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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: 2 Granadas rojas; 2 Manzanas; 4 Guavas; 2 Peras; 200 g Piloncillo (raw cane sugar); 2 rajas Mexican cinnamon; 2 litres Water; 60 ml Ron (opcional); 600 g Chicken breast; 4 Chiles ancho desvenados; 2 Guajillo chiles desvenados; 4 cloves Garlic; 1 tsp Ground cumin; 1 tsp Oregano; 2 tbsp White vinegar; 3 tbsp Vegetable oil; 1 tsp Salt; 0.5 tsp Black pepper

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

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Shredded chicken in dried chile sauce, chilorio style.

Servings

Custom:

💰 Estimated cost: $0.00

$0.00 per person

* Approximate prices based on UK supermarkets

Ingredients

2 Granadas rojas~$0.00find
2 Manzanas~$0.00find
4 Guavas~$0.00find
2 Peras~$0.00find
200 g Piloncillo (raw cane sugar)~$0.00find
2 rajas Mexican cinnamon~$0.00find
2 litres Water~$0.00find
60 ml Ron (opcional)~$0.00find
600 g Chicken breast~$0.00find
4 Chiles ancho desvenados~$0.00find
2 Guajillo chiles desvenados~$0.00find
4 cloves Garlic~$0.00find
1 tsp Ground cumin~$0.00find
1 tsp Oregano~$0.00find
2 tbsp White vinegar~$0.00find
3 tbsp Vegetable oil~$0.00find
1 tsp Salt~$0.00find
0.5 tsp Black pepper~$0.00find

Equipment & tools

What you need to cook this recipe.

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About this recipe

Chicken version of the classic Sinaloan chilorio: shredded chicken cooked in ancho and guajillo chile 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 chile 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 chiles and spices: ancho chile, guajillo chile, cumin, oregano and garlic, ground into a paste that is fried until concentrated.

Estimated cost

$6.00

Total cost

$1.00

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

260

Calories

30g

Protein

Carbohydrates

10g

Fat

Fiber

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 chiles ancho and guajillo in hot water for 15 minutes.
3
Blend the chiles 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 skillet. Fry the sauce of chiles 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.