Pollo en salsa is a beloved Mexican home-style dish of chicken simmered in a flavorful, often tomato-based sauce with aromatics and spices. It’s a versatile one-pot meal that turns humble ingredients into a deeply comforting dinner, and it works because the slow simmering keeps the chicken moist while the sauce thickens and develops rich layers of flavor. Serve it with rice, warm tortillas, or crusty bread to soak up every last bit of the sauce.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg), or a mix of thighs and drumsticks
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) olive oil or vegetable oil
- 1 medium white onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño or serrano pepper, seeded and finely chopped (optional for heat)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano (Mexican oregano if available)
- 1 (14.5 oz / 411 g) can diced tomatoes, with their juices
- 1 cup (240 ml) chicken broth, preferably low-sodium
- 1 bay leaf
- 1/2 cup (120 ml) heavy cream or Mexican crema (optional, for a creamy version)
- Fresh cilantro, chopped, for garnish
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt and pepper.
- In a large, heavy skillet or Dutch oven, heat the oil over medium-high heat. Working in batches, sear the chicken skin-side down until golden brown, about 4–5 minutes per side. Transfer the chicken to a plate; set aside. Pour off all but 1 tablespoon of the fat.
- Reduce heat to medium. Add the onion and cook, stirring, until softened, about 4 minutes. Add the garlic and jalapeño (if using) and cook for 1 minute until fragrant.
- Stir in the cumin and oregano, then add the diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pan. Cook for 2–3 minutes, until the tomatoes start to break down.
- Pour in the chicken broth and add the bay leaf. Bring to a simmer.
- Return the chicken to the pan, skin-side up, along with any accumulated juices. The liquid should come about halfway up the chicken; add a little water or broth if needed. Reduce heat to low, cover, and simmer gently for 25–30 minutes, until the chicken is cooked through and tender.
- Check that the chicken has reached a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer in the thickest part of the meat, avoiding the bone.
- If using cream, stir it in during the last 5 minutes of cooking. Remove the bay leaf. Taste the sauce and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Tips
- Bone-in, skin-on chicken adds the most flavor and moisture. If you use boneless, skinless chicken breasts, reduce the simmering time to 15–20 minutes and be careful not to overcook them.
- For a thicker sauce, remove the chicken after it’s cooked and simmer the sauce uncovered for 5–10 minutes to reduce. You can also mash some of the tomatoes with a potato masher.
- Make it ahead: This dish tastes even better the next day as the flavors meld. Store in the refrigerator and reheat gently.
- Don’t skip the searing step. It builds a deep, savory flavor base that makes the sauce taste like it simmered for hours.
Serving Suggestions
Serve pollo en salsa with Mexican rice, refried beans, or warm corn or flour tortillas. It also pairs well with mashed potatoes or crusty bread to soak up the sauce. A simple green salad or sautéed vegetables round out the meal.
Variations
- Creamy version: Stir in 1/2 cup (120 ml) heavy cream or Mexican crema as written, or use sour cream thinned with a little broth.
- Spicier: Add 1–2 chopped chipotle peppers in adobo sauce along with the tomatoes for a smoky heat.
- Green sauce: Replace the diced tomatoes with 1 cup (240 ml) of salsa verde (green tomatillo salsa) and use cilantro instead of oregano.
- Vegetable boost: Add sliced carrots, potatoes, or bell peppers along with the broth for a heartier one-pot meal.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has thickened too much. You can also reheat individual portions in the microwave, covered, in 1-minute intervals until hot. For longer storage, freeze the chicken and sauce in a freezer-safe container 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 they cook faster and can dry out. Use boneless, skinless breasts and reduce the simmering time to about 15–20 minutes, or until they reach 165°F (74°C).
Can I make this in a slow cooker? Absolutely. Sear the chicken 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 make the sauce less acidic? If the tomatoes make the sauce too tangy, stir in a pinch of sugar or a teaspoon of honey. Adding cream also mellows the acidity.
Can I use canned tomato sauce instead of diced tomatoes? Yes, you can substitute 1 cup (240 ml) of tomato sauce. The sauce will be smoother and slightly less chunky.
What if I don’t have Mexican oregano? Use Mediterranean oregano, but add a little less (about 3/4 tsp) as it’s more potent. You can also omit it and add a pinch of dried marjoram.
Is this dish gluten-free? As written, yes, as long as you use a gluten-free chicken broth. Check the labels on your broth and any packaged ingredients to be sure.
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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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