Pollo Marinado en Chile Ancho (Chicken Marinated in Ancho Chilli)

Hola lovely people! Yes, I know, What a lovely surprise this is! I haven’t post anything for a while, but I have been doing so many things, that I hardly had time to write. Anyway, I hope you are all ok and you are starting to enjoy the lovely weather, because the summer is now officially just around the corner!

Today’s recipe is inspired in my friend Nadim’s chicken thighs recipe, he is a very good cook and has two lovely recipes for chicken that are always a hit when we have a bbq, but I would say that my recipe is the Mexican version of his as I marinated the chicken thighs in Ancho chilli and other mexican spices.

Some of the ingredients are easily available in the UK and other you will have to get them online in any of the Mexican websites that sell Mexican ingredients. So this is my first recipe of many for this summer, which is my favourite season, as a Mexican I guess it has to be, although I do know some Mexicans who live in very hot places that would love to have some of the weather we get in lovely England.

This recipe can be cooked in the oven or on the bbq grilled, read the tip section at the end to find out more about cooking the chicken on the bbq.

Well, I hope you are having a lovely evening!

Pollo Marinado en Chile Ancho (Chicken Marinated in Ancho Chilli)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

  • 6 organic chicken thighs de-boned
  • 20 organic baby potatoes
  • 5 tbsp ground Ancho chilli*
  • 1 tbsp ground cumin
  • 1 tbsp dried epazote*
  • 1 tbsp dried oregano
  • 3 tbsp white wine vinegar
  • 3 cloves garlic peeled and chopped
  • pepper to taste
  • 1 tbsp Maldon salt
  • 1/2 tsp dark soya sauce
  • 1/2 cup rapeseed oil

Instructions

  1. Preheat the oven on Gas Mark 6 or 180 C. Mix all the marinade ingredients.
  2. Place the chicken and potatoes in a large bowl and pour over the marinade. Leave in the fridge for 1 hour. No need to marinade more than that.
  3. Place the chicken and potatoes on a baking tray and place in the oven, making sure to turn the chicken once to cook evenly. After 30 min, check the potatoes, if they are cooked, take the tray out.
  4. Enjoy with a nice fresh salad of pea shoots, tomato, avocado, pumpkin seed, red onion and fresh cheese and, of course, a cold and very refreshing beer!
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Tip

  • I bought my ground ancho chilli and dried epazote with Mextrade (www.mextrade.co.uk)
  • I always try to buy organic when I can, but it is not compulsory to buy organic chicken and potatoes if you do not want.
  • If you are having a bbq, just place the chicken on the grill and you can wrap the potatoes in foil and place them in the grill. The cooking time will change depending on the heat.

Listo!

Provecho!

  

Published by

Karla Zazueta

Mexican living in London

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