Barbacoa-style Chicken

MADELEINE COCINA(1)
Jennifer: "Wonderful!! Made with boneless skinless chicken t…" Read More
13Ingredients
75Minutes
370Calories

Description

It's time to shake things up! If you have never tried this Barbacoa-style Chicken recipe before you are in for a real surprise. This Barbacoa-style Chicken is packed with bold flavor to leave you and your guests wanting more. Let us know your thoughts in the comments below. We love to read about your experiences cooking our recipes. You can also give this recipe a star rating!

Ingredients

US|METRIC
  • 3 Ancho chilies
  • 3 guajillo chilies
  • water
  • 1 clove (ground)
  • ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 piece cinnamon
  • 1/2 teaspoon dried oregano
  • 1 clove garlic
  • salt
  • 3 chicken breast halves (skinless and deboned)
  • avocado leaves
  • banana leaves
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    Directions

    1. Place the ancho and Guajillo chilies in a saucepan with boiling water. Boil for 5 minutes. Turn the stove off and let them rest for 30 minutes.
    2. Remove the chilies from the saucepan, then devein and seed.
    3. Place in the blender and add the clove, pinch of cumin, pepper, cinnamon, oregano, garlic, and salt to taste. Puree to obtain a thick sauce.
    View 7 More StepsDiscover more recipes from Madeleine Cocina

    NutritionView More

    370Calories
    Sodium21% DV510mg
    Fat15% DV10g
    Protein94% DV48g
    Carbs8% DV25g
    Fiber44% DV11g
    Calories370Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol125mg42%
    Sodium510mg21%
    Potassium1870mg53%
    Protein48g94%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber11g44%
    Sugars0g0%
    Vitamin A190%
    Vitamin C6%
    Calcium8%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jennifer 2 years ago
    Wonderful!! Made with boneless skinless chicken thighs, used 1 Chile ancho and 3 New Mexico Chile’s because I didn’t have guajillos home. Turned out perfectly.

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