This is really easy to make. I get the chillis I need from Casa Iberica.
1 kilo of chicken thigh fillets, no skin, fat trimmed
To Make The Marinade
2 dried guajillo chillis : seeds removed and snipped into pieces with scissors
1/2 chipotle chilli (I use the chipotle which are tinned in adobo sauce.... and I add a teaspoon of the sauce)
1 tablespoon of ground sweet paprika
1/2 tablespoon of ground cumin
1/2 tablespoon of dried oregano
1 tomato, chopped roughly
1 red onion, chopped roughly
2 cloves of garlic, peeled and chopped
juice of one lemon
2 tablespoons of olive oil
1 tsp of salt
1 tsp white pepper
Put all these ingredients in a food processor and pulse until it's a nice red paste. You can use a mortar and pestle for this if you like, but I shake all the crockery out of the cabinets if I do. Don't do that, will you?! Scoop it all out into a bowl and throw your chicken in for at least 2 or 3 hours to marinate!
To cook the chicken, heat a slosh of olive oil in a nice, big heavy based pan. Plonk the chicken in and arrange it neatly in one layer. Pop a lid on and simmer over a medium low heat for 20 minutes. You can turn up the heat at the end if you want a bit more colour on your chicken. Cut the chicken into pieces while it's still in the pan and toss in the pan juices.
You can season it with black pepper, coriander and a squeeze of lime to serve!
We have this in tortillas, usually, with lots of fresh salsa, guacamole and crunchy greens!
It's good with spiced rice and corn on the cob too!