Milk Street Recipe

Orange–Guajillo Chili Pulled Chicken

Name: Orange–Guajillo Chili Pulled Chicken
Total time: 45 min
Yield: 4 Servings
Ingredients: 1 ounce guajillo chilies (5 medium), stemmed, seeded and torn into 1-inch pieces; 1 1/2 cups orange juice; 5 large 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

45 minutes

Free

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Chilorio, a pulled pork from the Mexican state of Sinaloa, inspired this dish. But instead of the traditional pork shoulder, we used faster-cooking chicken thighs. Fresh orange juice amplified the fruity notes of the guajillo chilies while giving the sauce a natural sweetness; a little vinegar and honey helped the balance. Serve the 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.

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

1 1/2 cups orange juice

5 large 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

Ingredients

1

ounce guajillo chilies (5 medium), stemmed, seeded and torn into 1-inch pieces
1½

cups orange juice
5

large 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

Directions

01

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.
02

In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and 1 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.
03

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.

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

In the store

Creamy Fennel and White Bean Soup

Ginger Chicken and Bok Choy Soup

Mexican Shredded Brisket Salad

Seared Pork Tenderloin with Smoked Paprika and Oregano

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Orange–Guajillo Chili Pulled Chicken

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