Skip to main content
LoginSign Up
Orange–Guajillo Chili Pulled Chicken

Orange–Guajillo Chili Pulled Chicken

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

Chilorio, a pulled pork from the Mexican state of Sinaloa, inspired this dish, but instead of pork, we use faster-cooking boneless, skinless chicken thighs. Fresh orange juice amplifies the fruity notes of the guajillo chilies while giving the sauce a natural sweetness; a little vinegar and honey helped the balance. Serve the shredded chicken with Mexican rice or tortillas, or use it as a filling for tacos. Diced white onion, sliced radishes and/or crumbled queso fresco are excellent garnishes.

Tip

Don’t forget to trim any excess fat from the chicken thighs before cooking to prevent the dish from being greasy.

Ingredients
  • 1

    ounce guajillo chilies (5 medium), stemmed, seeded and torn into 1-inch pieces

  • 1 ½

    cups orange juice

  • 5

    medium garlic cloves, peeled

  • 2

    tablespoons white vinegar

  • 2

    teaspoons ground coriander

  • 2

    teaspoons honey

  • 1

    teaspoon dried oregano

  • Kosher salt

  • 2

    pounds boneless, skinless chicken thighs, trimmed

Step 1

In a 12-inch skillet over medium-high, toast the chilies, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 minute.

Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 minutes. Set the skillet aside.

Step 2

In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and 1/2 teaspoon salt. Puree until smooth, about 30 seconds. Pour the puree into the same skillet and bring to a boil over medium-high.

Nestle the chicken into the sauce, cover and cook over medium-low, stirring and flipping the chicken halfway through, until tender and opaque when cut into with a paring knife, about 20 minutes.

Step 3

Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces.

While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes. Stir the shredded chicken into the sauce, then taste and season with salt.

Featured in