Guajillo Chicken Bowl Recipe

Prepare chiles

Remove stems and seeds from guajillo (and ancho if using) chiles. Toast them in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1 cup of hot water; let soak 15 minutes until softened.

Make chile puree

Drain chiles reserving 1/2 cup soaking liquid. In a blender, combine soaked chiles, reserved soaking liquid, quartered onion (reserve a few thin slices for later if you like), garlic cloves, halved tomato, adobo or tomato paste, oregano, cumin, 1 tsp salt, and 1/2 tsp pepper. Blend to a smooth paste, adding up to 1/4 cup additional chicken stock to loosen if needed.

Brown chicken

Pat chicken thighs dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the thighs skin-side (or outer side) down 4–5 minutes per side until golden. Work in batches if necessary. Transfer browned thighs to a plate.

Braise

Reduce heat to medium. Pour the chile-tomato puree into the pot and cook, stirring, 2–3 minutes to deepen color and remove rawness. Add 2 cups chicken stock and bring to a simmer. Return chicken thighs to the pot, nestling them into the sauce. Cover and simmer gently for 30–35 minutes, or transfer to a 325°F (160°C) oven and braise 30–40 minutes, until chicken is tender and registers 75°C (165°F) internal.

Finish

Remove chicken to a cutting board and shred or chop into large bite-sized pieces. If sauce is too thin, simmer uncovered 5–8 minutes to reduce to a sauce-like consistency. Stir in 1 tbs fresh lime juice and adjust salt to taste.

Roast poblano peppers directly over a gas flame, under a broiler, or on a grill, turning frequently, until skin is charred and blistered all over (8–12 minutes). Place charred poblanos in a bowl and cover with plastic wrap or a towel for 10 minutes to steam.

Peel the skins, remove seeds and stems, and roughly chop the poblanos. If you prefer more heat, retain some seeds.

Heat a skillet over medium-high heat with 1 tsp olive oil. Add corn kernels and cook, stirring occasionally, until lightly charred, about 4–5 minutes. Remove and let cool slightly.

In a bowl, combine chopped roasted poblanos, charred corn, diced red onion, quartered cherry tomatoes, chopped cilantro, 1 tbs lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine and taste; adjust seasoning.

In a small bowl, whisk together 1/2 cup sour cream or crema, 1 tsp chipotle in adobo (or 1 tsp rehydrated guajillo paste), 1/2 tbs lime juice, and 1/4 tsp salt until smooth. Thin with 1–2 tsp water if needed to achieve drizzling consistency. Taste and adjust heat or lime.

Crumble queso fresco and thinly slice scallions. Pick and roughly chop cilantro leaves for garnish.

Divide cooked rice (or greens) among 4 bowls, about 1 cup rice per bowl.

Top each bowl with an even portion of shredded guajillo-braised chicken (about 1.5 thighs worth per bowl). Spoon roasted poblano-corn salsa (about 1/4 cup) on each bowl.

Drizzle chili crema over the chicken and salsa. Sprinkle crumbled queso fresco, sliced scallions, and chopped cilantro over bowls.

Serve bowls with a handful of tortilla chips on the side or tuck chips into bowls for crunch. Offer lime wedges if desired.