29+ Delicious Authentic Mexican Chicken Pollo Recipes to Spice Up Your Kitchen

When it comes to Mexican cuisine, few ingredients are as versatile and beloved as chicken.

Whether it’s braised, roasted, grilled, or simmered in a flavorful sauce, chicken (or pollo in Spanish) plays a central role in Mexican cooking. The vibrant mix of herbs, spices, and fresh ingredients creates a flavor profile that’s both rich and exciting.

From traditional dishes like pollo en mole to fresh tacos and comforting stews, Mexican chicken recipes offer something for every taste and occasion.

In this blog, we’ve compiled a list of over 29 authentic Mexican chicken (pollo) recipes, each showcasing the unique flavors and culinary traditions of Mexico.

These recipes will inspire you to bring the taste of Mexico into your home kitchen.

Whether you’re a seasoned cook or just starting, there’s a pollo dish here for everyone to enjoy!

29+ Delicious Authentic Mexican Chicken Pollo Recipes to Spice Up Your Kitchen

With 29+ authentic Mexican chicken pollo recipes at your fingertips, you have a world of flavors to explore.

These dishes embody the essence of Mexican cuisine, offering bold, savory, and aromatic tastes that transport you straight to the heart of Mexico.

From family-friendly meals to elaborate, celebratory dishes, the variety and depth of flavors in these recipes will help you master Mexican chicken cooking.

So, grab your apron, choose a recipe, and start creating unforgettable meals with the timeless flavors of Mexican pollo.

Get ready for a delicious journey that will leave your taste buds craving more!

Pollo al Pastor (Mexican Marinated Chicken)

Pollo al Pastor is a delicious and savory chicken recipe inspired by the iconic al pastor pork tacos. The marinade is rich with earthy spices, including achiote, garlic, and pineapple, creating a perfect balance of flavors. The chicken is grilled to perfection, with the pineapple adding a juicy sweetness that complements the smokiness of the marinade. This dish is ideal for tacos, served with tortillas, fresh cilantro, and salsa, or as a main course alongside rice and beans.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup achiote paste
• 1/2 cup pineapple juice
• 2 cloves garlic, minced
• 1 tbsp white vinegar
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• Salt to taste
• 1/2 cup fresh pineapple, diced
• 1/2 onion, thinly sliced
• Lime wedges (for serving)

Instructions:

1. In a large bowl, combine the achiote paste, pineapple juice, minced garlic, vinegar, cumin, oregano, paprika, black pepper, and salt. Mix well to create a marinade.
2. Add the chicken thighs to the marinade and toss until fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat your grill or stovetop grill pan over medium-high heat.
4. Grill the chicken thighs for about 5-7 minutes per side, or until fully cooked and slightly charred.
5. While the chicken is cooking, grill the diced pineapple and onion until lightly charred.
6. Remove the chicken from the grill and allow it to rest for 5 minutes before slicing it thinly.
7. Serve the grilled pollo al pastor with the charred pineapple and onion, lime wedges, and tortillas for tacos.

Pollo al Pastor is a flavorful and exciting way to enjoy chicken with the bold and tangy flavors of Mexican cuisine. The marinade not only infuses the chicken with a deep, vibrant color but also enhances the overall taste. This dish can be customized to suit various preferences, making it an excellent choice for family gatherings or taco night. Whether served as tacos or a plated entrée, Pollo al Pastor is sure to impress.

Pollo a la Mexicana (Mexican-Style Chicken)

Pollo a la Mexicana is a simple yet vibrant Mexican dish that features chicken cooked with tomatoes, onions, and green chilies. The combination of fresh ingredients delivers a balance of heat and tanginess that complements the tender chicken. The dish is typically served with rice, beans, or warm tortillas, making it a perfect option for a satisfying and easy weeknight dinner. The savory nature of the chicken paired with the freshness of the vegetables makes this recipe a family favorite.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 medium tomatoes, diced
• 1 onion, chopped
• 2 green chilies (jalapeños or serranos), chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the chicken cubes and season with salt, pepper, cumin, and chili powder. Cook the chicken for about 6-8 minutes until browned and cooked through.
2. Add the garlic to the pan and sauté for an additional 1-2 minutes until fragrant.
3. Stir in the chopped onions, tomatoes, and green chilies. Cook the mixture for another 5-7 minutes, or until the vegetables are softened and the flavors have melded together.
4. Adjust seasoning with additional salt and pepper if needed.
5. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Pollo a la Mexicana offers a bright and hearty dish that’s both flavorful and quick to prepare. The combination of tomatoes, onions, and chilies not only enhances the chicken’s natural juiciness but also adds a refreshing zest to the dish. This is a fantastic option for busy nights when you crave a taste of Mexican home cooking with minimal effort. Serve it with rice or beans for a complete meal, or enjoy it with warm tortillas for a light, flavorful taco night.

Pollo en Mole Poblano (Chicken in Poblano Mole Sauce)

Pollo en Mole Poblano is a classic Mexican dish that pairs chicken with the rich, dark, and complex mole poblano sauce. Mole poblano, made with a variety of chilies, chocolate, and spices, creates a sauce that is both earthy and subtly sweet. The chicken is cooked until tender and then smothered in the mole sauce, making for a deeply flavorful and satisfying dish. Often served with rice and warm tortillas, this dish is perfect for celebrations and special occasions.

Ingredients:

• 4 bone-in chicken thighs or drumsticks
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 dried ancho chilies, seeds removed
• 1 dried pasilla chili, seeds removed
• 1/4 cup sesame seeds
• 1/4 cup almonds, toasted
• 2 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 cup tomato paste
• 2 cups chicken broth
• 1/4 cup dark chocolate (70% cocoa)
• Salt to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat oil in a large skillet over medium heat. Season the chicken with salt and cook until browned on all sides, about 8-10 minutes. Remove the chicken and set it aside.
2. In the same skillet, add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. In a dry skillet, toast the ancho and pasilla chilies for about 2 minutes until fragrant. Add the chilies, sesame seeds, almonds, cocoa powder, cinnamon, and cloves to a blender or food processor, and blend until finely ground.
4. Add the ground chili mixture, tomato paste, and chicken broth to the skillet with the onions and garlic. Stir to combine and bring to a simmer.
5. Simmer the mole sauce for 15 minutes, allowing the flavors to meld together.
6. Add the chicken back to the skillet with the mole sauce. Cover and simmer for an additional 20-25 minutes until the chicken is tender and fully cooked.
7. Stir in the dark chocolate until melted and the sauce becomes smooth. Adjust seasoning with salt to taste.
8. Serve the chicken topped with mole sauce, garnished with chopped cilantro.

Pollo en Mole Poblano is a celebration of Mexican flavors with its rich and complex mole sauce. The balance of heat, sweetness, and depth of flavor from the various spices and chocolate is what makes this dish so special. Though it takes some time to prepare, the result is a deeply satisfying meal that is perfect for special occasions or a memorable dinner. Pair it with rice and tortillas to soak up the flavorful mole, and enjoy the authentic tastes of Mexican cuisine at its finest.

Pollo con Salsa Verde (Chicken with Green Sauce)

Pollo con Salsa Verde is a fresh and tangy Mexican dish where tender chicken is simmered in a zesty green salsa made from tomatillos, cilantro, and jalapeños. The green sauce adds a vibrant burst of flavor that perfectly complements the juicy, seasoned chicken. This dish is typically served with rice, beans, or warm tortillas, making it a delightful, easy meal that captures the essence of Mexican cooking with a minimalistic approach.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 1 lb tomatillos, husked and rinsed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, chopped (adjust for spice preference)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup chicken broth
• Lime wedges (for serving)

Instructions:

1. Begin by boiling the tomatillos in a pot of water for about 5-7 minutes until they soften and turn a dull green. Drain the water and allow them to cool slightly.
2. In a blender, combine the tomatillos, onion, garlic, jalapeños, cilantro, and a pinch of salt. Blend until smooth.
3. Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, and cook the chicken for about 6-8 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
4. In the same skillet, pour the green salsa and chicken broth. Bring to a simmer, stirring occasionally.
5. Return the chicken to the skillet and cook for another 10-15 minutes, allowing the chicken to soak up the flavors of the sauce.
6. Once the chicken is fully cooked and the sauce has thickened slightly, remove from heat.
7. Serve the chicken topped with the green salsa, and garnish with extra cilantro and lime wedges on the side.

Pollo con Salsa Verde is a bright and fresh dish that is both comforting and full of flavor. The tangy tomatillos paired with the mild heat from the jalapeños create a green sauce that elevates the chicken. This dish is versatile and can be served in various ways, whether with rice, tortillas, or simply on its own. The simplicity of the ingredients highlights the delicious, authentic flavors of Mexican cuisine, making it a perfect option for any meal.

Pollo a la Crema (Chicken in Creamy Sauce)

Pollo a la Crema is a rich and indulgent Mexican dish that combines tender chicken with a creamy sauce made from sour cream, garlic, and a hint of cheese. The sauce is luxurious and comforting, with a subtle tang from the sour cream and the perfect balance of flavors. This dish is excellent for a cozy dinner, and it can be served with rice, mashed potatoes, or even corn tortillas for a satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup sour cream
• 1/4 cup cream cheese
• 1/2 cup chicken broth
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for about 5-6 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the sour cream, cream cheese, and chicken broth to the pan, stirring to combine. Allow the sauce to simmer for about 5 minutes until it thickens slightly.
4. Stir in the shredded mozzarella cheese until melted and the sauce becomes smooth and creamy.
5. Return the cooked chicken breasts to the skillet, coating them with the creamy sauce. Let the chicken simmer in the sauce for an additional 5-7 minutes, allowing the flavors to meld.
6. Garnish with fresh parsley and serve.

Pollo a la Crema is a luxurious, creamy dish that offers comfort in every bite. The silky sauce envelops the chicken, making it tender and flavorful. With its balance of creaminess and subtle tang, this dish is perfect for a dinner that’s both indulgent and easy to prepare. Whether you serve it with rice, mashed potatoes, or tortillas, Pollo a la Crema is sure to be a crowd-pleaser and a family favorite.

Pollo en Salsa Roja (Chicken in Red Sauce)

Pollo en Salsa Roja is a traditional Mexican dish where chicken is cooked in a flavorful red sauce made from dried chiles, tomatoes, and garlic. The sauce has a mild heat, along with a smoky and savory profile that perfectly complements the tender chicken. This dish is simple to prepare and can be enjoyed with rice, beans, or tortillas, making it an excellent option for a fulfilling and flavorful Mexican meal.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 2 medium tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 cup chicken broth
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro (for garnish)

Instructions:

1. Start by removing the stems and seeds from the guajillo and ancho chiles. Toast the chiles in a dry skillet over medium heat for about 2 minutes until fragrant. Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 10 minutes until softened.
2. Meanwhile, roast the tomatoes in the same skillet or under a broiler until the skins are charred. Remove the tomatoes from the heat and peel off the skin.
3. Once the chiles are soft, blend them in a blender with the roasted tomatoes, onion, garlic, cumin, oregano, and a pinch of salt. Blend until smooth.
4. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook for about 5-7 minutes on each side until browned.
5. Once the chicken is browned, pour the prepared red sauce over the chicken. Add the chicken broth and bring the sauce to a simmer.
6. Reduce the heat to medium-low and cover. Let the chicken cook in the sauce for 20-25 minutes, or until fully cooked and tender.
7. Garnish with freshly chopped cilantro and serve.

Pollo en Salsa Roja is a classic, flavorful dish that embodies the depth and richness of Mexican cuisine. The red sauce, with its smoky and slightly tangy profile, coats the chicken beautifully, making each bite delicious. It’s a comforting meal that can be served in various ways, from tacos to a full dinner with rice and beans. This dish is simple yet satisfying, showcasing the bold flavors that make Mexican food so loved.

Pollo Tinga (Shredded Chicken in Chipotle Sauce)

Pollo Tinga is a beloved Mexican dish known for its smoky, tangy flavor and tender shredded chicken. The chicken is slow-cooked in a rich sauce made with chipotle chiles, tomatoes, and onions. The result is a dish that’s perfect for tacos, tostadas, or even as a filling for burritos. This hearty, flavorful dish is an easy way to bring authentic Mexican flavors to your kitchen, and it’s sure to be a hit at any meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 chipotle peppers in adobo sauce (from a can)
• 2 medium tomatoes, chopped
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup chicken broth
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste
• Lime wedges (for serving)
• Corn tortillas (for serving)

Instructions:

1. In a large pot, bring the chicken breasts to a boil in salted water. Reduce the heat and simmer for about 20-25 minutes, or until the chicken is cooked through. Once cooked, shred the chicken with two forks and set aside.
2. Heat the oil in a large skillet over medium heat. Add the sliced onion and garlic, cooking until the onions soften and turn translucent, about 5-6 minutes.
3. Add the chopped tomatoes, chipotle peppers, cumin, smoked paprika, and a pinch of salt to the skillet. Cook the mixture for 5-7 minutes, stirring occasionally until the tomatoes break down and form a sauce.
4. Add the chicken broth to the skillet and let it simmer for 5 minutes.
5. Stir in the shredded chicken, and simmer everything together for an additional 10 minutes, allowing the chicken to soak up the sauce. Add the fresh oregano and adjust seasoning with salt and pepper.
6. Serve the Pollo Tinga on warm corn tortillas, topped with a squeeze of lime juice.

Pollo Tinga is a flavorful and versatile dish with a perfect balance of smoky heat and tangy notes. The chipotle peppers bring depth to the sauce, while the shredded chicken absorbs all the rich flavors. Whether you serve it in tacos, on a tostada, or with a side of rice, this dish is sure to please anyone craving the authentic taste of Mexico. It’s simple to make, yet full of bold flavors, making it a great option for weeknight dinners or casual gatherings.

Pollo en Adobo (Chicken in Adobo Sauce)

Pollo en Adobo is a delicious and rich Mexican dish where chicken is marinated and cooked in a flavorful adobo sauce made with dried chiles, vinegar, and garlic. The sauce provides a unique combination of smoky, tangy, and slightly spicy flavors that make the chicken tender and full of character. This dish is often served with rice, beans, or tortillas, and is a wonderful way to showcase the depth of Mexican culinary traditions.

Ingredients:

• 4 bone-in, skinless chicken thighs or breasts
• 2 dried guajillo chiles, stems and seeds removed
• 1 dried ancho chili, stem and seeds removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 cup white vinegar
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1/2 tsp smoked paprika
• 1/4 tsp ground cloves
• 1 cup chicken broth
• 2 tbsp olive oil
• Salt to taste
• Fresh cilantro (for garnish)

Instructions:

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 2 minutes until fragrant. Transfer the chiles to a bowl and cover them with hot water. Let them soak for 10 minutes until softened.
2. Once softened, blend the chiles with the vinegar, onion, garlic, cumin, oregano, paprika, cloves, and a pinch of salt. Blend until smooth.
3. Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and sear it for about 4-5 minutes on each side, until browned.
4. Pour the adobo sauce over the chicken and add the chicken broth. Stir to combine, and bring the mixture to a simmer.
5. Cover the skillet and let the chicken cook in the sauce for 25-30 minutes, until the chicken is tender and fully cooked.
6. Garnish with freshly chopped cilantro and serve with rice, beans, or tortillas.

Pollo en Adobo is a bold and flavorful dish that is both rich and comforting. The deep, earthy flavors of the adobo sauce infuse the chicken, making it incredibly tender and juicy. The combination of spices and tangy vinegar creates a well-rounded, complex sauce that is perfect for spooning over rice or enjoying with tortillas. This dish showcases the traditional flavors of Mexican cooking and is a great option for a hearty, satisfying meal.

Pollo a la Plancha (Grilled Mexican Chicken)

Pollo a la Plancha is a simple yet flavorful Mexican chicken dish where boneless chicken breasts are marinated in a mixture of lime, garlic, and spices, then grilled to perfection. The grilling process imparts a smoky flavor, while the marinade ensures that the chicken remains juicy and tender. This dish is a perfect option for a quick, healthy meal and can be served with a variety of sides like rice, guacamole, or a fresh salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice of 2 limes
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a small bowl, whisk together the lime juice, minced garlic, olive oil, cumin, chili powder, salt, and pepper to make the marinade.
2. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat a grill or grill pan over medium-high heat. Brush the grill with a little oil to prevent sticking.
4. Grill the chicken breasts for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Remove the chicken from the grill and allow it to rest for 5 minutes before slicing.
6. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Pollo a la Plancha is a simple yet flavorful Mexican dish that delivers a burst of citrusy, garlicky goodness with each bite. The combination of lime, cumin, and chili powder gives the chicken a bright, smoky flavor that pairs wonderfully with a variety of sides. This recipe is perfect for a quick weeknight dinner or a healthy outdoor meal. With its easy preparation and vibrant flavors, Pollo a la Plancha is sure to become a staple in your recipe rotation.

Pollo en Caldo (Mexican Chicken Soup)

Pollo en Caldo is a heartwarming Mexican chicken soup that is perfect for cold weather or when you need comfort food. The chicken is simmered in a flavorful broth made from vegetables, herbs, and spices, creating a nourishing and aromatic soup. It’s often served with fresh cilantro, lime wedges, and a side of warm tortillas or rice. This dish is both light and filling, offering a great balance of protein, vegetables, and herbs.

Ingredients:

• 4 bone-in, skinless chicken thighs or breasts
• 1 large onion, quartered
• 2 cloves garlic, smashed
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 zucchini, sliced
• 1 corn on the cob, cut into 2-inch pieces
• 1/2 cup fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges
• 8 cups chicken broth
• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chicken thighs and cook for 3-4 minutes per side until lightly browned. Remove the chicken and set aside.
2. In the same pot, add the onion, garlic, carrots, potatoes, zucchini, and corn. Stir for about 3 minutes until the vegetables are slightly softened.
3. Pour in the chicken broth and bring the mixture to a boil. Add the chicken back into the pot along with oregano, cumin, salt, and pepper.
4. Reduce the heat to a simmer and cook for 30-40 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
6. Taste and adjust seasoning if needed. Serve the soup hot, garnished with cilantro and lime wedges.

Pollo en Caldo is a perfect dish for any season, offering warmth and comfort with every spoonful. The combination of tender chicken, vegetables, and aromatic herbs makes this soup nourishing and satisfying. The freshness of cilantro and lime brightens up the flavors, while the broth is rich and comforting. Whether you’re feeling under the weather or just craving a wholesome meal, Pollo en Caldo will provide the perfect cozy experience.

Pollo en Salsa de Tamarindo (Chicken in Tamarind Sauce)

Pollo en Salsa de Tamarindo is a unique Mexican dish that combines the tangy, sweet flavor of tamarind with tender chicken. The tamarind sauce, made from tamarind pulp, sugar, and spices, infuses the chicken with a delightful balance of sweetness and acidity. This dish is perfect for a flavorful change from the usual savory chicken meals and can be served with rice or tortillas to soak up the delicious sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup tamarind pulp (or tamarind concentrate)
• 1/2 cup water
• 1/4 cup brown sugar
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cinnamon
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Rice or tortillas (for serving)

Instructions:

1. In a small saucepan, combine the tamarind pulp, water, and brown sugar. Heat over medium heat, stirring occasionally, until the tamarind pulp dissolves and the sauce thickens slightly. Remove from heat and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for about 5-6 minutes on each side, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
4. Pour in the tamarind sauce and stir in the cinnamon and cumin. Let the sauce simmer for 5-7 minutes to combine the flavors.
5. Return the chicken to the skillet, spooning the tamarind sauce over it. Cook for an additional 5 minutes, allowing the chicken to soak up the sauce.
6. Garnish with freshly chopped cilantro and serve with rice or tortillas.

Pollo en Salsa de Tamarindo is a refreshing and flavorful dish that brings a delightful tang to your plate. The combination of tamarind’s tartness and the sweetness of brown sugar creates a unique, complex sauce that pairs perfectly with the savory chicken. This dish stands out for its unusual yet delicious flavor profile, offering something a little different from traditional chicken recipes. Serve it with rice or tortillas to complete the meal and enjoy a taste of authentic Mexican cuisine with a twist.

Pollo con Mole Verde (Chicken in Green Mole)

Pollo con Mole Verde is a traditional Mexican dish featuring chicken cooked in a vibrant green mole made from fresh herbs, seeds, and mild chilies. This mole, which is lighter than the classic mole poblano, has a bright, herbaceous flavor with a mild heat, making it an ideal complement to the tender chicken. The green mole is rich in flavor but still refreshing, offering a different experience from the heavier red moles. This dish pairs wonderfully with rice or tortillas.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup sesame seeds
• 2 tomatillos, husked and rinsed
• 1/2 cup cilantro, chopped
• 2 poblano peppers, roasted and peeled
• 1 jalapeño pepper
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp vegetable oil
• Salt to taste
• 1/2 tsp cumin
• 1/4 tsp cinnamon

Instructions:

1. Start by roasting the tomatillos and poblano peppers in a skillet or under the broiler until the skins are charred. Once charred, remove the skins from the peppers and set them aside.
2. Toast the pumpkin seeds and sesame seeds in a dry skillet over medium heat until golden, about 2-3 minutes. Set aside.
3. In a blender, combine the roasted tomatillos, poblano peppers, jalapeño, cilantro, garlic, toasted seeds, chicken broth, cumin, cinnamon, and a pinch of salt. Blend until smooth.
4. Heat the vegetable oil in a large skillet over medium heat. Add the chicken and sear it for 3-4 minutes per side until browned.
5. Pour the prepared green mole sauce over the chicken and bring it to a simmer. Cover the skillet and cook for 25-30 minutes, or until the chicken is tender and fully cooked.
6. Serve the chicken with the mole sauce, and garnish with additional cilantro. Pair it with rice or tortillas for a complete meal.

Pollo con Mole Verde is a delicious and vibrant dish that showcases the complexity of Mexican green mole. The balance of roasted tomatillos, poblanos, and spices creates a fresh, earthy sauce that is perfect for pairing with the tender chicken. This dish is lighter than its red mole counterparts but still offers a rich and satisfying experience. It’s a great choice for anyone looking to try something unique in the realm of Mexican cuisine. Whether for a special occasion or a cozy dinner, Pollo con Mole Verde is sure to impress.

Pollo a la Mexicana (Mexican-Style Chicken)

Pollo a la Mexicana is a vibrant and flavorful dish that combines chicken with a colorful mixture of tomatoes, onions, and jalapeños. It’s a simple yet bold recipe that highlights the natural flavors of fresh ingredients. The dish is seasoned with garlic, cumin, and cilantro to add depth to the fresh, tangy sauce. Pollo a la Mexicana is perfect for a quick weeknight meal or a casual family dinner, and it pairs well with rice, beans, or tortillas.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, finely chopped (seeds removed for less heat)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp ground oregano
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1/4 cup chicken broth (optional)

Instructions:

1. Season the chicken breasts or thighs with salt, pepper, cumin, and oregano. Heat the olive oil in a large skillet over medium heat.
2. Cook the chicken in the skillet for about 5-6 minutes on each side, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the garlic, onions, and jalapeños. Sauté for 3-4 minutes until the onions are softened.
4. Add the chopped tomatoes to the skillet and cook for an additional 5 minutes, allowing the tomatoes to break down and form a sauce. If the mixture becomes too dry, add the chicken broth to help create a more liquid sauce.
5. Return the chicken to the skillet and cook for another 5-7 minutes, letting the chicken soak up the flavors of the sauce.
6. Garnish with freshly chopped cilantro and serve with rice, beans, or tortillas.

Pollo a la Mexicana is a fresh and zesty dish that offers a wonderful combination of flavors and textures. The juiciness of the chicken, combined with the tanginess of tomatoes and the mild heat from the jalapeños, creates a satisfying and balanced meal. This recipe is quick to prepare, making it ideal for busy evenings, and its vibrant colors and flavors will brighten up any dinner table. The simplicity of the ingredients highlights the natural tastes of Mexico’s culinary traditions.

Pollo Asado (Mexican Roasted Chicken)

Pollo Asado is a flavorful, roasted Mexican chicken dish that’s marinated in a mixture of citrus, spices, and achiote paste. The marinade imparts a tangy and earthy flavor to the chicken, and the roasting process ensures the meat is juicy and tender while developing a crispy, golden skin. It’s a simple yet delicious recipe perfect for family gatherings or casual weeknight dinners. The smoky, tangy taste of the chicken makes it ideal when served with sides like rice, potatoes, or a fresh salad.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1/4 cup orange juice
• 2 tbsp lime juice
• 2 tbsp olive oil
• 2 tbsp achiote paste
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground oregano
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a bowl, combine the orange juice, lime juice, olive oil, achiote paste, garlic, cumin, paprika, oregano, salt, and pepper to make the marinade.
2. Place the whole chicken in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to let the flavors infuse.
3. Preheat the oven to 375°F (190°C). Remove the chicken from the marinade and place it on a roasting pan or baking sheet.
4. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. You may want to baste the chicken halfway through to ensure even roasting.
5. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
6. Garnish with fresh cilantro and serve with your favorite sides.

Pollo Asado is a classic and incredibly flavorful Mexican roasted chicken that delivers on both taste and presentation. The achiote paste adds a rich, earthy flavor, while the citrus gives the chicken a tangy brightness. The crispy skin and juicy meat make it a comforting and satisfying dish that can be enjoyed by the whole family. Whether it’s served with rice, potatoes, or a simple salad, Pollo Asado is an excellent way to enjoy the bold flavors of Mexican cuisine in a straightforward and accessible way.

Pollo en Salsa de Pibil (Chicken in Pibil Sauce)

Pollo en Salsa de Pibil is a flavorful Mexican dish that showcases the slow-cooked, tender chicken in a rich, tangy, and smoky pibil sauce made with achiote paste and citrus. Pibil is a traditional Yucatan-style cooking method, where ingredients are marinated and then cooked to perfection, often wrapped in banana leaves. In this recipe, the chicken is cooked in a deep, spicy sauce made from annatto seeds, garlic, and lime, resulting in a tender and juicy dish full of bold flavors.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 2 tbsp achiote paste
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp ground cloves
• 1/4 tsp cinnamon
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a small bowl, combine the achiote paste, orange juice, lime juice, garlic, cumin, cloves, cinnamon, and a pinch of salt. Stir until the paste dissolves and forms a marinade.
2. Place the chicken in a large resealable bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 5-6 minutes until softened and translucent.
4. Add the marinated chicken to the skillet and brown on each side for about 5 minutes.
5. Add the chicken broth to the skillet, cover, and reduce the heat to low. Let the chicken simmer for 25-30 minutes, or until it is tender and fully cooked.
6. Once cooked, remove the chicken from the skillet and shred it using two forks.
7. Return the shredded chicken to the skillet with the sauce and simmer for an additional 5-7 minutes, allowing the chicken to absorb the flavors of the pibil sauce.
8. Garnish with freshly chopped cilantro and serve with rice, beans, or tortillas.

Pollo en Salsa de Pibil is an aromatic, rich dish that brings the unique flavors of Yucatán to your kitchen. The combination of achiote paste, citrus, and spices creates a smoky, tangy sauce that infuses the chicken with depth and complexity. Whether served as a main dish with rice or in tacos, this recipe provides an unforgettable taste of authentic Mexican cuisine. With its tender chicken and bold, vibrant flavors, Pollo en Salsa de Pibil is a must-try for anyone looking to explore the diverse and exciting world of Mexican cooking.

Note: More recipes are coming soon!