Pollo a la Mexicana

Chicken simmered with tomato, onion, jalapeño and coriander, the colours of the Mexican flag in one pan.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 700g boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 white onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 jalapeños, finely chopped
  • 4 ripe tomatoes, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tsp fine salt
  • 150ml chicken stock
  • Small bunch fresh coriander, chopped
  • Juice of 1 lime
  • Cooked rice or corn tortillas, to serve

Method

  1. Heat 1 tbsp of the oil in a large frying pan and brown the chicken in two batches for 4 minutes each. Set aside.

  2. Add the remaining oil and soften the onion for 6 minutes. Add the garlic and jalapeños and cook for 2 minutes.

  3. Add the tomatoes, cumin, oregano and salt and cook for 8 minutes until the tomatoes break down.

  4. Return the chicken to the pan, add the stock, cover and simmer for 15 minutes until cooked through.

  5. Uncover and cook for 3 minutes more to thicken the sauce.

  6. Stir in the coriander and lime juice and serve with rice or warm tortillas.