Name: Chicken in Guajillo Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Organic Onion; Knorr Cube Bouillon Chicken; Badia Spices Ancho Chili; Squash; McCormick Ground Cumin; Fried Chicken Leg; Morton Iodized Salt, 26 Ounce; Asturi Bruschettini, Classico Virgin Olive Oil; Elephant Garlic

For the Guajillo Sauce:

Cut the stems off the guajillos and cut lengthwise.

Remove all the seeds and veins from the inside.

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Repeat with all the dried chiles. 
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Boil 4 cups water. 
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Turn heat off and add the chiles. 
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Cover and let sit for 7 minutes, or until pliable.

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Discard the water. 
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Add the rehydrated chiles, onion, garlic, cumin, salt, and 2 cups water.

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Blend until smooth. 
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Set aside until ready to use. 
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For the Chicken:

Rinse the chicken and pat it dry with a paper towel.

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Season with salt and pepper. 
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Heat olive oil in a large stock pot. 
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Sear the chicken on all sides. 
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About 4-5 minutes on all sides. 
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Do not overcrowd the pot, or it will not sear properly.

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Place a strainer above the pot. 
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Using a cooking spoon, strain the sauce into the pot.

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Discard any remaining bits. 
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Add 1 cup water, bouillon, and calabacitas.

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Mix as best as you can. 
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Cover and cook for 30 minutes, or until chicken is ready.

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Serve and enjoy!
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Chicken in Guajillo Sauce

Serves 4

20 mins prep

45 mins cook

65 mins total

What you need

For the Guajillo Sauce:

For the Chicken:

How to make

For the Guajillo Sauce:

For the Chicken: