Mixiotes de Pollo y Guajillo (Chilli Chicken Baked in Parcels)
Chicken thighs marinated in a mild guajillo and orange paste, sealed in parcels with potatoes and baked until they fall off the bone.
- Time2 hr
- LevelEasy
- Costabout £1.91 a head
- Oven170°C (150°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, then soak in hot water for 20 minutes. Drain.
20 min - 2
Blend the chillies, garlic, cumin, oregano, vinegar, orange juice, oil and salt with 3 tbsp of the soaking water until smooth.
- 3
Coat the chicken in the paste, cover and leave for at least 1 hour, or overnight in the fridge.
60 min - 4
Heat the oven to 170°C (150°C fan). Cut four 40 cm squares of baking paper and four of foil, and lay each paper on a foil square. Divide the potato and carrot between them and put 2 thighs on top of each, with a bay leaf.
- 5
Spoon over any remaining marinade. Bring the corners together to seal tightly into parcels, then twist the foil closed.
- 6
Bake on a tray for 1 hour 15 minutes until the chicken is falling off the bone. Open the parcels carefully, because the steam is hot.
75 min - 7
Serve in the parcels with the juices and warm tortillas.
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.