Have you ever found yourself staring at a menu wondering what exactly ancho chicken is? Or maybe you’ve seen recipes online but aren’t sure if it’s something your family would enjoy? Well, I’m here to demystify this delicious dish for you! As a passionate home cook who loves experimenting with different flavors, I’ve fallen in love with ancho chicken and can’t wait to share everything I know about it with you.
The Basics: What Exactly is Ancho Chicken?
Ancho chicken is a flavorful Mexican-inspired chicken dish that typically features chicken (usually bone-in parts or boneless thighs) simmered in a rich sauce made from dried ancho chiles. This aromatic dish packs some heat along with deep, earthy flavors thanks to the star ingredient – ancho chiles.
What makes ancho chicken special is its complex flavor profile that goes beyond just spiciness. The dish offers a wonderful balance of smoky, slightly sweet and earthy notes that make it incredibly satisfying and versatile.
The Star Ingredient: Ancho Chiles
To understand ancho chicken, you first need to know about ancho chiles:
- What they are: Ancho chiles are actually dried poblano peppers. When fresh poblano peppers (which are popular in Mexican cuisine) are dried, they become anchos.
- Appearance: They have a large heart-shaped form ranging from dark burgundy to blackish-red with a wrinkled appearance.
- Flavor profile: Anchos have a rich, complex flavor that’s mildly hot with notes of raisin, plum, and even chocolate. They’re relatively mild compared to other dried chiles.
- Heat level: Anchos typically register between 1,000-2,000 Scoville Heat Units (SHU), making them approachable even for those who don’t love super spicy food.
The drying process concentrates the flavors of the poblano, giving anchos their distinctive rich, fruity taste with just a hint of heat. This combination makes them extremely versatile in Mexican cooking and perfect for creating depth in sauces.
Key Ingredients for Making Ancho Chicken
A typical ancho chicken recipe includes:
- Chicken: Usually bone-in chicken thighs or legs, or boneless chicken thighs (which tend to stay more tender during cooking)
- Dried ancho chiles: The foundation of the dish’s flavor
- Aromatics: Onion and garlic
- Tomatoes: Often canned tomatoes or tomato sauce
- Liquid: Chicken broth or water
- Spices: Typically cumin, oregano, and black pepper
Many recipes also include additional dried chiles like guajillo or chipotle to enhance the flavor profile. Some variations incorporate beer, orange juice, or lime juice for additional depth and complexity.
How to Make Ancho Chicken: A Step-by-Step Guide
Making ancho chicken at home isn’t complicated, but it does involve a few key steps to develop those rich flavors:
1. Prepare the Chiles
First, you’ll need to rehydrate your dried ancho chiles:
- Remove stems and seeds
- Soak in hot water for 20-30 minutes until softened
- Drain and puree in a blender with some of the soaking liquid
2. Create the Flavor Base
- Sauté onions, garlic, and spices in oil until softened and fragrant
- This builds the foundation for your sauce
3. Simmer the Chicken
- Add the pureed chiles, tomatoes, and broth to the aromatics
- Bring to a simmer and add your chicken
- Cook over medium-low heat for 30-60 minutes until the chicken is very tender and the sauce has thickened
4. Finish with Fresh Elements
- Just before serving, add fresh cilantro and a squeeze of lime juice
- This brightens up the rich, earthy flavors
The magic of ancho chicken comes from the slow simmering process, which allows the flavors to develop and the chicken to become super tender. Trust me, it’s worth the time!
Is Ancho Chicken Spicy?
This is a common question I get asked! The answer: generally, ancho chicken is mildly spicy. Since ancho chiles are on the milder end of the dried chile spectrum, the dish has a noticeable warmth rather than overwhelming heat.
The spice level can vary depending on:
- How many ancho chiles you use
- Whether you include other, spicier chiles like guajillos or chipotles
- If you remove all the seeds and membranes (where most of the heat is concentrated)
Even if you’re sensitive to spice, you can still enjoy ancho chicken by using fewer chiles or making sure to remove all seeds. The mellow, fruity flavor of anchos makes this dish accessible to a wide range of palates.
Delicious Ancho Chicken Variations
One thing I love about ancho chicken is how customizable it is! Here are some tasty variations to try:
- Beer Ancho Chicken: Replace some of the broth with a dark Mexican beer like Negra Modelo
- Citrus Ancho Chicken: Add orange juice or lime juice to brighten the sauce
- Green Ancho Chicken: Incorporate tomatillos for tanginess and green color
- Smoky Ancho Chicken: Add chipotle chiles in adobo sauce for smokiness
- Shredded Ancho Chicken: Cook until the chicken can be easily shredded, then return to the sauce (perfect for tacos!)
You can even substitute beef stew meat or pork shoulder for the chicken to create ancho beef or pork variations.
Serving Suggestions: What Goes Well with Ancho Chicken?
Ancho chicken is incredibly versatile and can be served in numerous ways:
As a Main Dish
- Simply served with warm tortillas on the side
- Over Mexican rice or cauliflower rice
- Alongside roasted vegetables
In Other Dishes
- Tacos, burritos, or enchiladas
- Quesadillas or empanadas
- Nachos or tostadas
- Over salad greens for a protein-packed meal
Great Accompaniments
- A dollop of sour cream or Mexican crema
- Sliced avocado or guacamole
- Fresh cilantro
- Lime wedges
- Mexican beer or margarita
An Authentic Ancho Chicken Recipe
Want to try making ancho chicken yourself? Here’s a simple yet authentic recipe:
Ingredients:
- 2 large dried ancho peppers (stems and seeds removed)
- 1 large dried guajillo pepper (stem and seeds removed)
- 2 pounds boneless, skinless chicken thighs
- 1 15-ounce can diced tomatoes
- 1 small onion, peeled and quartered
- 2 cloves garlic, peeled
- 1/2 teaspoon sea salt
- Fresh cilantro for garnish
Directions:
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In a large pot, place the ancho peppers, guajillo pepper, diced tomatoes, onion, garlic, and 3 cups of water. Simmer on medium-high heat for about 10 minutes until the onion softens.
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Transfer the mixture to a blender and blend until smooth (be careful with hot liquids—cover the lid with a towel and start on low speed). Return the puree to the pot.
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Add chicken to the sauce and bring to a boil. Reduce heat to medium-low and simmer for 30-45 minutes until the chicken is tender.
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Remove chicken from the sauce and shred with two forks. Return the shredded chicken to the sauce and adjust seasoning.
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Serve garnished with fresh cilantro.
Where to Find Ancho Chiles
To make authentic ancho chicken, you’ll need dried ancho chiles. Here’s where to look:
- Mexican markets (in the spices and dried chiles section)
- The international aisle of well-stocked supermarkets
- Online retailers like MexGrocer.com
- Specialty food stores like Whole Foods (sometimes in bulk spice bins)
For the most authentic flavor, look for anchos grown and dried in Mexico, particularly from the Zacatecas region which is known for quality anchos.
FAQ: Common Questions About Ancho Chicken
Can I substitute ancho chili powder for whole dried anchos?
Yes, though the flavor won’t be quite as complex. If using powder, start with about 2-3 tablespoons for a typical recipe.
How long can I store leftover ancho chicken?
Refrigerated in an airtight container, it will keep for 3-4 days. It actually tastes even better the next day as the flavors continue to develop!
Can I freeze ancho chicken?
Absolutely! It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make ancho chicken in a slow cooker?
Yes! Place all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving.
What if I can’t find ancho chiles?
In a pinch, you could substitute another mild dried chile like pasilla or mulato, though the flavor profile will be somewhat different.
Why You Should Try Ancho Chicken
If you enjoy exploring Mexican flavors beyond the typical taco seasoning packet, ancho chicken is definitely worth adding to your recipe rotation. The rich, complex flavor provided by the ancho chiles elevates this dish far beyond ordinary chicken recipes.
With just a handful of ingredients and some patience during the simmering process, you’ll be rewarded with an incredibly flavorful dish that’s sure to impress family and friends. The versatility of ancho chicken means you can enjoy it in countless ways, making it perfect for meal prep or entertaining.
So next time you’re looking to spice up your dinner routine, give ancho chicken a try. I’m confident it’ll earn a regular spot in your meal rotation!
My Notes on this Recipe
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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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