Mexican · Soup

Street-style Chicken Thigh Broth with ancho chilli

This Mexican Broth leans on ancho chilli to do the heavy lifting. We crisp the Chicken Thigh for real depth, then bring it together in one pan.

4.8 from 776 cooks

Prep12 min

Cook25 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the ancho chilli elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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