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Chicken Chilorio (Sinaloa)

Name: Chicken Chilorio (Sinaloa)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 3 tbsp Vegetable oil; 4 cloves Garlic; 2 rajas Mexican cinnamon; 4 Chillies ancho desvenados; 2 Guajillo chillies desvenados; 1 tsp Ground cumin; 4 Guavas; 2 Manzanas; 1 tsp Oregano; 600 g Chicken breast; 2 Peras; 200 g Piloncillo (raw cane sugar); 0.5 tsp Black pepper; 60 ml Ron (opcional); 1 tsp Salt; 2 tbsp White vinegar; 2 Granadas rojas; 2 litres Water

60 min (15 prep + 45 cook) Medium 6 servings Sinaloa

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 3 Jun 2026

Shredded chicken in dried chilli sauce, chilorio style.

About this recipe

Chicken version of the classic Sinaloan chilorio: shredded chicken cooked in ancho and guajillo chilli sauce with spices.

History & Origin

Chicken chilorio is a modern adaptation of the classic Sinaloan chilorio, traditionally made with pork. The original chilorio is one of Sinaloa's oldest and most representative dishes, dating back to the 18th century when families sought ways to preserve pork without refrigeration. The technique involved cooking the meat in its own fat with a concentrated chilli paste that acted as a natural preservative. The chicken version emerged as a lighter, more economical alternative that gained popularity in Sinaloan homes during the second half of the 20th century. The preparation maintains the same chillies and spices: ancho chilli, guajillo chilli, cumin, oregano and garlic, ground into a paste that is fried until concentrated.

Estimated cost

£24.41

Total cost

£4.07

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

260

Calories

30g

Protein

Carbohydrates

10g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the chicken breasts in water with salt for 20 minutes. Shred finely and set aside.
2
Rehydrate the chillies ancho and guajillo in hot water for 15 minutes.
3
Blend the chillies with the garlic, cumin, oregano, vinegar and a littlel water of remojo until you get a sauce thick.
4
Heat the oil in a large frying pan. Fry the sauce of chillies for 5 minutes over medium heat.
5
Add the pollo shredded and mix well. Cook over medium-low heat for 15-20 minutes, stirring occasionally, until the pollo absorba the sauce.
💡 El pollo should be dry and well impregnado of the sauce.
6
Adjust salt and pepper. Serve in tacos, burritos or tortas.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.