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 is 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For a spicier dish, use a hotter pepper such as a serrano or habanero.
  • If using canned tomatoes, be sure to drain the liquid before adding it to the dish.

  • Substitute chicken thighs for boneless, skinless chicken breasts. This substitution will result in a leaner dish with less fat and calories.
  • Substitute fresh tomatoes for canned tomatoes. This substitution will result in a fresher, more vibrant flavor and a more nutrient-dense dish.

Mexican Chicken In Tomato Sauce with Potatoes Heat oil in Dutch oven. Season chicken to taste. Fry until browned. Add onions and peppers. Add garlic. Don't brown. Add tomatoes and water. Add 1/2 cup potatoes, diced. Simmer 45 minutes, adding water as needed. Check seasoning. Add garnish.

Mexican Street Corn: Mexican street corn is a delicious side dish that pairs perfectly with Mexican Chicken in Tomato Sauce. It is made with grilled or boiled corn, mayonnaise, Cotija cheese, chili powder, and fresh lime juice. The combination of the creamy mayonnaise, salty Cotija cheese, and zesty chili powder creates a perfect balance of flavors that complements the savory tomato sauce of the chicken dish.

Black Beans and Rice: Black beans and rice is a classic Mexican side dish that pairs perfectly with Mexican Chicken in Tomato Sauce. The creamy black beans provide a savory base, while the flavorful rice adds texture and depth. The combination of the two creates a hearty side dish that complements the tomato sauce and spices of the chicken. The beans and rice together provide a complete source of protein, making it a nutritious and delicious accompaniment to the Mexican Chicken in Tomato Sauce.


Q: What type of chicken should I use?

A: You can use any type of chicken pieces you like. For this recipe, it is recommended to use chicken thighs.

Q: How long should I cook the chicken?

A: Cook the chicken until it is fully cooked through and the juices run clear, about 20-25 minutes.

1 Reviews


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)

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Fun facts:

FUN FACT 1: The dish Pollo Entomatado is a traditional Mexican dish that has been enjoyed by the Mexican people for centuries. It is said to have been invented by the Aztecs and was a favorite of the famous Mexican revolutionary Emiliano Zapata, who is often seen in photographs with a plate of the dish.

FUN FACT 2: The famous Mexican artist Frida Kahlo was known to enjoy this dish. She is said to have served it to her guests at her home in Coyoacan, Mexico City, and it was often featured in her artwork.