Dinner · 90 min · mexican

Mixiote de Pollo

Chicken thighs does the heavy lifting here, with guajillo chiles rounding it out. A Mexican dinner that takes 90 minutes, start to finish. It is weeknight cooking that still hits your targets — 42 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken thighs
• 6 Guajillo chiles
• 4 Avocado leaves
• 1/2 White onion
• 4 cloves Garlic
• 1 tsp Mexican oregano
• 2 tbsp Vinegar
• 1 lb Potatoes
• 1/2 lb Nopal paddles
• 6 sheets Parchment paper

Steps

1. Blend the soaked guajillos with onion, garlic, oregano, and vinegar into a thick adobo. Coat the chicken and marinate 1 hour.
2. Toast the avocado leaves briefly to wake their anise perfume — they are the soul of mixiote.
3. Set each chicken portion on parchment with potato chunks, nopales, and an avocado leaf. Fold into sealed packets.
4. Steam the packets 60 minutes until the chicken is spoon-tender and the juices run.
5. Rest 10 minutes before opening — the packets are full of fragrant steam.
6. Open at the table. The avocado-leaf perfume hits first, then the chile.

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