30-Minute Fast-Braised Chicken Thighs en Amarillo Rápido

Instructions

1. 1

   Pat 1.5 lbs boneless, skinless chicken thighs dry with paper towels and season evenly with 1 tsp kosher salt and 0.5 tsp black pepper. Heat 1 tbsp avocado oil in a wide, deep skillet or Dutch oven over medium-high heat until shimmering. Sear the chicken in a single layer until browned on the first side, about 4 minutes, then flip and sear for 2 minutes more. Transfer chicken to a clean plate (don't worry about cooking it through yet).

   7 min

   Tip: Don't crowd the pan or the chicken will steam instead of getting those savory, caramelized edges that build the braise's foundation.

2. 2

   While the chicken sizzles, set a dry comal or small nonstick skillet over medium heat. Toast 3 dried guajillo chiles and 1 dried ancho chile for 20 to 30 seconds per side until fragrant and slightly pliable—do not let them burn or your sauce will turn bitter! Add 3 medium Roma tomatoes cut-side down, 0.5 medium white onion, and 4 cloves garlic cloves to the dry pan, charring them for about 4 minutes until spotty and soft.

   5 min

   Tip: Mom math: Keep one eye on the chicken and one on the chiles. The second dried chiles smell like toasted raisins, pull them off.

3. 3

   Transfer the toasted chiles, charred tomatoes, onion, and garlic directly into a blender. Add 1 tsp Mexican oregano, 0.25 tsp ground cumin, 2 whole cloves, 0.5 tsp kosher salt, and 1 cup low-sodium chicken broth. Blend on high for a full 60 to 90 seconds until completely smooth and velvety.

   3 min

   Tip: If you have a high-speed blender, no need to strain! If yours is a little vintage, pour through a mesh strainer into the pan so the texture stays silky.

4. 4

   Add remaining 1 tbsp avocado oil to the skillet with residual chicken drippings over medium heat. Pour in the blended chile puree (stand back, it will splutter and sizzle deliciously!). Fry the puree for 3 minutes, stirring constantly to scrape up any browned fond from the bottom of the pan, until the sauce darkens into a rich brick-red and smells nutty.

   3 min

   Tip: Frying the sauce (chillar la cazuela) blooms the chiles and takes away any raw tomato sharpness.

5. 5

   Pour in remaining 1 cup low-sodium chicken broth, then nestle the seared 1.5 lbs boneless, skinless chicken thighs (and any resting juices) along with 1 medium chayote wedges into the sauce. Bring to a lively boil, reduce heat to medium-low, cover with a tight-fitting lid, and braise for 10 minutes until chicken is tender and chayote is easily pierced with a fork.

   10 min

   Tip: Chayote holds its crispness beautifully, soaking up the spiced broth like little savory sponges without getting mushy.

6. 6

   While the braise simmers, whisk 2 tbsp masa harina and 3 tbsp water in a small cup with a fork until there are no lumps. In a separate small bowl, toss 4 medium radishes with 0.5 whole limes juice and a pinch of salt to make a rapid crunchy relish.

   4 min

   Tip: This quick masa slurry is the magic Brooklyn shortcut to classic Oaxacan amarillo texture: glossy, spoon-coating body in under two minutes.

7. 7

   Uncover the skillet. Drizzle the masa slurry into the gently simmering broth while stirring continuously. Simmer uncovered for 3 to 4 minutes; the broth will transform from loose caldillo into a glossy, velvety mole amarillo that coats the back of a wooden spoon.

   4 min

   Tip: Taste it—then decide. If it needs more punch, add a pinch of salt or a splash of water if it thickened beyond your liking.

8. 8

   Turn off the heat. Stir in 0.25 cup fresh cilantro and squeeze in remaining 0.5 whole limes juice to wake everything up. Ladle the braised chicken, tender chayote, and golden chile broth into shallow bowls. Top generously with the lime-salted 4 medium radishes and serve hot with 1 whole limes cut into wedges and warm corn tortillas for dipping.

   3 min

   Tip: The contrast between the warm, velvety braise and the icy-crunchy, tart radishes is what turns a good dinner into a craveable one.