Chicken Colorado Recipe


The Chicken Colorado recipe is a delicious and flavorful dish that originates from the Mexican state of Puebla. This dish is known for its rich and spicy sauce made with a combination of dried chilies and tomatoes. The chicken is cooked until tender and then smothered in the vibrant sauce, creating a mouthwatering meal that is sure to impress.

Prep Time: 20 minutes Cook Time: 1 hour


  • 4 bone-in, skin-on chicken thighs
  • 2 dried ancho chilies
  • 2 dried guajillo chilies
  • 1 cup boiling water
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup chicken broth
  • Salt and pepper, to taste
  • Chopped fresh cilantro, for garnish


  1. Preheat the oven to 350°F (175°C).
  2. In a dry skillet over medium heat, toast the dried chilies for about 1 minute on each side until fragrant. Remove the stems and seeds from the chilies and tear them into small pieces.
  3. Place the torn chilies in a bowl and pour the boiling water over them. Let them soak for about 15 minutes until softened.
  4. In the meantime, heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook for about 5 minutes until browned. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion is translucent.
  6. Transfer the soaked chilies along with the soaking liquid