablespoon of fat from the frying pan and reserve for cooking the rice (optional).
Add the scallions, garlic, onion and chorizo to the remaining fat in the frying pan and cook, stirring, until softened, about 4 minutes.

Add the chopped chillies, wine, tomato, oregano and the reserved chilli soaking liquid and simmer for 1 minute.

Arrange the chicken in the frying pan, skin side up. Tuck the choco in between the pieces of chicken. Cover and cook over low heat until the choco is tender and the chicken is cooked through, about 30 minutes.
Transfer the chicken and choco to plates. Boil the sauce over high heat until reduced, about 4 minutes. Season with salt and pepper.

Spoon the sauce around the chicken and serve with rice.

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