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Garlic Ancho Chicken

Cooking in smaller portions used to prove to be a challenge for me. Not anymore! This is a perfect dinner for two or a light dinner for four. Add a big green salad and your favorite rice dish on the side.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 2 Servings

Ingredients

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

Instructions

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.

Next

  • 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.

Notes

Plan ahead and prepare my Garlic Mojo Sauce and Chile Ancho Salsa Ahead of time for future quick meals like this one. Click the links to see full recipes on my blog.
https://pinaenlacocina.com/salsa-para-enchiladas-de-chile-ancho-pure-chile-ancho-enchilada-sauce/ 
 
https://pinaenlacocina.com/grilled-pork-steak-garlic-mojo-tacos-de-carnitas/