Oaxacan Chillied Chicken/Pollo Enchilado Oaxaqueno

Juliann Esquivel


This is a traditional Chicken dish from Oaxaca. Typically I say chicken but in reality it is prepared with young chiken fryers. It is done quickly and can be accompanied with Mexican rice or as I like to serve with a simple side dish of fried corn tortillas with salsa and cheese. That recipe will be posted next. This was a favorite on a weekday night at my grandma's house. It was fast and so delicious. Buen Appetito

PS Please read my note on Avacado leaves at the bottom of my recipe as this recipe calls for avocado leaves. They can be optional if you cannot find them.


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30 Min
1 Hr 30 Min
Stove Top


  • 8 large
    pieces of chicken drumsticks or thighs, skin removed
  • 15 large
    dried guajillo chile pepers seeds, stem removed
  • 1 large
    vidalia or sweet onion peeled and cut in half
  • 2 clove
    peeled fresh garlic
  • 5 large
    roma tomatoes cut in fourths
  • 1 1/2 c
    rich chicken broth
  • 1 large
    fried jalapeno or hot green pepper, seeded core removed
  • 4 medium
    dried avacado leaves can be found in mexican food market "el guapo brand" optional
  • 1/2 tsp
    gound cumin or comino powder
  • 1/2 tsp
    ground black pepper
  • 2 tsp
  • 1/4 c
    apple vinegar
  • 2 quarts qt
  • 1 large
    bay leaf
  • 1 tsp
    white sesame seeds toasted for garnish
  • 1/2 c
    canola oil divided in half
  • 1/2 tsp
    mexican oregano
  • 1 tsp
    garlic powder

How to Make Oaxacan Chillied Chicken/Pollo Enchilado Oaxaqueno


  1. First add the 2 quarts water to a pot with half the onion, bay leaf, 1 tsp salt, 1/2 tsp garlic powder and the chicken pieces cover and cook for 45 minutes or until meat is tender but not falling of the bone. Set aside. I usually do this in the early afternoon right after lunch. Set aside
  2. About an hour before dinner time I add 1/2 the oil called for to a large skillet and heat it up some. I add the dried guajillo peppers and fry over a medium flame taking extreme care not to burn them. This is a tricky step as the chiles can burn very fast you must watch them closely and keep turning them over a very low flame or have your electric burner on medium low. Chiles should be turned until they become pliable not soft just pliable about 3 to 5 miniutes. Remove to a dish and add the one large fresh jalapeno or hot green pepper fry on all sides about 3 minutes remove and place with the dried guajillos.
  3. Next add the fried Guajillos, fried green pepper, half remaining onion, remaining garlic clove, vinegar, quartered tomatoes, salt, pepper, garlic powder, and one cup broth. Blend in blender on high until all is liquified.
  4. Next strain the blended chile mixture and discard any residue. Heat the remaining oil in a large pot until shimmering add the chile mixture to the the oil and fry. Be careful it will sputter. lower the flame and stir the simmering chile taste if it needs more salt. Add cumin powder, oregano, dried avocado leaves optional, Add chicken pieces and another two large spoonfuls of chicken broth or about a 1/4 to a 1/2 of a cup. Simmer on low for about 15 minutes.
  5. Serve alongside your favorite Mexican rice side dish. Sprinkle some toasted sesame seeds on top of your chicken.
  6. Toasted sesame seeds: Heat a small fry pan add the sesame seeds and over a low flame toast until seeds become golden about 3 to 4 minutes sprinkle on chicken after serving. Buen appetite.

    PS please do not use any other fresh avocado or dried avacado leaves if you have a tree. The avocado leaves I am talking about are one kind of avocado found and grown in Mexico and that is edible. They can be bought dried and as I mentioned before sold under the brand name "El Guapo"or you can order and buy on line I believe Amazon carries them. DON'T USE ANY OTHER KIND OF AVACADO LEAVES.

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About Oaxacan Chillied Chicken/Pollo Enchilado Oaxaqueno

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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