27+ Must-Try Authentic Mexican Chicken Recipes for Every Home Cook

Mexican cuisine is rich, vibrant, and full of bold flavors, and one of its most beloved proteins is chicken.

From savory stews to smoky grilled dishes, chicken is the star of countless traditional Mexican recipes that capture the essence of this diverse and delicious culture.

Whether you’re craving something spicy, tangy, or indulgent, there is a Mexican chicken recipe that will perfectly suit your taste.

In this blog post, we’ll guide you through 27+ authentic Mexican chicken recipes that showcase the best of what Mexican cuisine has to offer.

These dishes range from comforting soups like Pollo en Caldo to indulgent mains like Pollo con Mole Poblano, giving you a rich variety to explore.

Whether you’re an experienced home cook or just beginning your culinary journey, these recipes will add excitement to your weekly meals and introduce you to new ingredients, flavors, and cooking techniques.

27+ Must-Try Authentic Mexican Chicken Recipes for Every Home Cook

Mexican chicken dishes are a true celebration of flavor and tradition, offering something for every palate.

With the diverse variety of spices, chilies, and ingredients, Mexican cuisine never fails to deliver exciting meals that will warm your soul and satisfy your taste buds.

From the simplest tacos to the most intricate mole sauces, these 27+ authentic Mexican chicken recipes will elevate your cooking and bring a touch of Mexican heritage to your kitchen.

Try out these recipes, experiment with new flavors, and enjoy a feast of vibrant, mouthwatering dishes that will surely impress your family and friends

Pollo en Mole Poblano (Chicken with Mole Poblano)

Pollo en Mole Poblano is one of the most iconic dishes from Puebla, Mexico, showcasing the rich flavors of a deep, dark chocolate-based sauce made with chili peppers, spices, and nuts. This dish blends the savory taste of tender chicken with the complexity of mole, creating a rich, flavorful experience. Often served during celebrations, it highlights the depth of Mexican culinary traditions and the artistry involved in balancing flavors.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 tablespoons vegetable oil
• 1/4 cup sesame seeds (for garnish)
• 2 tablespoons olive oil
• 1/4 cup almonds
• 2 dried ancho chiles
• 1 dried pasilla chile
• 1 dried mulato chile
• 2 tablespoons cocoa powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon cloves
• 2 ripe tomatoes
• 1 tablespoon peanut butter
• Salt and pepper to taste

Instructions:

1. Prepare the mole sauce: Heat 1 tablespoon of vegetable oil in a large pan and sauté the onions and garlic until fragrant. Add the almonds and seeds and toast them for about 3 minutes. Toast the dried chiles for a couple of minutes until soft, and then rehydrate them in hot water for about 10 minutes.
2. Blend the sauce: Once the chiles are rehydrated, remove the stems and seeds. In a blender, add the chiles, sautéed onions and garlic, tomatoes, peanut butter, cocoa powder, cinnamon, cumin, cloves, and a pinch of salt. Blend until smooth. Add chicken broth gradually to achieve a thick, sauce-like consistency.
3. Cook the chicken: In a large pot, heat the remaining tablespoon of oil and season the chicken with salt and pepper. Brown the chicken on all sides for about 5 minutes. Pour the mole sauce over the chicken, making sure it’s well coated. Simmer for 40-45 minutes, stirring occasionally, until the chicken is tender.
4. Finish and garnish: Once the chicken is cooked through, serve the pollo en mole poblano with a sprinkling of toasted sesame seeds and some extra mole sauce on top.

Pollo en Mole Poblano is a celebration of Mexico’s vibrant flavors and rich cultural heritage. The combination of tender chicken and the complex, slightly sweet and spicy mole sauce makes for an unforgettable meal. This dish is perfect for special occasions, as it truly captures the essence of traditional Mexican cooking and the careful balance of flavors that make mole poblano so beloved worldwide.

Tacos de Pollo Asado (Grilled Chicken Tacos)

Tacos de Pollo Asado are a simple yet flavorful Mexican dish where marinated grilled chicken is served in soft corn tortillas, typically topped with fresh cilantro, onions, and a squeeze of lime. This recipe is ideal for anyone craving a quick, tasty meal with authentic Mexican flavors. The chicken’s smoky, charred exterior and juicy interior combined with the fresh toppings offer an irresistible combination.

Recipe: Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 small corn tortillas
• 1/2 red onion, finely chopped
• 1 bunch fresh cilantro, chopped
• 2 limes, cut into wedges
• Salsa (optional)

Instructions:

1. Marinate the chicken: In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Place the chicken breasts in the mixture and marinate for at least 30 minutes, or overnight for deeper flavor.
2. Grill the chicken: Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F). Allow the chicken to rest for a few minutes before slicing it thinly.
3. Assemble the tacos: Warm the corn tortillas on the grill for 1-2 minutes. Place slices of grilled chicken on each tortilla. Top with fresh cilantro, chopped red onions, and a squeeze of lime. If desired, serve with a side of salsa.

Tacos de Pollo Asado are the perfect weeknight dinner or casual meal for gatherings. The marinade infuses the chicken with smoky, citrusy, and slightly spicy notes, while the fresh toppings add a refreshing contrast. Whether served with a side of salsa or simply enjoyed as-is, these tacos are a satisfying and authentic Mexican experience that captures the essence of street food culture in Mexico.

Sopa de Pollo con Arroz (Chicken Soup with Rice)

Sopa de Pollo con Arroz is a comforting and hearty Mexican chicken soup made with tender chicken, vegetables, and rice. It’s a beloved family dish that’s both nourishing and soothing, especially perfect for cold weather or when someone’s feeling under the weather. The aromatic broth, combined with the tender chicken and rice, makes for a flavorful and filling meal.

Ingredients:

• 4 bone-in chicken thighs or legs
• 10 cups water
• 2 tablespoons chicken bouillon or 1 chicken broth cube
• 1 medium onion, quartered
• 2 cloves garlic, smashed
• 1 large carrot, sliced
• 2 stalks celery, sliced
• 1/2 cup long-grain rice
• 1 medium tomato, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Prepare the chicken broth: In a large pot, add the chicken thighs, water, chicken bouillon, onion, and garlic. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes, until the chicken is fully cooked and tender.
2. Add vegetables and rice: Remove the chicken from the pot and set aside. Strain the broth to remove the onions and garlic, then return the liquid to the pot. Add the sliced carrots, celery, rice, tomatoes, oregano, and cumin. Simmer for 15-20 minutes, until the vegetables are tender and the rice is cooked.
3. Shred the chicken: While the soup is simmering, shred the chicken into bite-sized pieces. Once the vegetables and rice are done, return the shredded chicken to the pot and cook for another 5-10 minutes.
4. Serve and garnish: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro and a lime wedge.

Sopa de Pollo con Arroz is the ultimate comfort food, offering both warmth and nourishment. The savory broth, tender chicken, and soft rice make this dish perfect for family gatherings, casual dinners, or as a healing meal when you’re under the weather. It’s a straightforward yet deeply satisfying recipe that showcases the best of Mexican home cooking—simple, flavorful, and hearty.

Pollo a la Veracruzana (Veracruz-style Chicken)

Pollo a la Veracruzana is a flavorful chicken dish from the coastal region of Veracruz, Mexico. It features a rich, tangy tomato-based sauce, infused with olives, capers, and the bright flavors of lime and herbs. The combination of savory, briny, and citrusy flavors makes it a refreshing take on traditional chicken dishes, perfect for those looking for a unique and vibrant recipe.

Ingredients:

• 4 chicken breasts or thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1/4 cup green olives, sliced
• 2 tablespoons capers
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and brown it on both sides for about 5 minutes per side. Once browned, remove the chicken from the skillet and set it aside.
2. Make the Veracruzana sauce: In the same skillet, add the chopped onion and garlic. Sauté until soft and fragrant, about 3-4 minutes. Add the tomatoes, green olives, capers, oregano, cumin, and white wine. Stir to combine and let the mixture simmer for about 10 minutes, allowing the sauce to thicken and the flavors to meld.
3. Simmer the chicken: Return the chicken to the skillet, pouring the chicken broth over it. Cover the pan and simmer for another 20-25 minutes, or until the chicken is cooked through and tender. Add the lime juice towards the end of cooking.
4. Finish and serve: Garnish the chicken with fresh cilantro and serve with rice or warm tortillas to soak up the delicious sauce.

Pollo a la Veracruzana brings the vibrant flavors of Veracruz to your table, combining the zest of lime, the brininess of olives and capers, and the richness of the tomato sauce. It’s a fresh and savory dish that pairs perfectly with rice or a side of beans, offering a unique flavor profile that stands out in Mexican cuisine. This dish is perfect for a special dinner that brings the bright, coastal flavors of Mexico into your home.

Tinga de Pollo (Shredded Chicken in Chipotle Sauce)

Tinga de Pollo is a traditional Mexican dish made with shredded chicken in a smoky, spicy tomato-chipotle sauce. It’s commonly served in tacos, tostadas, or on top of rice. The combination of tender chicken and the bold chipotle sauce is a fan favorite, known for its rich, smoky flavor with a touch of heat. This dish is perfect for meal prep or casual family dinners.

Recipe: Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 3 medium tomatoes, chopped
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon adobo sauce from the can
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 cup chicken broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped
• 12 corn tortillas

Instructions:

1. Cook the chicken: In a large pot, bring the chicken breasts and enough water to cover them to a boil. Reduce heat and simmer for about 20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it using two forks.
2. Prepare the sauce: In a separate skillet, heat vegetable oil over medium heat. Add the sliced onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the chopped tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and chicken broth. Stir well and simmer for 10-15 minutes until the sauce thickens and the flavors combine.
3. Combine chicken and sauce: Add the shredded chicken to the skillet with the chipotle sauce. Stir to coat the chicken evenly with the sauce. Simmer for an additional 5-10 minutes to allow the flavors to meld.
4. Serve: Warm the tortillas and fill them with the tinga de pollo. Garnish with fresh cilantro and serve with lime wedges for a tangy touch.

Tinga de Pollo is a flavorful and versatile Mexican dish that is sure to please anyone who loves bold, smoky flavors with a bit of spice. The shredded chicken absorbs all the deliciousness of the chipotle-tomato sauce, making it perfect for tacos, tostadas, or even as a topping for rice or a salad. It’s a wonderful dish to prepare for a family dinner or for entertaining guests, and it’s quick enough to make any night of the week.

Pollo al Ajillo (Garlic Chicken)

Pollo al Ajillo is a simple yet flavorful dish from Mexico that highlights the pungent, aromatic flavor of garlic. In this recipe, chicken is marinated and cooked in a rich garlic sauce with a touch of lime and spices. The garlic infuses the chicken, creating a deeply savory and satisfying dish. Pollo al Ajillo is a great option for those looking for a quick, delicious, and comforting meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 8 cloves garlic, finely minced
• 2 tablespoons olive oil
• 1/4 cup white wine
• Juice of 1 lime
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Marinate the chicken: In a bowl, combine the minced garlic, olive oil, white wine, lime juice, thyme, paprika, crushed red pepper flakes, salt, and pepper. Place the chicken thighs in the marinade and let them sit for at least 30 minutes, or up to 2 hours for more flavor.
2. Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook for about 6-7 minutes, until the skin is crispy and golden. Flip the chicken and cook for another 10-12 minutes, until the chicken is cooked through and the juices run clear.
3. Finish the sauce: Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the remaining marinade and cook for 2-3 minutes, allowing the garlic to infuse the sauce and reduce slightly.
4. Serve: Return the chicken to the skillet and coat it with the garlic sauce. Garnish with fresh parsley and serve with rice, mashed potatoes, or a fresh green salad.

Pollo al Ajillo is a simple yet elegant Mexican dish that brings out the best of garlic, lime, and spices. The tender, juicy chicken pairs beautifully with the garlicky sauce, making it a crowd-pleasing meal. This recipe is perfect for a weeknight dinner or when you want to impress guests with minimal effort. It’s comforting, flavorful, and utterly satisfying.

Pollo en Salsa Verde (Chicken in Green Sauce)

Pollo en Salsa Verde is a classic Mexican dish where chicken is simmered in a zesty, tangy, and slightly spicy green salsa made from tomatillos, green chilies, and fresh cilantro. This vibrant dish is a staple in many Mexican households, offering a burst of flavor with every bite. The combination of tender chicken and the tart green sauce is a comforting, yet light meal perfect for any time of year.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 lb tomatillos, husked and rinsed
• 2-3 jalapeño peppers (or to taste)
• 1/2 onion, chopped
• 2 cloves garlic, peeled
• 1/2 cup fresh cilantro
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 tablespoon vegetable oil
• 1/2 cup chicken broth
• Salt and pepper to taste
• Lime wedges (for garnish)

Instructions:

1. Prepare the salsa verde: In a saucepan, add the tomatillos, jalapeños, onion, and garlic. Cover with water and bring to a boil. Let the ingredients simmer for about 10 minutes until the tomatillos become soft and slightly discolored.
2. Blend the salsa: Once cooked, drain the water and transfer the tomatillos, jalapeños, onion, and garlic to a blender. Add the cilantro, oregano, cumin, and a pinch of salt. Blend until smooth, adjusting seasoning if needed.
3. Cook the chicken: In a large skillet, heat the vegetable oil over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides for about 5 minutes per side. Remove the chicken and set aside.
4. Simmer the chicken in the salsa: Pour the salsa verde into the skillet, scraping up any browned bits from the bottom of the pan. Add the chicken broth and return the chicken to the skillet, skin side down. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender.
5. Serve: Garnish with fresh cilantro and lime wedges. Serve with rice, beans, or tortillas.

Pollo en Salsa Verde is a flavorful, refreshing dish that captures the bright and zesty qualities of Mexican cuisine. The tomatillos and jalapeños create a sauce that’s both tangy and just spicy enough to excite the taste buds, while the tender chicken absorbs all the deliciousness of the green salsa. It’s a versatile and healthy meal, perfect for a quick weeknight dinner or a leisurely weekend feast.

Arroz con Pollo (Mexican Chicken and Rice)

Arroz con Pollo is a hearty and beloved Mexican dish that features tender chicken simmered with aromatic rice, vegetables, and spices. It’s a comforting one-pot meal that’s rich in flavor and color, thanks to the combination of tomatoes, peas, and bell peppers. This dish is often served during family gatherings and celebrations and is a perfect example of traditional Mexican comfort food.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 1 1/2 cups chicken broth
• 1/2 cup tomato sauce
• 1/2 cup frozen peas
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Brown the chicken: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the chicken thighs with salt and pepper. Brown the chicken on both sides for about 5 minutes per side, then remove the chicken and set it aside.
2. Sauté the vegetables: In the same pot, add the chopped onion, bell pepper, and garlic. Sauté for about 3-4 minutes until softened. Add the rice and cook for an additional 2 minutes, stirring frequently to toast the rice slightly.
3. Add liquids and spices: Stir in the chicken broth, tomato sauce, cumin, turmeric, paprika, and bay leaf. Bring to a boil, then reduce to a simmer. Return the chicken to the pot, skin side up, and cover. Cook for 25-30 minutes, or until the chicken is fully cooked and the rice is tender.
4. Add peas: About 10 minutes before the rice is done, add the frozen peas, stirring them gently into the rice. Continue cooking until the rice is fluffy and the chicken is cooked through.
5. Serve: Garnish with fresh cilantro and serve with a side of lime wedges for an extra burst of flavor.

Arroz con Pollo is a warm and satisfying meal that is a staple in Mexican kitchens. The rich blend of spices and the natural juiciness of the chicken combine perfectly with the fluffy, flavorful rice. This dish is a great example of Mexican comfort food that is both filling and packed with vibrant flavors. It’s a family-friendly recipe that’s perfect for any occasion, whether it’s a casual weekday meal or a festive dinner.

Pollo en Adobo (Chicken in Adobo Sauce)

Pollo en Adobo is a delicious Mexican dish in which chicken is marinated and simmered in a savory, smoky, and slightly tangy adobo sauce. The adobo sauce is made from a blend of dried chilies, vinegar, and spices, giving the chicken a deep, rich flavor. This dish can be served with rice, beans, or tortillas, making it a versatile and flavorful option for any meal.

Ingredients:

• 4 bone-in chicken thighs
• 3 dried guajillo chilies, seeds removed
• 2 dried pasilla chilies, seeds removed
• 1 tablespoon apple cider vinegar
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup chicken broth
• 1/2 onion, chopped (for garnish)
• Fresh cilantro for garnish

Instructions:

1. Prepare the adobo sauce: Toast the dried chilies in a hot skillet for about 2 minutes, being careful not to burn them. Once toasted, add them to a bowl of hot water and let them soak for about 10 minutes. Drain the chilies, then blend them with the vinegar, garlic, oregano, cumin, cinnamon, and a pinch of salt until smooth.
2. Marinate the chicken: Season the chicken thighs with salt and pepper. Coat the chicken with the adobo sauce and let it marinate for at least 30 minutes, or overnight for more intense flavor.
3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken thighs, browning them on both sides for about 5 minutes. Once browned, pour in the chicken broth, cover, and simmer for 25-30 minutes until the chicken is tender and cooked through.
4. Serve: Garnish with fresh chopped onions and cilantro. Serve with warm tortillas or rice for a complete meal.

Pollo en Adobo is a flavorful and bold dish that embodies the complexity of Mexican cooking. The smoky, spicy adobo sauce pairs perfectly with the tender chicken, creating a dish that’s rich in flavor and deeply satisfying. Whether served in tacos, on top of rice, or with beans, this dish is a versatile option for any meal and is sure to be a hit at your next dinner gathering.

Pollo con Mole Poblano (Chicken with Poblano Mole Sauce)

Pollo con Mole Poblano is a traditional Mexican dish from Puebla that features chicken smothered in a rich, dark mole sauce. The mole sauce is a complex blend of ingredients such as chiles, chocolate, spices, and nuts, creating a deep, earthy, slightly sweet, and spicy flavor. This dish is perfect for special occasions or when you want to indulge in the depth of Mexican culinary tradition.

Ingredients:

• 4 chicken breasts or thighs (bone-in, skin-on)
• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup sesame seeds (for garnish)
• 1/4 cup chopped almonds (for garnish)
• 2 cups chicken broth
• 1/2 cup unsweetened cocoa powder
• 2 dried ancho chilies
• 2 dried pasilla chilies
• 1 dried mulato chili
• 1 tablespoon cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon clove
• 1/4 cup peanut butter
• 1/2 cup raisins or dried apricots
• 2 tablespoons sugar
• 2 tablespoons tomato paste
• Salt and pepper to taste

Instructions:

1. Cook the chicken: In a large skillet, heat the vegetable oil over medium-high heat. Season the chicken with salt and pepper. Brown the chicken on both sides, about 5 minutes per side, until crispy and golden. Remove from the pan and set aside.
2. Prepare the mole sauce: In a separate pot, toast the dried chilies over medium heat for a few minutes until fragrant. Remove the seeds and stems, then place the chilies in hot water to rehydrate for about 10 minutes. Drain the chilies, and blend them with the cocoa powder, cinnamon, cumin, clove, peanut butter, raisins, tomato paste, and a pinch of salt until smooth.
3. Cook the mole: In the same skillet you used for the chicken, sauté the onions and garlic until soft. Add the mole sauce, along with chicken broth, and bring to a simmer. Cook for about 10 minutes, allowing the flavors to combine and the sauce to thicken.
4. Simmer the chicken in the mole: Return the chicken to the pan, spooning the mole sauce over the top. Cover and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
5. Serve: Garnish the chicken with sesame seeds and chopped almonds. Serve with rice, tortillas, or sautéed vegetables.

Pollo con Mole Poblano is a luxurious and indulgent Mexican dish that is perfect for any special occasion. The deep, complex flavors of the mole sauce combine with the tender chicken to create a truly unforgettable meal. The mole, with its balance of spice, sweetness, and richness, is the star of the dish and will surely impress anyone who tries it. This is a recipe to savor, celebrate, and share with loved ones.

Pollo a la Naranja (Orange Chicken)

Pollo a la Naranja is a vibrant Mexican chicken dish with a unique twist, featuring a citrusy orange glaze that’s both sweet and tangy. The combination of fresh orange juice and zest with spices creates a refreshing yet flavorful sauce that coats the chicken beautifully. This dish is lighter than some of the more traditional, heavier chicken dishes, making it a perfect option for a quick weeknight dinner or a springtime meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 cup fresh orange juice
• Zest of 1 orange
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions:

1. Prepare the chicken: Season the chicken breasts with salt, pepper, cumin, paprika, and chili powder. Heat olive oil in a large skillet over medium heat, and cook the chicken breasts for about 6-7 minutes per side, or until golden and cooked through. Remove the chicken from the skillet and set it aside.
2. Make the orange sauce: In the same skillet, add the garlic and cook for about 30 seconds until fragrant. Add the fresh orange juice, orange zest, soy sauce, and honey. Stir to combine and bring the sauce to a simmer. Cook for 5 minutes, allowing it to reduce slightly.
3. Thicken the sauce: Stir in the cornstarch mixture, and cook for an additional 2-3 minutes, until the sauce thickens.
4. Combine and serve: Return the chicken to the skillet, spooning the orange sauce over it. Let the chicken simmer in the sauce for a couple of minutes to soak in the flavors. Garnish with fresh cilantro.
5. Serve: Serve with steamed rice or roasted vegetables for a complete meal.

Pollo a la Naranja is a refreshing and light take on chicken, with the bright, tangy flavor of orange enhancing the savory nature of the meat. The citrus glaze adds just the right amount of sweetness and acidity, making it a well-balanced dish. This recipe is perfect for those who want to enjoy a healthier yet flavorful chicken dinner with a unique twist, bringing a touch of sunshine to your table.

Pollo en Caldo (Mexican Chicken Soup)

Pollo en Caldo is a traditional Mexican chicken soup that’s comforting, nourishing, and full of flavor. The soup is made with a whole chicken or chicken pieces simmered with vegetables, herbs, and spices, resulting in a rich and savory broth. Often served with rice, lime, and fresh cilantro, this dish is perfect for cold weather or when you’re in need of something wholesome and heartwarming.

Ingredients:

• 1 whole chicken (cut into pieces), or 4 chicken thighs
• 1 onion, halved
• 2 cloves garlic, smashed
• 2 medium carrots, peeled and cut into large pieces
• 2 celery stalks, cut into large pieces
• 1 zucchini, chopped
• 2 medium potatoes, peeled and cubed
• 1/2 cup fresh cilantro (for garnish)
• 2-3 limes (for serving)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 cups water

Instructions:

1. Cook the chicken: In a large pot, add the chicken pieces along with the onion, garlic, carrots, celery, and water. Bring it to a boil, then lower the heat to a simmer. Skim off any foam that rises to the top. Simmer the chicken for 45-60 minutes, or until it is fully cooked and the broth is flavorful.
2. Add the vegetables: Once the chicken is cooked, add the chopped zucchini, potatoes, and oregano to the pot. Simmer for an additional 20 minutes, or until the vegetables are tender.
3. Shred the chicken: Remove the chicken pieces from the pot. Shred the chicken and discard the bones. Return the shredded chicken to the soup.
4. Season and serve: Taste the broth and season with salt and pepper as needed. Ladle the soup into bowls, garnishing with fresh cilantro. Serve with lime wedges on the side for a tangy kick.
5. Serve: Serve with warm tortillas or rice for a complete meal.

Pollo en Caldo is the ultimate comfort food, offering warmth, nourishment, and flavor in every spoonful. The clear broth, aromatic with herbs and vegetables, is both satisfying and soothing. This dish is perfect for when you need something comforting to lift your spirits, whether you’re fighting off a cold or simply craving a wholesome, hearty meal. It’s a timeless recipe that brings the heart of Mexican cooking into your home.

Pollo a la Mexicana (Mexican-style Chicken)

Pollo a la Mexicana is a quick and flavorful chicken dish inspired by the vibrant and bold flavors of Mexico. The chicken is sautéed with fresh tomatoes, onions, bell peppers, and a hint of chili for a spicy kick. It’s an easy-to-make dish that highlights the simplicity and freshness of Mexican ingredients, making it perfect for a weeknight dinner. The colorful medley of vegetables adds both flavor and texture, creating a delicious and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1-2 jalapeño peppers, chopped (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges (for serving)

Instructions:

1. Cook the chicken: Season the chicken with salt, pepper, cumin, and oregano. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts or thighs and cook for 6-8 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
2. Sauté the vegetables: In the same skillet, add the chopped onion, bell peppers, garlic, and jalapeños (if using). Cook for 5-7 minutes until the vegetables are softened.
3. Add the tomatoes: Stir in the chopped tomatoes and cook for another 2-3 minutes, until the tomatoes release their juices and soften.
4. Combine the chicken and sauce: Return the chicken to the skillet, spooning the vegetable mixture over the top. Let everything simmer for 5 minutes to allow the flavors to meld together.
5. Serve: Garnish with fresh cilantro and serve with lime wedges. This dish goes well with rice, tortillas, or a simple salad.

Pollo a la Mexicana is a colorful, flavorful, and easy-to-make dish that brings the fresh and zesty flavors of Mexican cuisine to your table. The combination of juicy chicken and sautéed vegetables creates a satisfying and nutritious meal. With the addition of cumin, oregano, and chili, the dish has a subtle heat and depth of flavor, making it a perfect meal for any occasion. It’s versatile enough to pair with rice, tortillas, or even a light salad, offering endless possibilities.

Pollo al Chipotle (Chicken with Chipotle Sauce)

Pollo al Chipotle is a smoky, spicy chicken dish cooked in a rich and flavorful chipotle sauce. The chipotle peppers give the sauce its signature smokiness and heat, while the addition of tomatoes and garlic creates a balanced, savory base. This dish is a favorite in many Mexican homes and is perfect for those who love bold and spicy flavors. Whether served with rice, beans, or tortillas, it’s a comforting and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 chipotle peppers in adobo sauce (canned)
• 2 medium tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon honey (optional for sweetness)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook for 6-8 minutes per side until golden and cooked through. Remove from the skillet and set aside.
2. Prepare the chipotle sauce: In the same skillet, add the onion and garlic, and sauté for about 3 minutes until softened. Add the chopped tomatoes and cook for an additional 5 minutes, until they break down and release their juices.
3. Blend the sauce: Add the chipotle peppers (with adobo sauce) and chicken broth to the skillet. Stir to combine. Use an immersion blender (or regular blender) to blend the sauce until smooth. Taste the sauce and add honey for sweetness, if desired. Simmer for 5 minutes to let the sauce thicken.
4. Combine chicken and sauce: Return the chicken to the skillet, spooning the chipotle sauce over the chicken. Let the chicken simmer in the sauce for 5-7 minutes to absorb the flavors.
5. Serve: Garnish with fresh cilantro and serve with rice, beans, or tortillas.

Pollo al Chipotle is a rich, smoky, and slightly spicy dish that will satisfy anyone craving bold flavors. The chipotle peppers create a complex depth of flavor in the sauce, while the chicken stays tender and juicy as it soaks up all the savory goodness. This dish pairs wonderfully with rice or tortillas, making it a complete and satisfying meal. Perfect for spice lovers, Pollo al Chipotle is a great way to enjoy a flavorful Mexican-inspired dinner.

Tacos de Pollo (Chicken Tacos)

Tacos de Pollo are a quintessential Mexican street food made with juicy, seasoned chicken tucked inside a soft tortilla. The chicken is seasoned with traditional Mexican spices and then grilled or sautéed for a delicious and easy meal. These tacos can be dressed up with a variety of toppings, from fresh salsa and avocado to cilantro and lime, making them customizable to your preferences. Perfect for a quick dinner or a fun gathering, these tacos are always a hit.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small soft corn tortillas
• Fresh cilantro for garnish
• Lime wedges (for serving)
• Toppings (such as salsa, avocado, radishes, or onions)

Instructions:

1. Season the chicken: In a small bowl, combine the cumin, paprika, garlic powder, chili powder, salt, and pepper. Rub the seasoning mix all over the chicken breasts or thighs.
2. Cook the chicken: Heat vegetable oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and let it rest for a few minutes.
3. Shred the chicken: Once the chicken has cooled slightly, shred it using two forks or chop it into bite-sized pieces.
4. Assemble the tacos: Warm the corn tortillas in a dry skillet for 1-2 minutes per side until soft and pliable. Fill each tortilla with the shredded chicken and top with fresh cilantro, lime juice, and your choice of salsa, avocado, radishes, or onions.
5. Serve: Serve the tacos immediately with extra lime wedges on the side.

Tacos de Pollo are simple yet flavorful and a perfect way to enjoy the vibrant taste of Mexico in a handheld form. The combination of seasoned chicken, fresh toppings, and a squeeze of lime creates a balanced and satisfying meal. Whether served as a casual dinner or a party treat, these tacos are sure to be loved by everyone. The customizable nature of this dish allows you to adapt it to your taste, making it a versatile recipe that can be enjoyed by all.

Note: More recipes are coming soon!