Mixiote de Pollo (Chicken Baked in Chilli Parcels)
Chicken thighs and potatoes sealed in parcels with a fruity guajillo and ancho marinade, baked until falling off the bone.
- Time2 hr plus marinating
- LevelMedium
- Costabout £1.30 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the chillies in a dry pan for 20 seconds each side. Cover with 200 ml boiling water and soak for 15 minutes.
15 min - 2
Blend the chillies and their water with the garlic, vinegar, cumin, oregano, cloves and salt until smooth. Rub all over the chicken in a bowl and leave for at least 1 hour, or overnight in the fridge.
60 min - 3
Heat the oven to 160°C (140°C fan). Cut four large squares of foil and line each with baking parchment.
- 4
Divide the potatoes between the squares, then add two chicken thighs, a bay leaf and a share of the marinade to each. Fold up and seal tightly into parcels.
- 5
Put the parcels on a baking tray and bake for 1 hour 15 minutes, until the chicken is very tender.
75 min - 6
Open carefully, as steam escapes. Serve in the parcels with rice, warm tortillas and chopped onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.