Ancho chicken is a flavorful Mexican-inspired chicken dish that typically features bone-in chicken parts or boneless chicken thighs simmered in a sauce made from dried ancho chiles. This aromatic dish packs some heat along with deep, earthy flavors thanks to the ancho chiles used. If you enjoy bold, complex flavors, ancho chicken is a must-try!
What is Ancho Chile?
The ancho chile is key to making authentic tasting ancho chicken. The ancho is a large heart-shaped dried chile that ranges in color from dark burgundy to blackish-red. It has a wrinkled appearance and is mildly hot with notes of raisin and plum.
Ancho chiles are actually dried poblano peppers. Poblanos are one of the most popular chiles used in Mexican cuisine. When they are dried, they become anchos. The drying process concentrates the flavor of the chile and gives it a complex, earthy taste and just a hint of heat.
Compared to other dried chiles, the ancho is on the milder end of the spectrum. However, it still provides a nice kick of heat along with its rich, fruity flavor. This combination makes the ancho extremely versatile in Mexican cooking.
Ancho Chicken Ingredients
Ancho chicken recipes typically call for just a few simple ingredients
- Bone-in chicken thighs or legs, or boneless chicken thighs
- Dried ancho chiles
- Aromatics like onion and garlic
- Canned tomatoes or tomato sauce
- Chicken broth or water
- Spices like cumin, oregano, and black pepper
Many recipes also include another type of dried chile, such as guajillo or chipotle, to amp up the flavor. Beer, orange juice, or lime juice are sometimes used to provide additional depth.
How to Make Ancho Chicken
There are a few keys steps to making flavorful ancho chicken at home:
Rehydrate and Puree the Chiles
Ancho chiles need to be rehydrated before using. This softens the chiles and allows them to puree smoothly. Remove the stems and seeds then soak the chiles in hot water for 20-30 minutes until softened. Drain and puree in a blender with a bit of the soaking liquid.
Cook the Aromatics
Sauté onion, garlic, and spices like cumin in a bit of oil over medium heat until softened and fragrant. This builds a flavor base for the sauce.
Simmer the Chicken in the Chile Sauce
Add the pureed chiles, canned tomatoes, and chicken broth to the aromatics. Bring to a simmer then add the chicken. Cook over medium-low heat for 30-60 minutes until the chicken is very tender and the sauce has thickened.
Finish with Fresh Flavor
Just before serving, garnish the ancho chicken with chopped fresh cilantro and a squeeze of lime juice. This adds brightness to the rich, earthy flavors.
Ancho Chicken Variations
One of the great things about ancho chicken is how customizable it is. Try these tasty variations:
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Beer Ancho Chicken: Replace some of the broth with Mexican beer like Negra Modelo for depth.
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Citrus Ancho Chicken: Add orange juice or lime juice to brighten up the sauce.
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Green Ancho Chicken: Add some chopped tomatillos for tang and green color.
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Smoky Ancho Chicken: Use chipotle chiles in adobo sauce for a smoky flavor.
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Shredded Ancho Chicken: Shred the cooked chicken and return it to the sauce for tacos or enchiladas.
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Ancho Beef or Pork: Substitute beef stew meat or pork shoulder for the chicken.
How Spicy is Ancho Chicken?
Compared to dishes made with habanero, ghost pepper, or other extremely hot chiles, ancho chicken is mildly spiced. The ancho chiles add a noticeable level of heat, but it won’t overwhelm or overpower the other flavors.
The spice level can vary based on the number and type of chiles used, as well as your personal tolerance for heat. Using guajillo or chipotle chiles in addition to the anchos will result in a spicier dish. You can also control the heat level by removing all or most of the seeds and inner membranes from the chiles, which is where most of the spicy capsaicin compounds are concentrated.
Even if you are sensitive to spice, you should be able to enjoy ancho chicken thanks to the mellow, fruity flavor of the anchos. Just start with less chiles and work your way up to more heat over multiple recipes.
Ancho Chicken Pairings and Serving Suggestions
Ancho chicken tastes amazing served up simply with warm tortillas on the side. Here are some other tasty ways to serve it:
- In tacos, burritos, enchiladas, or tamales
- Over rice or cauliflower rice
- With roasted veggies like onions, peppers, and squash
- Topped with salsa, guacamole, cheese, or sliced jalapeños
- On nachos or tostadas
- In quesadillas or empanadas
- Over salad greens for a protein-packed meal
A dollop of sour cream or Mexican crema can help balance the heat. Ancho chicken also pairs nicely with lime wedges, sliced avocado, cilantro, and a Mexican beer or margarita.
Where to Find Authentic Ancho Chiles
You’ll need dried ancho chiles to make genuine tasting ancho chicken. Here’s where to source them:
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Mexican markets: Look in the spices and dried chiles section. Stores like El Super often have great selection and pricing.
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Online: Companies like MexGrocer.com sell all kinds of dried Mexican chiles.
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Latino aisles: Some regular supermarkets have a section dedicated to Mexican ingredients including dried chiles.
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Bulk bins: Specialty food stores like Whole Foods or Sprouts sometimes stock anchos in their bulk spice bins.
For the most authentic flavor, seek out anchos grown and dried in Mexico. The chili pepper growing region of Zacatecas is well known for quality anchos.
Ancho Chicken is Worth a Try!
If you like bold Mexican flavors, ancho chicken needs to be on your radar. The rich, complex taste provided by the ancho chiles sets it apart from generic chili or taco seasoning. With just a few ingredients you can enjoy this flavor-packed dish. Experiment with different variations until you find your favorites. Ancho chicken is sure to earn a regular spot in your dinner rotation.
What are Ancho Chiles?
Anchos are dried poblano chiles. They’re the sweetest of all dried chiles with a flavor that’s similar to raisins. Find them in the produce section.
Season chicken with oregano, cumin, and black pepper. Sauté chicken in oil in a nonstick skillet over medium-high heat until brown, 2 minutes per side; transfer to a plate.
Toast chiles in same skillet over medium heat, 2 minutes. Add tomatoes, onion, garlic, and tortilla; simmer 3 minutes. Stir in broth, bring to a boil, reduce heat to medium-low, and return chicken to skillet.
Cover skillet and cook chicken until a thermometer inserted into the thickest part registers 165°, about 5 minutes; transfer chicken to a plate and tent with foil.
Purée tomato mixture in a food processor or blender; stir in salt.
Serve sauce over chicken; top servings with cheese.
Test Kitchen Approved Nutritional Facts
Per serving
Calories: 322
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 108mg 36%
Sodium 231mg 9%
% Daily Value*
Carbs 14g 4%
Protein 37g
*Percent Daily Values are based on a 2,000 calorie diet.
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Ancho Roast Chicken
FAQ
What flavor is ancho?
Ancho chiles have a rich and complex flavor. They are sweet and taste like plums and raisins. There is a bit of a vegetal, tobacco-like back note and an underlying, almost chocolatey, earthy bitterness.
What is ancho sauce made of?
Ancho sauce is primarily made from ancho chile peppers, which are dried poblano peppers, along with other ingredients like onions, garlic, tomatoes, and spices.
Is ancho chicken spicy?
What is the difference between ancho and chipotle?
Ancho and chipotle peppers are both dried chilies, but they come from different fresh peppers and have distinct flavor profiles. Anchos are dried poblano peppers, offering a mild, sweet, and earthy flavor with hints of raisin and chocolate.