Chile Rojo Chicken

My kids go nuts when I make this.  Funny thing is it’s seriously the easiest recipe I know!  Before my Instant Pot it would take over an hour to make… now it takes about 35 minutes!

2-3 pounds of chicken, whole, thighs, breast, drumsticks, whatever you prefer

1 onion, sliced

4 garlic cloves

4 cups water

1 tablespoon oregano

1 tablespoon sea salt

1 teaspoon cumin

3 oz. California or New Mexico dried Chile pods

  • Place all ingredients in pressure cooker starting with the chile pods at the bottom and cook on high pressure for 30 minutes.
  • When cycle is complete release the pressure and carefully remove the chicken and set aside.
  • Place the remaining ingredients in the blender and allow to cool.
  • Blend well for at least 2 minutes on high. If you are not using a Blendtec or Vitamin you must strain mixture after blending.
  • Place the chicken back into pressure cooker.  Pour the sauce oven the chicken.
  • Keep on warm setting until ready to serve
  • You can absolutely freeze the leftover sauce… makes the best enchilada sauce you will ever have.

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