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30-Minute Oaxacan Pollo en Amarillito (The Tuesday Yellow Mole Braise)

30-Minute Oaxacan Pollo en Amarillito (The Tuesday Yellow Mole Braise)

Tender chicken thighs fast-braised in a silky, toasted guajillo-tomatillo yellow mole base thickened naturally with corn tortilla. Deep Oaxacan warmth built for a busy weeknight—because we are not suffering for dinner on a Tuesday!

María “Mari” Santiago
María “Mari” Santiago
Prep: 10 minutes
Cook: 25 minutes
4
easy
dinnersoup
oaxacan-comfortfast-braiseweeknight-dinnerone-skillet+1

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Timeline

25 minutes
0m10m20m25m
Toast Chiles & Tortilla
3m
Soak & Chop Prep
4m
Sear Chicken Thighs
6m
Blend Amarillito Sauce
3m
Fast Braise Chicken
8m
Simmer Veggies
5m
Finish & Serve

Ingredients

  • 2 lbs boneless skinless chicken thighs(trimmed and cut into 2-inch pieces)
  • 1 tbsp vegetable oil(or neutral oil)
  • 2 dried guajillo chiles(wiped clean, stemmed, and seeded)
  • 1 dried ancho chile(wiped clean, stemmed, and seeded)
  • 1 corn tortilla(torn into bite-sized pieces)
  • 1.5 cups low-sodium chicken broth(warmed)
  • 2 medium Roma tomatoes(chopped)
  • 3 cloves garlic(peeled)
  • 0.5 medium yellow onion(roughly chopped)
  • 0.125 tsp ground cloves(just a small pinch!)
  • 0.25 tsp ground cumin
  • 0.5 tsp Mexican oregano(crushed between palms)
  • 1.5 tsp kosher salt(divided)
  • 4 oz green beans(trimmed and snapped into 1-inch pieces)
  • 1 medium zucchini(sliced into half-moons)
  • 1 tbsp fresh lime juice(plus extra wedges for serving)
  • 0.25 cup fresh cilantro(roughly chopped for garnish)

Instructions

  1. 1

    Set a deep skillet or Dutch oven over medium-high heat. Toast 2 dried guajillo chiles, 1 dried ancho chile, and 1 corn tortilla for about 2 minutes total until fragrant and lightly blistered (don't burn them, or the sauce will turn bitter!). Transfer chiles and tortilla to a bowl.

    3 min

    Tip: Keep the chiles moving on the dry skillet so they toast without scorching.

  2. 2

    Pour 1.5 cups low-sodium chicken broth over the toasted chiles and tortilla in the bowl to soften for 5 minutes. Use this minute to quickly chop your veggies so you're not scrambling later.

    4 min

    Tip: Submerging the tortilla helps it blend smoothly into the sauce without lumps.

  3. 3

    Heat 1 tbsp vegetable oil in the same skillet over high heat. Season 2 lbs boneless skinless chicken thighs with 1 tsp kosher salt. Sear the chicken pieces until deeply browned on both sides, about 6 minutes (we want big flavor brown, not boiled grey).

    6 min

    Tip: Don't crowd the pan; sear in two quick batches if your skillet is tight.

  4. 4

    While the chicken sears, add softened chiles, tortilla, soaking broth, 2 medium Roma tomatoes, 3 cloves garlic, 0.5 medium yellow onion, 0.125 tsp ground cloves, 0.25 tsp ground cumin, and 0.5 tsp Mexican oregano into a blender. Blend on high until completely silky and smooth.

    3 min

    Tip: If your blender needs help moving, add a splash of warm water.

  5. 5

    Pour the blended sauce directly over the browned chicken in the skillet. Reduce heat to medium, cover, and let it fast-braise for 8 minutes so the flavors marry and the chicken gets super tender.

    8 min

    Tip: This short braise concentrates the sauce into classic mole texture without hours at the stove.

  6. 6

    Uncover and stir in 4 oz green beans and 1 medium zucchini. Simmer uncovered for 5 minutes until veggies are bright green and tender-crisp.

    5 min

    Tip: Adding the green veggies at the end keeps them fresh and crunchy against the velvety sauce.

  7. 7

    Stir in 1 tbsp fresh lime juice and the remaining 0.5 tsp kosher salt. Taste it—then decide if you need one more squeeze of lime or a pinch of salt! Garnish with 0.25 cup fresh cilantro and serve hot with warm corn tortillas.

    2 min

    Tip: That last hit of citrus cuts through the rich toasted chile base and wakes up the whole skillet.

Chef's Notes

Pantry Mode: If you don't have fresh Roma tomatoes, use 3/4 cup canned crushed tomatoes instead. Bodega Mode: No guajillo or ancho chiles handy? 2 tablespoons of good quality mild chili powder blended straight into the broth with the tortilla works in a weeknight emergency. Amarillito is traditionally thickened with fresh corn masa, but a torn corn tortilla blended directly into the broth gives us that exact same comforting body in seconds!

Frequently Asked Questions

How long does 30-Minute Oaxacan Pollo en Amarillito (The Tuesday Yellow Mole Braise) take to make?

30-Minute Oaxacan Pollo en Amarillito (The Tuesday Yellow Mole Braise) takes about 35 minutes total. That includes 10 minutes of prep and 25 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for 30-Minute Oaxacan Pollo en Amarillito (The Tuesday Yellow Mole Braise)?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for 30-Minute Oaxacan Pollo en Amarillito (The Tuesday Yellow Mole Braise)?

The main ingredients are: boneless skinless chicken thighs, vegetable oil, dried guajillo chiles, dried ancho chile, corn tortilla, low-sodium chicken broth, Roma tomatoes, garlic, yellow onion, ground cloves, ground cumin, Mexican oregano, kosher salt, green beans, zucchini, fresh lime juice, fresh cilantro.

What type of meal is 30-Minute Oaxacan Pollo en Amarillito (The Tuesday Yellow Mole Braise)?

30-Minute Oaxacan Pollo en Amarillito (The Tuesday Yellow Mole Braise) is categorized as: dinner, soup.