Best Guajillo Roasted Chicken Recipes

GUAJILLO-ROASTED CHICKEN

Steps:

• Heat oven to 425ºF.
• Mix first 3 ingredients until blended. Pour half over chicken in bowl; turn to evenly coat both sides of each piece. Stir honey into remaining dressing mixture.
• Cover rimmed baking sheet with foil; spray with cooking spray. Place chicken, skin sides up, on prepared baking sheet.
• Bake 30 to 35 min. or until chicken is done (165ºF), brushing with remaining dressing mixture for the last 10 min. Cut into smaller pieces to serve.

MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
• Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
• Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
• Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
• Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
• Ladle soup into bowls and top with tortilla strips.

CHICKEN GUAJILLO

Steps:

• Sauté onion and garlic in butter.
• Grind chiles and liberally coat chicken breasts.
• Add chicken and broth to onions and garlic.
• Cover and simmer 30 minutes or until chicken is tender.
• Serve with rice, pasta, or use your imagination.