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Best Easy Pollo en Salsa Pasilla Recipe

Name: Best Easy Pollo en Salsa Pasilla Recipe
Total time: 80 min
Yield: 240 g
Ingredients: bone-in chicken thighs 2 lbs; dried pasilla chiles 4 pieces; plum tomatoes 4 pieces; white onion 1 medium; garlic cloves 3 cloves; chicken broth 2 cups; vegetable oil 2 tbsp; salt 1.5 tsp; black pepper 0.5 tsp; dried oregano 0.5 tsp

Chicken simmered in a deep, earthy pasilla chile sauce with subtle fruity notes. This high protein chicken dish brings sophisticated, mild heat to family dinners.

Cook 80 min Difficulty NORMAL 325 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

bone-in chicken thighs 2 lbs
dried pasilla chiles 4 pieces
plum tomatoes 4 pieces
white onion 1 medium
garlic cloves 3 cloves
chicken broth 2 cups

Seasonings/Sauce

vegetable oil 2 tbsp
salt 1.5 tsp
black pepper 0.5 tsp
dried oregano 0.5 tsp

Nutrition summary

Carbohydrates 15 g 19%

Protein 33 g 41%

Fat 13 g 40%

Serving size 240g

Cooking steps

1

Remove stems and seeds from pasilla chiles. Toast them in a dry skillet over medium heat for 1–2 minutes until fragrant, being careful not to burn.
2

Place toasted chiles in a bowl and cover with hot water for 15 minutes to soften. Drain and set aside.
3

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Sear chicken thighs until golden brown on both sides, about 5 minutes per side. Remove chicken and set aside.
4

Roast tomatoes, onion, and garlic in the same skillet for 5–7 minutes, turning occasionally for even char.
5

Combine softened chiles, roasted tomatoes, onion, garlic, oregano, 1 cup chicken broth, salt, and black pepper in a blender. Blend until completely smooth.
6

Strain the blended sauce back into the skillet. Simmer over medium heat for 8 minutes, stirring frequently, to deepen the flavors.
7

Return chicken to the sauce, add the remaining 1 cup chicken broth, and bring to a gentle simmer. Cover and cook on low heat for 35–40 minutes, occasionally basting the chicken with sauce for even flavor infusion.
8

Remove lid and increase heat slightly for the last 5 minutes to let the sauce thicken if needed. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Pollo en Salsa Pasilla Recipe?

The key ingredient is dried pasilla chiles. They provide the dish with its signature earthy depth, mild heat, and subtle fruity undertones that define the character of the sauce and differentiate this recipe from other chicken dishes.

Q. How should I control the heat during cooking to prevent burning the chiles and chicken?

Toast the pasilla chiles over medium heat for just 1–2 minutes, watching closely to avoid burning. For chicken, sear over medium-high heat for color but switch to low heat when simmering in sauce. Slow, gentle simmering ensures tenderness and prevents sauce from scorching.

Q. How can I ensure the chicken stays juicy and the sauce rich, not watery?

Sear chicken thoroughly before simmering and cover while cooking in the sauce to lock in moisture. Keep a gentle simmer and baste periodically with the sauce. For a thicker sauce at the end, remove the lid and increase heat slightly to allow excess liquid to evaporate.

Q. What is the nutrition profile of one serving of this Pollo en Salsa Pasilla?

Each serving (240g) provides approximately 325 kcal, with 15g carbohydrates (19% of calories), 33g protein (41%), and 13g fat (40%). This makes it a high protein entrée ideal for balanced family meals.

Best Easy Pollo en Salsa Pasilla Recipe

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