Chicken in guaje sauce

Main Dish
4 servings
15 min
35 min
Very Easy
Good, tasty, easy to realize.


Number of serving: 4
2-3 boneless skinless chicken breasts, cut into chunks

2 tablespoons tomato paste

2-3 cups broth or water

1 tsp brown sugar (optional)

2 tablespoons canola oil

salt to taste

cilantro and spring onions for garnish

For the Guaje Sauce aka Guasmole (huaxmole):

1 cup canned tomatoes

2-4 sun-dried tomatoes (not packed in oil)

2 dry ancho-pasilla chillies

4-6 dry red chilies

4 garlic cloves

½ cup guaje seeds, lightly toasted


  • Sauce: Soak the sun-dried tomatoes and the ancho-pasilla chilies in just enough hot water to immerse them allow to reconstitute for about 5 minutes;
  • Then combine all the sauce ingredients in a blender or food processor and grind to a fine paste.
  • Use about one-third (or just enough) of the sauce to marinate the chicken chunks for about ½ to 1 hour.
  • Heat oil in a pan sauté the tomato paste till dark red and aromatic, add the chicken pieces and sauté to brown the outsides.
  • Then add the sauce and broth and cover and cook for about 30 minutes over medium-low heat, checking to make sure there is enough liquid.
  • Cook the sauce to desired thicknessStir in the brown sugar and adjust salt to tasteGarnish with cilantro and chopped spring onions.


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