Recipe courtesy of Rick Martinez
Recipe courtesy of Rick Martinez
Watch how to make this recipe.
Pollo a la Mexicana (Chicken, Tomatoes, Jalapeños and Onion)
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- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 55 g
- Cholesterol
- 166 mg
- Sodium
- 897 mg
"A la Mexicana" means something is cooked with the red, white and green essentials — tomato, onion and green chile — mirroring the Mexican flag. Think of it as Mexico’s answer to mirepoix or sofrito, a foundational base found in every Mexican kitchen. And once you've got that base, you can take it anywhere: chicken, fish, eggs, mushrooms, tofu, steak—if it can be sautéed, it can be Mexicana-fied. This dish builds its own salsa right in the pot. It’s chunky, saucy and made for scooping into warm tortillas. You can top it with crema, queso fresco or a spoonful of salsa macha for a smoky bite. Bonus: it’s even better the next day, piled into tacos or alongside beans and rice.
- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 55 g
- Cholesterol
- 166 mg
- Sodium
- 897 mg
Ingredients
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Directions
- Heat the lard in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken breasts skin-side down and cook, without moving, until the skin is deeply golden and releases from the pan, 6 to 8 minutes. Transfer the chicken to a plate (it won’t be fully cooked yet).
- Add the garlic, jalapeños and onion to the pot. Cook, stirring and scraping up any browned bits, until the vegetables are soft, fragrant and beginning to brown, about 5 minutes. Add the tomatoes and salt and stir to combine. Cook until the tomatoes begin to break down and release their juices, about 5 minutes.
- Return the chicken breasts skin-side up, nestling them into the sauce. Bring to a boil, then reduce the heat to low. Cover and simmer until the chicken is cooked through and tender, about 30 minutes. Transfer the chicken to a cutting board and let cool slightly. Once cool enough to handle, shred the meat and discard the skin and bones.
- Return the shredded chicken to the pot, stir to coat in the tomato-onion mixture and cook for a few more minutes until everything is well combined and warmed through. Taste and adjust the salt as needed.
- Top with the chopped cilantro and serve hot, with warm tortillas, rice and beans alongside.
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