Stewed Chicken in Red Oaxacan Chile Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slowly cooked in a vibrant red chile sauce blending smoky and earthy Oaxacan flavors. This mexican-inspired chicken ready in about 80 minutes blends bone-in chicken thighs, whole dried guajillo chilies, whole dried ancho chilies into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 50 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 4 guajillo and 3 ancho dried chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, then soak in warm water for 20 minutes until softened.
  2. Step 2: Meanwhile, heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat; brown 6 bone-in chicken thighs for 4 minutes per side until golden, then remove and set aside.
  3. Step 3: In the same pot, add 5 whole garlic cloves and 1 small quartered white onion; sauté for 4 minutes until softened and aromatic.
  4. Step 4: Drain the chilies and blend them with 2 chopped medium tomatoes, sautéed onion, garlic, 1 tsp cumin powder, and 1 tsp dried oregano until smooth.
  5. Step 5: Pour the chile sauce into the pot, add 2 cups chicken broth, 1 1/2 tsp salt, and 1/2 tsp black pepper; bring to a simmer.
  6. Step 6: Return the browned chicken thighs to the pot, cover, and simmer gently for 40 minutes until the chicken is cooked through and tender.

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Frequently asked questions

How long does Stewed Chicken in Red Oaxacan Chile Sauce take to make?

Total time is about 80 minutes (30 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stewed Chicken in Red Oaxacan Chile Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stewed Chicken in Red Oaxacan Chile Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stewed Chicken in Red Oaxacan Chile Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stewed Chicken in Red Oaxacan Chile Sauce?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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