Durango Chicken: A Taste of Northern Mexico

The aroma alone transports me back to my abuela’s kitchen in Chihuahua. The savory scent of browned chicken mingling with the sweet notes of sherry and spices was a constant comfort. I remember sitting at her wooden table, watching her hands move with practiced ease, creating this incredible dish – Durango Chicken – a symphony of flavors that always felt like home. It wasn’t just a meal; it was a warm embrace, a celebration of family, and a reminder of the rich culinary heritage of Northern Mexico.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 6
• Yield: About 6-8 pieces of chicken with sauce
• Dietary Type: Not specified, contains meat and may not be suitable for all diets. Can be modified to be Dairy-Free. Not Gluten-Free

Ingredients

• 12 chicken pieces (thighs and legs)
• 2 tablespoons cooking oil (for frying chicken)
• 2 tablespoons cooking oil (for sautéing aromatics)
• 2 garlic cloves, finely chopped
• 1 medium onion, chopped
• ½ lb ham, in thin strips
• 1 cup chorizo sausage, in slices
• 3 chopped tomatoes
• 2 tablespoons sugar
• 2 cups cooking sherry
• 2 cloves
• 1 cinnamon stick
• ¼ teaspoon grated nutmeg
• ¼ teaspoon black pepper
• ½ cup raisins
• ½ cup sliced almonds

Equipment Needed

• Large skillet or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Begin by preparing the chicken. Ensure the chicken pieces (thighs and legs) are patted dry with paper towels. This will help them brown properly.

2. Heat 2 tablespoons of cooking oil in a large skillet or Dutch oven over medium-high heat. The oil should be hot but not smoking.

3. Fry the chicken pieces in the hot oil until browned on all sides. Work in batches to avoid overcrowding the pan, which can lower the oil temperature and result in steamed, rather than browned, chicken. Once browned, set the chicken aside.

4. In the same skillet, add the remaining 2 tablespoons of cooking oil. Reduce the heat to medium.

5. Sauté the garlic and onion until they are softened and translucent, about 5-7 minutes. Stir frequently to prevent burning.

6. Add the ham strips and sliced chorizo sausage to the skillet. Simmer until the chorizo is cooked through and has released some of its flavorful oils, approximately 5-7 minutes.

7. Stir in the chopped tomatoes, sugar, cloves, cinnamon stick, grated nutmeg, and black pepper.

8. Cook the tomato mixture until the liquid reduces somewhat and the sauce begins to thicken, about 10-15 minutes. Stir occasionally.

9. Return the browned chicken pieces to the skillet, nestling them into the tomato sauce.

10. Add the raisins and sliced almonds to the skillet.

11. Douse the chicken with the cooking sherry. Bring the mixture to a gentle simmer.

12. Reduce the burner heat to low, cover the skillet, and simmer until the chicken is well-cooked and tender, about 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Be sure to check the chicken’s internal temperature to ensure it is safe to eat.

13. Remove from heat and let rest for 5 minutes before serving.

Expert Tips & Tricks

• Browning is Key: Don’t skip the step of browning the chicken. This adds a depth of flavor and richness to the final dish.

• Sherry Selection: A good quality cooking sherry is essential. It adds a distinctive flavor that is characteristic of Durango Chicken. If you can’t find cooking sherry, a dry sherry can be used as a substitute, but be mindful of the salt content.

• Spice Adjustment: Adjust the amount of spices (cloves, cinnamon, nutmeg, pepper) to your liking. Taste the sauce as it simmers and add more if needed.

• Make-Ahead Option: This dish can be made a day ahead. The flavors will meld together even more overnight. Store in the refrigerator and reheat gently before serving.

• Thickening the Sauce: If the sauce is too thin after simmering, remove the chicken and continue to simmer the sauce uncovered until it reaches your desired consistency. Be careful not to burn it.

Serving & Storage Suggestions

Durango Chicken is best served hot, spooned generously over rice or mashed potatoes to soak up the delicious sauce. A side of warm tortillas is also a great addition. Garnish with fresh parsley or cilantro for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat or in the microwave. Add a splash of sherry or chicken broth if the sauce has thickened too much.

This dish is not recommended for freezing, as the texture of the chicken and sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	584.9 kcal	N/A
Calories from Fat	N/A	24%
Total Fat	15.3 g	23%
Saturated Fat	2.3 g	11%
Cholesterol	19.7 mg	6%
Sodium	598 mg	24%
Total Carbohydrate	30.7 g	10%
Dietary Fiber	2.4 g	9%
Sugars	17.3 g	69%
Protein	11.5 g	23%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Version: For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño to the tomato mixture.

• Different Protein: While chicken is traditional, you could substitute with bone-in pork chops for a different flavor profile.

• Vegetarian Option: Although deviating significantly from the traditional recipe, you could adapt this by using hearty vegetables like butternut squash, potatoes, and mushrooms in place of the chicken. Use vegetable broth instead of cooking sherry.

• Nut-Free Option: Omit the almonds and substitute with sunflower seeds or pumpkin seeds.

• Ham Substitute: If you can’t find ham, use bacon or pancetta.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of thighs and legs?

A: While you can use chicken breasts, thighs and legs are recommended as they stay more moist and tender during the long simmering process. If using breasts, be careful not to overcook them.

Q: What if I don’t have cooking sherry?

A: A dry sherry can be used as a substitute, but be mindful of the salt content. You may need to reduce the amount of salt added to the dish. Chicken broth could also be used, though it will change the flavor profile considerably.

Q: How do I prevent the chicken from drying out during simmering?

A: Ensure the skillet is properly covered and the heat is low enough to maintain a gentle simmer. Avoid boiling the chicken.

Q: Can I make this in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken and sauté the aromatics as instructed, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Is it necessary to use both ham and chorizo?

A: While both ingredients contribute to the depth of flavor, you can use one or the other if you prefer. Chorizo is the more essential of the two.

Final Thoughts

Durango Chicken is more than just a recipe; it’s a journey through the flavors of Northern Mexico. I encourage you to try this recipe and experience the warmth and richness of this classic dish. Don’t be afraid to experiment with variations and make it your own. Share your creations and feedback – I’d love to hear how it turns out! This dish pairs beautifully with a crisp, dry white wine or a refreshing Mexican beer. ¡Buen provecho!