Mexican Chicken In Tomato Sauce

Prep Time
Cook Time
1h 9m
Ready In

"Can use whatever chicken pieces you like ,just cook until done. I think you could just used a 28 ounces can of tomatoes in the winter Pollo Entomatado serve with white rice"

Original recipe yields 4 servings


  • Serving Size: 1 (398.5 g)
  • Calories 581.6
  • Total Fat - 44.7 g
  • Saturated Fat - 11.1 g
  • Cholesterol - 222.3 mg
  • Sodium - 475.1 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 2 g
  • Sugars - 3 g
  • Protein - 37.9 g
  • Calcium - 35.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 45.7 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in Dutch oven

Step 2

Season chicken to taste

Step 3

Fry until browned

Step 4

Add onions and peppers

Step 5

Add garlic

Step 6

Don't brown

Step 7

Add tomatoes and water

Step 8

Simmer 45 minutes

Step 9

Adding water as needed

Step 10

Check seasoning

Step 11

Add garnish

Tips & Variations

No special items needed.



VERY tasty and it used up the extra peppers I had in the refrigerator. I used a combination of chicken thighs and chicken drumsticks (the kids love the drumsticks). I followed the recipe as directed EXCEPT I put it in the oven at the end of the cook time so the skin would crisp up and brown--love crispy chicken! Oh, and I forgot to garnish. Cut up the herbs and left them on the cutting board. Served with some brown rice, which soaked up the juice. Thanks for sharing! PS: I thought this would be spicy, but it wasn't. The peppers mellowed as they cooked and there was a ton of flavor but not a lot of heat.

review by:
(29 Jan 2023)