Colorado Chicken Recipe

Colorado Chicken is one of those comforting, flavor-packed dishes I keep coming back to. It’s all about tender chicken smothered in a bold sauce—usually BBQ or salsa—then topped with melted cheese and baked to perfection. I love how easy it is to throw together, making it a go-to for busy weeknights or casual dinners. The combination of smoky, cheesy, and slightly spicy flavors makes every bite irresistible. Whether I’m serving it over rice, with veggies, or stuffing it into tacos, it always hits the spot.

Print Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6

Course: Main Course

Cuisine: Mexican-American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Chile Colorado Sauce

5 dried guajillo chiles
4 dried ancho chiles
4 dried arbol chiles adjust to taste
3 cups chicken broth
1 medium onion diced
6 cloves garlic minced
2 tablespoons vegetable oil
2 tablespoons ground cumin
2 tablespoons dried oregano
Salt and pepper to taste

For the Chicken

3½ to 4 pounds boneless skinless chicken thighs, cut into bite-sized pieces
½ cup all-purpose flour
Salt and pepper to taste
2 tablespoons vegetable oil

Equipment

Large pot or Dutch oven
Blender or food processor
Tongs
Knife and cutting board
Measuring cups and spoons

Method

Prepare the Chiles
Remove stems and seeds from the dried chiles. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
Make the Chile Colorado Sauce
In a blender, combine the soaked chiles, 1½ cups of chicken broth, diced onion, and minced garlic. Blend until smooth. In a large pot, heat 2 tablespoons of oil over medium heat
Add the blended chile mixture, cumin, oregano, and the remaining 1½ cups of chicken broth. Season with salt and pepper. Simmer for about 20 minutes, stirring occasionally.
Prepare the Chicken
Season the chicken pieces with salt and pepper, then dredge them in flour. In a separate pan, heat 2 tablespoons of oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
Combine Chicken and Sauce
Transfer the browned chicken into the pot with the chile sauce. Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the chicken is tender and cooked through.

Notes

The richness of the chile sauce develops even more flavor when prepared a day ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.