Skip to main content New<> this month
Get the Allrecipes magazine

Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)

Rated as 4.67 out of 5 Stars

"This is the way Mexican cooks prepare chicken - so tender and flavorful! Looks complicated, but it is really so easy. Garnish with chopped avocado, onion, radish or cheese, if you want. You could serve this with Mexican rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)"
Added to shopping list. Go to shopping list.


1 h 45 m servings 500
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
  2. Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
  3. Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
  4. Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 500 calories; 33.5 8.6 40.2 133 562 Full nutrition

Explore more


Read all reviews 23
  1. 30 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

I followed this recipe exactly, with the one exception that I did not "salt to taste". It came out perfect. Very delicious and dusky tasting. Served it with Spanish rice. The chili's used in ...

Most helpful critical review

We really didn't care for this. I had high hopes but it just was not suited to our tastes. The sauce was not spicy at all, but the flavour just tasted too much like the dried peppers.

Most helpful
Most positive
Least positive

I followed this recipe exactly, with the one exception that I did not "salt to taste". It came out perfect. Very delicious and dusky tasting. Served it with Spanish rice. The chili's used in ...

I make my own red chili sauce a lot as I love New Mexican style cooking. I toast the chilis first very briefly in a hot iron skillet to bring out the flavors. It only takes 20-30 seconds on ea...

This was great and very authentic tasting. As a previous post said it has that "dusky" flavor, earthy, which is what separates real mexican food from a chalupa from taco bell. The dried pepper...

This was very good, I followed the directions almost exactly. I did add a few extra chile de arbol pepper to make it a little more spicy. I served it with cilantro lime rice and tortillas. Th...

Excellent - thanks to the other reviewers for some tips. I toasted the chiles on a cast iron skillet. I then separately chopped them up in a food processor before adding them to the blender. ...

Great sauce. My first attempt using dried chiles. The sauce is so good that I think I'm going to skip the chicken next time and just pour it over roasted veggies and rice. Will cook it for th...

Superb and easy, too! I subbed a can of diced tomato and boneless skinless chicken breasts, but otherwise followed the recipe. It was so delicious, I can't wait to share it!

I would add only 1/4 lb of chorizo because 1 lb made the sauce too thick for my taste, but awesome recipe anyways. My husband loved it as is! Thanks MexicoKarin, I needed a new chorizo recipe!

This was great! Followed recipe, minus the chorizo.