Savory LifeRECIPES

Pollo en Salsa Recipe (Chicken in Sauce)

Updated November 4, 2026

Total time
1 hr
prep 15 min · cook 45 min
Serves
4
portions as written

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Pollo en Salsa Recipe (Chicken in Sauce)

Pollo en salsa, simply “chicken in sauce,” is a beloved home-style dish across Mexico and Latin America. It features tender chicken pieces simmered in a rich, savory tomato-based sauce with aromatics like onion, garlic, and spices. This version is straightforward, uses pantry staples, and delivers a deeply comforting meal that works for weeknight dinners or special gatherings.

Ingredients

  • 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
  • 1 tsp (5 g) kosher salt, plus more to taste
  • 1/2 tsp (2 g) black pepper
  • 2 tbsp (30 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup / 160 g)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1 can (14.5 oz / 411 g) diced tomatoes with juices
  • 1 cup (240 ml) chicken broth, low-sodium
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g) dried oregano
  • 1 bay leaf
  • 1/2 cup (120 ml) water
  • 2 tbsp (30 g) chopped fresh cilantro, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
  2. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, in a single layer (work in batches if needed). Sear until golden brown, about 5–7 minutes per side. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to medium. Add the onion to the same skillet and cook, scraping up any browned bits, until soft and translucent, about 5 minutes. Add the garlic and jalapeño (if using) and cook for 1 minute until fragrant.
  4. Stir in the diced tomatoes, chicken broth, cumin, oregano, bay leaf, and water. Bring the sauce to a simmer.
  5. Return the chicken to the skillet, skin-side up, nestling it into the sauce. Cover and simmer gently over low heat for 25–30 minutes, or until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
  6. Remove the bay leaf. Taste the sauce and adjust seasoning with salt if needed. Garnish with fresh cilantro and serve hot.

Tips

  • Browning matters: Don’t skip searing the chicken—it adds deep flavor to the sauce. Pat the chicken dry before searing to get a better crust.
  • Substitutions: Use boneless, skinless chicken thighs or breasts, but reduce cooking time to 15–20 minutes (breasts) or 20–25 minutes (boneless thighs) to avoid overcooking. For a spicier kick, leave the seeds in the jalapeño or add a pinch of cayenne.
  • Make it creamy: Stir in 1/2 cup (120 ml) of heavy cream or sour cream at the end for a creamy pollo en salsa.
  • Common mistake: Don’t overcrowd the pan when searing—if the chicken is too close together, it steams instead of browning. Sear in batches if necessary.

Serving Suggestions

Serve the pollo en salsa with warm tortillas or over steamed white rice to soak up the sauce. It also pairs well with refried beans, a simple green salad, or roasted vegetables. For a low-carb option, serve with cauliflower rice or alongside sautéed zucchini.

Variations

  • Pollo en salsa verde: Replace the diced tomatoes with 1 1/2 cups (about 340 g) of tomatillo salsa (green salsa) and add a bit more broth if needed.
  • Add vegetables: Stir in sliced bell peppers, carrots, or potatoes along with the onions for a heartier dish.
  • Use different protein: This sauce works well with pork shoulder (cut into chunks) or even firm white fish (add fish during the last 10 minutes).
  • Dairy-free: Skip the cream option and the dish is naturally dairy-free.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, place in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce, until heated through to 165°F (74°C). You can also freeze the dish for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use chicken breasts instead of thighs? Yes, but reduce the simmering time to about 15–20 minutes, and check for doneness with a thermometer. Breasts can dry out if overcooked.

What if I don’t have chicken broth? Use water with a bouillon cube, or substitute with vegetable broth. The flavor will be slightly different but still good.

Can I make this in a slow cooker? Absolutely. Sear the chicken and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is tender and cooked through.

How can I thicken the sauce? If the sauce is too thin, simmer uncovered for the last 10 minutes to reduce, or mix 1 tablespoon (8 g) of cornstarch with 2 tablespoons (30 ml) of cold water and stir it in, cooking for 2 minutes until thickened.

Is this dish spicy? As written, it is mild. The jalapeño (if used) adds a gentle heat. For a mild version, omit it entirely or use a bell pepper.

Can I add beans? Yes, stir in a can of drained black beans or pinto beans during the last 10 minutes of cooking for extra protein and fiber.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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