Pasilla Mojo Chicken

This is such a tasty chicken recipe! It is bold, citrusy and with a beautiful fruity flavour from the pasilla. Perfect with white rice, grilled or roasted vegetables. Do not waste the beautiful marinade and chicken juices on the pan! Make sure to drizzle them over the chicken upon serving. Enjoy!


Pasilla Mojo Chicken

-500g chicken pieces, we used chicken breast

-¼ olive oil

-1 tbsp orange zest

-juice of ½ orange

-2 tbsp lemon juice

-¼ cup coriander, finely chopped

-2 tbsp mint (optional), finely chopped

-4 garlic cloves

-1 tsp oregano

-1 tsp ground cumin

-salt and pepper to taste

-2 pasilla, ancho or cascabel chillies. 

-hot water

1 Clean the chillies and remove the stem and seeds. Add to a small bowl and cover with hot, boiling water. Leave them to rest for 15 minutes. Discard the water

2 Add to a blender the hydrated pasilla chillies, olive oil, orange juice, lemon juice and garlic and blend until smooth. 

3 Stir in the cilantro, mint, oregano, salt and pepper. 

4 For best results, marinate the chicken overnight with the pasilla mixture or as long as you can inside the fridge.

5 Bake in a 180C oven for 35 minutes or until the chicken is cooked through and liquids run clear when tested. If the chicken needs more time, cover the baking dish with aluminium foil for the remaining time until cooked. 

6 Rest the chicken for 10 minutes before slicing and serving.



  • Pasilla, ancho or cascabel chillies are perfect for this recipe since they are non-spicy and full of flavour chillies. They are all fruity 


To Serve

-grilled or roasted vegetables such as these amazing Chipotle Glazed Carrots, find the recipe here

-white rice

-roasted baby potatoes



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