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Milk Street Recipe
Milk Street Bowtie Orange–Guajillo Chili Pulled Chicken

Orange–Guajillo Chili Pulled Chicken

45 minutes

Free

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

  • cups orange juice

  • 5

    large garlic cloves, peeled

  • 2

    tablespoons white vinegar

  • 2
  • 2

    teaspoons honey

  • 1

    teaspoon dried oregano

  • Kosher salt

  • 2

    pounds boneless, skinless chicken thighs, trimmed

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Orange–Guajillo Chili Pulled Chicken

Get Ready to Cook

4

Servings

45 minutes

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

  • cups orange juice

  • 5

    large garlic cloves, peeled

  • 2

    tablespoons white vinegar

  • 2
  • 2

    teaspoons honey

  • 1

    teaspoon dried oregano

  • Kosher salt

  • 2

    pounds boneless, skinless chicken thighs, trimmed

Step 1 of 3

Toast the chiles

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

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 of 3

Combine and cook

5
large garlic cloves, peeled
2
tablespoons white vinegar
2
teaspoons ground coriander
2
teaspoons honey
1
teaspoon dried oregano
1
teaspoon kosher salt
2
pounds boneless, skinless chicken thighs, trimmed

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.

Step 3 of 3

Transfer, season and serve

Kosher salt, to taste

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.

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