Pollo en salsa roja – chicken in red tomato-chili sauce Recipe
Chicken in red tomato-chili sauce is a home-style dish that in Mexico often lands on the weekday table – served with rice or tortillas. The sauce is smooth, mildly spicy and full of flavor, and the meat is tender and juicy. It’s something between a stew and a pasta sauce, just in a very Mexican version.
This dish combines the comfort of a home-style chicken stew with the deep, smoky flavor of Mexican dried chilies and tomatoes. The sauce is silky and rich without being heavy, making it perfect for an everyday dinner that still feels special.
Chef's tips
Use good-quality stock and flavorful dried chilies – they make a big difference in the final taste. Blend the sauce thoroughly so it’s very smooth; if you want an extra-fine texture, you can even strain it through a sieve before simmering with the chicken.
How to serve
Serve the chicken directly in the pot at the table so everyone can help themselves, with a bowl of rice or a stack of warm tortillas on the side. Add lime wedges, extra chopped cilantro and, if you like, a bit of crumbled fresh cheese or a simple green salad.
Ingredients
- chicken thighs - 800 g
- onion - 1 piece
- garlic - 4 clove
- canned tomatoes - 400 g
- dried chili pepper - 3 piece
- stock - 250 ml
- bay leaf - 1 piece
- cumin - 0.5 teaspoon
- vegetable oil - 3 tablespoon
- cilantro - 0.25 bunch
- salt
- black pepper
Preparation
- Clean the dried chili peppers by removing the stems and seeds, cover with hot water and set aside for 15 minutes until softened.
- Pat the chicken thighs dry with paper towels, then season with salt and pepper.
- Dice the onion and finely chop the garlic.
- In a wide pot or deep skillet, heat 2 tablespoons of oil over medium heat. Sear the chicken thighs for 4–5 minutes on each side, until the skin is browned. Transfer the meat to a plate.
- In the same pot, add 1 tablespoon of oil, then add the onion and sauté for 4–5 minutes, until softened and lightly browned. Add the garlic and cook for 1 more minute.
- Drain the soaked chilies. Place them in a blender together with the sautéed onion and garlic, the canned tomatoes, cumin and about 100 ml of stock. Blend into a smooth sauce.
- Pour the sauce from the blender back into the pot, add the remaining stock and the bay leaf. Stir and bring to a gentle simmer.
- Return the chicken thighs to the sauce, cover and simmer over low heat for 25–30 minutes, until the meat is tender and comes away from the bone easily.
- If the sauce is too thin, uncover the pot and cook for a few more minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
- Before serving, sprinkle the dish with chopped fresh cilantro. Serve with rice, potatoes or tortillas.
Storage
Kurczaka w sosie możesz przechowywać w lodówce do 3 dni lub zamrozić do 3 miesięcy. Przy podgrzewaniu dodaj odrobinę wody lub bulionu, jeśli sos zbyt zgęstniał.
