roux logo
Salsa Macha Chicken Thighs
recipe
/
Washington D.C.
Salsa Macha Chicken Thighs
Becca Jacobs
Becca Jacobs
0 collects
0 forks
0 stacks
$1.00
A delicious main course featuring chicken thighs coated in a rich and spicy salsa macha sauce, inspired by the flavors of Veracruz. Perfect for serving as a taco or in a burrito bowl. These pack quite a kick both in flavor and spice!
RecipeForksStacksMore

You Need

6 servings
2:15
  • 1/3 cup of peanuts
  • 3 dried ancho chilis, rehydrated and stems removed
  • 1 lime, juiced
  • 8 oz can of chipotles in adobo sauce
  • 1 inch of ginger, peeled and chopped
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup of neutral oil
  • 8 bone-in skin-on chicken thighs (1.5 to 2 pounds)

    • How To

    1. Preheat oven to 325F.
    2. Add peanuts to a skillet on medium heat and lightly charr, this should take about 5 minutes.
    3. Add the following into the bowl of your food processor: peanuts, rehydrated ancho chilis, lime juice, chipotles in adobo, ginger, sugar, and salt.
    4. Blend the food processor until you get a coarse paste, then scrape down the sides of the food processor base. While the food processor is running, stream in the oil.
    5. Scrape down the sides again and run your food processor, repeating until you have a loose peanut-butter-like consistency.
    6. Add the chicken thighs to a dutch oven or oven-safe skillet and pour the contents of your food processor in. Thoroughly coat the chicken thighs in the salsa macha sauce.
    7. Place the lid on your dutch oven or tightly cover your skillet with tin foil and roast for 1 hour and 45 minutes.
    8. Let the chicken rest for 15 minutes after removing it from the oven, then shred, discard the bones, and enjoy. Serve with rice and fresh slaw or as a taco.