Garlic ancho chicken prepared in a cast iron skillet and finished in the oven. It’s the perfect dinner for two or a light dinner for four served with your favorite sides. For this recipe of garlic ancho chicken I gave you a quick version of preparing the garlic mojo and chile ancho salsa. In the notes of the recipe I provide the links to the original recipes for both. If you have the time, I would suggest preparing them. They freeze well and can be used for so many other recipes.
This was a quick weeknight meal I prepared a little while back. It was in the evening, and I had not planned on sharing it on the blog. But, I had so many request for it that I decided to go ahead and post it. There are no prep photos, lol! Just a delicious, tender and moist chicken hot out of the oven!
Any red chile based salsas can be used for this recipe. So go ahead and prepare that big pot of red enchilada sauce. it’s not just for enchiladas anymore!
Garlic Ancho Chicken
For Chile Ancho Salsa
- 2 large chile ancho pods stems and seeds removed
- 1-2 serrano or jalapeño stem removed
- 2 cloves of garlic
- 1 tbs apple cider vinegar
- 1/2 tsp cumin
- Salt to tase
You Also Need
- 2 large leg quarters
- Salt and pepper to taste
- 6 cloves of garlic
- 1/3 cup Plus 2 tablespoons Grapeseed or olive oil
- 3 large lemons slice 1 and reserve for later, juice the other 2
- 1 tsp Mexican Oregano
- 1 large white onion sliced into rings
- 1 tbs Parsley finely chopped
For Chile Ancho Salsa
- In a sauce pan, combine the chile ancho, serrano(or jalapeño) and garlic. Cover with water and bring up to a boil at medium heat. Reduce heat and simmer for 10 minutes.
- Drain all, but 1 cup of water from the chiles. Transfer to the blender. Add vinegar, cumin and salt to taste. Blend on high until very smooth. Taste for salt. Set aside.
- Preheat oven to 425 degrees F
- Add 2-3 tbs of grapeseed oil and preheat cast iron pan at medium heat
- Sear the leg quarters for 4 minutes per side
- To the blender, add the 6 cloves of garlic, juice of 2 lemons, 1/3 cup oil, 1 teaspoon oregano, salt and pepper. Blend on high until smooth. Set aside.
- Season the chicken lightly with salt and pepper on both sides. Preheat 2 tablespoons of oil in cast iron skillet at medium heat for a few minutes. When hot, sear the chicken for 4-5 minutes per side. After you sear the chicken on both sides, remove it from the pan onto a plate.
- Turn the heat off. Add the fresh onion rings in an even layer to the bottom of skillet. Add chicken back in, skin side up.
- Pour garlic/lemon mix over the top of chicken. Add some lemon slices to the skillet on or around the chicken. Add some parsley and place in preheated oven uncovered for 20 minutes.
- After 20 minutes, take out the chicken and baste with chile ancho salsa. Place back in the oven for 20 minutes. Again take out and baste and then back in the oven for 10-15 minutes.
- Remove chicken from oven and let it rest for 15 minutes before serving . If you like you can lightly brush with more chile ancho salsa right before serving.