This authentic recipe for mixiotes de pollo is a must try! They’re full of flavor and pretty easy to make. This is an authentic Mexican dish made with chicken and dried chilies. Serve it white rice and you have an easy and delicious dinner!
These mixiotes de pollo are wrapped in banana leaves.
I absolutely love the flavor that banana leaves give. Especially in tamales.
My husband and I got this recipe from his mom.
I’ve never heard of mixiotes before.
My husband had been telling me about them for awhile and we finally got around to asking his mom for the recipe.
All I can say is wow. They’re so delicious and flavorful.
And they’re really pretty easy to make!
- pasilla chilies
- guajillo chilies
- garlic clove
- white onion
- Mexican oregano
- whole cloves
- ground black pepper
- ground cumin
- chicken bouillon
- boneless skinless chicken thighs
- banana leaves
- avocado leaves
- bay leaves
You will also need aluminum foil for this recipe.
If you’re a beginner when it comes to cooking with dried chilies then I highly suggest you read this helpful guide on dried Mexican chile peppers.
There’s so many different dried chilies and this guide will help you learn more about the commonly used dried chilies and how to use them.
Looking for more recipes using dried chilies? Try these:
How to make the sauce
The first thing we need to do is make the sauce that the chicken will marinate in.
This will be a thick sauce. It shouldn’t be runny.
First clean the dried chilies with a wet paper towel. Then take out the seeds and devein them.
We won’t be straining the sauce so it’s important to get the seeds and veins out.
Put the chilies in a pot and cover with water. Bring to a boil over medium high heat.
Let them boil for about 5 minutes. Then remove from heat and cover.
Let them soak for about 10 minutes.
Then transfer the chilies to a blender along with the garlic clove, onion, oregano, thyme, whole cloves, ground black pepper, ground cumin, chicken bouillon, salt and 3/4 cup of water that the chilies soaked in.
I don’t think I’ve ever shared this tip with you guys before but whenever I am using oregano I like to crush it by rubbing it between my hands first.
This really helps to bring out that oregano flavor. So try that before adding it to the blender.
Blend until you get a smooth sauce. Then pour it into a large bowl.
I like to use a small silicone spatula to help get all of the sauce out of the blender.
Taste the sauce for salt. You want to make sure it’s not lacking salt.
Let the sauce cool down completely.
Once the sauce has cooled completely add the chicken to the sauce.
Make sure all the chicken is covered in the sauce.
Cover the bowl and transfer to the refrigerator.
Let the chicken marinate in the sauce for at least a few hours however I prefer overnight.
Now it’s time to clean the banana leaves.
I used frozen banana leaves. I defrosted them in the refrigerator the night before.
Clean the leaves with a wet cloth.
Then cut them into 10 inch wide rectangles.
Assembling the mixiotes de pollo
Make sure the smooth side of the banana leaf is facing up.
Take a little of the red sauce from the bowl and spread it on the banana leaf then add a bay leaf and avocado leaf.
Put one chicken thigh on top.
Put a little more of the sauce on top of the chicken. Then fold one side.
Now fold the other side.
Now fold both ends.
Repeat this process with the rest of the chicken and banana leaves.
Then wrap the mixiotes in foil. I do this to prevent any leaking of the sauce.
Fill a steamer pot with water and place the mixiotes in the pot.
Bring the water in the pot to a boil then reduce heat to medium low and cover. Cook for 1 hour and 45 minutes.
The mixiotes will be done cooking now and are ready to be served.
My husband says this is best served with white rice and salsa verde.
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Mixiotes de pollo recipe
You’ve got to try this amazing recipe! It’s simple and delicious.
You don’t have to use boneless skinless chicken thighs.
You can totally buy ones with the skin on. Skinless is just my personal preference.
Thank you so much for visiting, I really hope you enjoy this recipe. Please don’t forget to leave it a rating below. See you soon!
Mixiotes de Pollo
Mixiotes de pollo are a delicious Mexican recipe made of chicken and dried chilies.
- 6 pasilla chilies deveined and deseeded
- 6 guajillo chilies deveined and deseeded
- 1 garlic clove peeled
- 1/4 of a white onion
- 1/2 tsp oregano
- 1/4 tsp thyme
- 5 whole cloves
- 1/2 tsp ground black pepper
- 3/4 tsp ground cumin
- 2 tsp chicken bouillon
- 3/4 tsp salt
- 13 chicken thighs boneless and skinless
- 1 lb banana leaves defrosted
- 13 avocado leaves
- 13 bay leaves
Take the cleaned, deveined and deseeded chilies and put them in a pot. Cover them with water and bring to a boil over medium high heat. Let boil for about 5 minutes. Then remove from heat and let soak for about 10 minutes.
Transfer the chilies to a blender along with the garlic clove, onion, oregano, thyme, whole cloves, ground black pepper, ground cumin, chicken bouillon, salt and 3/4 cup of the water the chilies soaked in. Blend until you get a smooth thick sauce.
Pour the sauce into a large bowl. Use a small silicone spatula to help get all of the sauce out of the blender. Taste the sauce for salt. Make sure it is not lacking salt. Let the sauce cool down completely.
Add the chicken thighs to the sauce. Make sure they all get covered in the sauce. Cover the bowl and transfer to the refrigerator to marinate for a few hours or overnight.
Clean the banana leaves with a wet cloth. Then cut into 10 inch wide rectangles.
Make sure the smooth side of the banana leaf is facing up. Take a little of the red sauce and spread it on the banana leaf. Then add a bay leaf and an avocado leaf.
Place a chicken thigh on top. Add a little more sauce on top of the chicken.
Fold one side of the banana leaf. Then the other side. And then fold in the ends.
Repeat this process with the remaining chicken thighs and banana leaves.
Wrap the mixiotes in foil.
Fill a steamer pot with water and place the mixiotes in the pot.
Bring the water in the pot to a boil then reduce heat to medium low and cover pot. Cook for 1 hour and 45 minutes.
Serve with white rice and salsa verde.