I love this red chile mojo!! It pairs well with chicken, pork and seafood! So delicious and flavorful!
Course Main Course
Prep Time 25minutes
Cook Time 1hour5minutes
Marinate Chicken 6hours
Total Time 7hours30minutes
12drumsticksor 8 bone on, skin on chicken thighs
Salt and pepper, to taste
6Chile Guajillostems and seeds removed
6 chile de arbolstems removed
20cloves of garlicpeeled
Juice of 2 large limes
1cAvocado or olive oil
Season the chicken lightly with salt and pepper on both sides. Transfer to a plastic storage bag. Set aside.
To a large skillet, at medium heat, add the dried chiles and garlic. After a minute, drizzle in 1 1/2 teaspoon of oil. When the ingredients begin to fry and sizzle, stir them often for the next 2-3 minutes. Add the oregano and stir for 30 more seconds. Remove from heat.
To the blender, add the chile mix, juice of two large limes, 1 cup of oil, salt and pepper to taste. Blend on high until mostly smooth. Taste for salt. Pour into bag with chicken. Seal bag. Using you hands, move chicken pieces to they are evenly coated with red chile mojo. Chill for 6 hours over overnight.
When ready to cook, pull out the chicken and lay it skin side down onto a shallow baking pan. Let it come up to room temperature for 25 minutes.
Preheat oven to 450 degrees F.
When ready, place chicken on middle rack in preheated oven. Bake for 20 minutes. After 20 minutes, flip chicken over. Pour chicken broth into bottom of baking pan. Return chicken to oven and continue roasting for 25-30 minutes.
For more browning, you can place the chicken under the broiler for one minute. It's optional. Plate the chicken and spoon on some of the mojo left in the skillet over the chicken. Serve with your favorite sides. warm tortillas and your favorite salsa.
The red chile mojo can be prepared ahead of time for more flavor. It can be frozen for 6 months! Delicious mixed with some balsamic vinegar for a bread dip or mixed with roasted vegetables. Delicious served over a soft cheese as an appetizer.