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Salsa Macha Chicken Thighs

Slow-braised chicken thighs cooked in a peanut- and chile-based salsa macha–style sauce until tender, rich, and shreddable.
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: braised, chicken thighs, salsa macha, spicy
Servings: 6

Ingredients

  • ⅓ cup peanuts
  • 3 dried ancho chiles rehydrated and stems removed
  • Juice of 1 lime
  • 1 8-ounce can chipotles in adobo
  • 1- inch piece fresh ginger peeled and chopped
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • ¾ cup neutral oil
  • 8 bone-in skin-on chicken thighs (1½–2 pounds)

Instructions

  • Preheat the oven to 325°F.
  • Add the peanuts to a dry skillet set over medium heat and toast, stirring occasionally, until lightly charred and fragrant, about 5 minutes.
  • Add the toasted peanuts, rehydrated ancho chiles, lime juice, chipotles in adobo, ginger, sugar, and salt to a food processor.
  • Pulse until a coarse paste forms, scraping down the sides as needed. With the processor running, slowly stream in the oil until the sauce loosens to a pourable, peanut-butter–like consistency.
  • Arrange the chicken thighs in a Dutch oven or large oven-safe skillet. Pour the salsa macha over the chicken and turn to coat thoroughly.
  • Cover with a lid or tightly with foil and roast for 1 hour and 45 minutes.
  • Remove from the oven and let the chicken rest for 15 minutes. Shred the meat, discard the bones, and mix it back into the sauce.
  • Serve over rice with fresh slaw for a bowl, or use as a taco filling.

Notes

  • Salsa macha traditionally uses fried chiles and nuts; here, blending and braising achieves a similar depth with less active work.
  • The sauce will taste sharp and aggressive before cooking — this mellows significantly during the long roast.
  • Leftovers keep well and reheat easily.