33+ Flavorful Authentic Mexican Chicken Stew Recipes You Must Try

When it comes to hearty and comforting meals, few dishes rival the rich, flavorful stews that define traditional Mexican cuisine.

Mexican chicken stews, in particular, offer an incredible range of tastes and textures that appeal to every palate.

Whether you’re looking for something creamy, spicy, or packed with fresh vegetables, there’s a chicken stew recipe in Mexico’s diverse culinary history that fits the bill.

From the smoky depth of Pollo en Salsa Roja to the earthy tang of Pollo con Nopales, these dishes are perfect for warming up any dinner table.

In this blog, we’ll explore over 33 authentic Mexican chicken stew recipes, each offering a unique spin on tender chicken simmered in savory broths, sauces, and seasonings.

Whether you’re a seasoned cook or new to Mexican cooking, these recipes will help you create an array of mouthwatering meals with the soul-stirring flavors of Mexico.

Prepare to dive into the world of complex flavors, vibrant ingredients, and the comforting warmth of Mexican chicken stews.

33+ Flavorful Authentic Mexican Chicken Stew Recipes You Must Try

Mexican chicken stews are more than just meals; they’re an invitation to experience the rich flavors, diverse ingredients, and cultural traditions of Mexico.

With over 33 authentic recipes to explore, you’ll never run out of ways to enjoy this comforting dish.

From slow-simmered chicken in rich, spicy broths to fresh, vibrant chicken stews with vegetables and herbs, each recipe offers a unique way to enjoy the beloved flavors of Mexico.

Whether you’re hosting a family dinner or craving a soul-warming meal, these recipes are sure to become staples in your kitchen.

Embrace the versatility of Mexican chicken stews, and don’t be afraid to experiment with new ingredients or spices along the way.

The endless variations will keep your meals exciting, while the bold, savory flavors will have you coming back for more.

Get ready to savor the best of Mexican comfort food with these 33+ authentic chicken stew recipes!

Pollo en Salsa Verde (Chicken in Green Sauce)

Pollo en Salsa Verde is a classic Mexican chicken stew featuring tender chicken simmered in a vibrant and tangy green sauce made from tomatillos, cilantro, and chiles. This stew is full of flavors with the perfect balance of spice and freshness, making it a beloved dish in Mexican homes. Serve it with rice, beans, or tortillas for a complete and satisfying meal.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 6 medium tomatillos, husked and rinsed
• 1 small onion, quartered
• 2 cloves garlic
• 2-3 serrano or jalapeño peppers (adjust to your spice preference)
• 1/2 cup cilantro leaves
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 4 cups chicken broth
• Freshly ground black pepper, to taste

Instructions:

1. In a medium saucepan, add the tomatillos, onion, garlic, and serrano peppers. Cover with water and bring to a boil. Let it cook for about 10 minutes, or until the tomatillos turn a dull green and become soft.
2. Remove the ingredients from the pot and transfer them to a blender. Add cilantro and salt, then blend until smooth.
3. In a large pot, heat the vegetable oil over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides for about 5-7 minutes.
4. Pour the blended green salsa over the chicken, followed by the chicken broth. Stir to combine and bring to a boil.
5. Lower the heat and simmer for 30 minutes, or until the chicken is fully cooked and tender.
6. Taste and adjust seasoning, adding more salt if necessary.
7. Serve the chicken with the sauce over rice, or with tortillas on the side.

Pollo en Salsa Verde offers a perfect balance of tangy, spicy, and savory flavors, with the richness of the chicken absorbing the bold green salsa. This dish is a perfect example of the versatility of Mexican cuisine and how simple, fresh ingredients can create complex and mouth-watering results. Whether served with warm tortillas or rice, it is sure to please the entire family, offering a comforting, flavorful meal for any occasion.

Caldo de Pollo (Mexican Chicken Soup)

Caldo de Pollo is a traditional Mexican chicken soup, known for its comforting nature and nutritional benefits. Packed with vegetables like carrots, potatoes, zucchini, and corn, it’s a hearty and flavorful dish. The broth is infused with aromatic herbs such as cilantro and epazote, making it a perfect meal when you’re craving something light but filling. It’s a dish that nourishes the soul, especially on colder days.

Ingredients:

• 4 bone-in chicken breasts or thighs
• 1 large onion, halved
• 2 cloves garlic
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 2 zucchinis, sliced
• 1 corn on the cob, cut into 3-4 pieces
• 1 bunch cilantro
• 1 bunch epazote (optional)
• 8 cups water
• Salt to taste
• 1 lime, cut into wedges
• Tortillas (for serving)

Instructions:

1. In a large pot, add the chicken, onion, garlic, and water. Bring to a boil, then reduce to a simmer. Skim off any foam or impurities that rise to the top.
2. Add the carrots, potatoes, zucchinis, and corn to the pot. Stir in a pinch of salt and cover the pot. Simmer for about 30-40 minutes until the chicken and vegetables are tender.
3. Once the chicken is cooked, remove it from the pot. Shred the chicken and discard the bones.
4. Return the shredded chicken to the pot, then add the cilantro and epazote. Let the soup simmer for another 10 minutes to allow the herbs to infuse their flavor into the broth.
5. Taste the broth and adjust seasoning with more salt if needed.
6. Serve the caldo de pollo in bowls with lime wedges on the side and warm tortillas to accompany it.

Caldo de Pollo is the perfect comfort food, full of fresh vegetables and a rich, savory broth that’s both soothing and nourishing. The flavors meld together beautifully, with the cilantro and epazote adding layers of freshness and earthiness. This dish is a celebration of Mexican culinary traditions, and it brings warmth and satisfaction, whether you’re recovering from illness or just seeking a wholesome, tasty meal.

Pollo con Papas y Chiles (Chicken with Potatoes and Chiles)

Pollo con Papas y Chiles is a traditional Mexican chicken stew that features hearty potatoes and the bold flavors of dried chiles. The chicken is slow-cooked in a rich, flavorful sauce made from guajillo, ancho, and pasilla chiles, creating a smoky, deep heat. This dish is comforting, with the chicken absorbing all the spicy goodness, making it a truly satisfying meal that pairs perfectly with rice or warm tortillas.

Ingredients:

• 4 chicken thighs, bone-in and skinless
• 2 medium potatoes, peeled and cut into cubes
• 2 dried guajillo chiles, seeds removed
• 1 dried ancho chile, seeds removed
• 1 dried pasilla chile, seeds removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 3 cups chicken broth
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and toast the guajillo, ancho, and pasilla chiles for 2-3 minutes until fragrant. Remove the chiles from the heat and soak them in hot water for about 10 minutes until softened.
2. While the chiles soak, heat the vegetable oil in a large pot over medium heat. Season the chicken thighs with salt, pepper, cumin, and paprika. Brown the chicken on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
3. In the same pot, add the onions and garlic, cooking until soft and translucent, about 3 minutes. Add the chopped tomato and cook for another 2 minutes.
4. Blend the softened chiles with a little bit of the soaking water to make a smooth paste.
5. Pour the chile paste into the pot with the onions and tomatoes. Stir to combine and cook for another 5 minutes to develop the flavors.
6. Add the chicken back to the pot, followed by the chicken broth and potatoes. Stir well, then bring to a boil.
7. Lower the heat and simmer for 30-40 minutes, or until the chicken is fully cooked and the potatoes are tender.
8. Taste and adjust the seasoning with salt and pepper.
9. Serve the stew with rice or tortillas to soak up the flavorful sauce.

Pollo con Papas y Chiles is a soul-satisfying Mexican stew where smoky chiles and tender chicken combine to create a dish brimming with deep, rich flavors. The potatoes add heartiness, making it a perfect meal for a family gathering or special occasion. With its layers of flavor from the dried chiles, this dish offers a true taste of authentic Mexican comfort food that will leave everyone asking for seconds.

Mole de Pollo (Chicken with Mole Sauce)

Mole de Pollo is one of Mexico’s most iconic dishes, known for its complex, rich sauce made from a blend of chiles, chocolate, nuts, and spices. The chicken, tender and succulent, is bathed in this deeply flavorful sauce, creating a dish that is both comforting and indulgent. Mole is often served on festive occasions, making it a perfect choice for special family meals. While the process of preparing mole can take some time, the results are nothing short of extraordinary.

Ingredients:

• 4 chicken breasts or thighs (bone-in or boneless)
• 1/4 cup vegetable oil
• 2 dried pasilla chiles
• 2 dried mulato chiles
• 1 dried ancho chile
• 1/4 cup sesame seeds
• 1/4 cup almonds, toasted
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 2 tablespoons cocoa powder
• 1/4 cup raisins
• 3 tomatoes, roasted
• 1/4 cup brown sugar
• 1/2 teaspoon cloves
• 3 cups chicken broth
• 1 tablespoon salt (or to taste)
• Fresh cilantro for garnish
• Rice or tortillas for serving

Instructions:

1. Begin by toasting the chiles lightly in a hot skillet for 2-3 minutes, making sure not to burn them. Remove the stems and seeds, then soak the chiles in hot water for 10-15 minutes until softened.
2. In the same skillet, toast the sesame seeds and almonds for 2-3 minutes until golden. Then, set them aside.
3. Blend the soaked chiles, sesame seeds, almonds, raisins, roasted tomatoes, cocoa powder, brown sugar, cumin, cinnamon, cloves, and chicken broth in a blender until smooth.
4. Heat the vegetable oil in a large pot over medium-high heat. Season the chicken with salt and cook it until browned on both sides. Remove and set aside.
5. Pour the mole sauce into the pot and simmer for 10 minutes, allowing the flavors to meld.
6. Return the chicken to the pot, cover it with the sauce, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
7. Serve the chicken with the rich mole sauce over rice or with warm tortillas, and garnish with fresh cilantro.

Mole de Pollo is a quintessential Mexican dish that beautifully combines sweetness, heat, and earthiness into a single, luxurious sauce. The process of making mole from scratch might seem labor-intensive, but the depth of flavor it imparts to the chicken makes it well worth the effort. When served with rice or tortillas, the mole becomes a comforting and indulgent meal, perfect for special occasions or any time you want to treat yourself to an authentic Mexican feast.

Pollo en Adobo (Chicken in Adobo Sauce)

Pollo en Adobo is a deeply flavorful dish where chicken is marinated in a rich adobo sauce made from a combination of dried chiles, garlic, vinegar, and spices. The adobo sauce infuses the chicken with bold, smoky, and spicy flavors, resulting in a hearty and satisfying stew. This dish is easy to prepare and can be served with rice, beans, or tortillas for a wholesome and complete meal.

Ingredients:

• 4 chicken thighs or drumsticks, bone-in
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 3 cloves garlic
• 1/2 small onion
• 1/4 cup vinegar (preferably apple cider)
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1 teaspoon paprika
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• Salt and pepper to taste

Instructions:

1. Toast the guajillo and ancho chiles in a dry skillet for about 2-3 minutes until fragrant. Once toasted, remove the stems and seeds, then soak the chiles in hot water for 10 minutes.
2. Blend the softened chiles, garlic, onion, vinegar, cumin, oregano, paprika, and a pinch of salt with a little bit of the soaking water to form a smooth paste.
3. Season the chicken with salt and pepper, then heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken on all sides, about 5-7 minutes per side.
4. Once the chicken is browned, pour the adobo sauce over the chicken and stir to coat. Add the chicken broth and bring it to a simmer.
5. Cover the pot and cook for 25-30 minutes, or until the chicken is fully cooked and tender.
6. Taste and adjust the seasoning with more salt or vinegar if needed.
7. Serve the pollo en adobo with rice or tortillas, and garnish with chopped cilantro if desired.

Pollo en Adobo is a flavorful Mexican chicken stew that packs a punch of smoky heat with the combination of dried chiles and vinegar. The adobo sauce not only tenderizes the chicken but also infuses it with deep, rich flavors that are perfect for anyone who loves bold, spicy food. This dish is a wonderful example of how simple ingredients can be transformed into an unforgettable meal. Serve it with rice or tortillas to enjoy the full experience of this delicious Mexican classic.

Pollo a la Mexicana (Mexican Style Chicken)

Pollo a la Mexicana is a quick and easy chicken stew that brings together the vibrant flavors of tomatoes, onions, and fresh cilantro, combined with a touch of heat from jalapeños or serrano peppers. This dish is simple, colorful, and bursting with freshness, making it a great choice for busy weeknights or when you want a light yet flavorful chicken stew. It’s commonly served with rice, beans, or tortillas to complete the meal.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs, chopped
• 2 medium tomatoes, chopped
• 1/2 medium onion, chopped
• 1-2 jalapeño peppers or serrano peppers, chopped
• 1/2 cup cilantro, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 lime, cut into wedges
• Rice or tortillas for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Season the chicken with cumin, chili powder, salt, and pepper, then cook until browned and cooked through, about 10-12 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onions, garlic, and chopped peppers. Cook for 3-4 minutes until the onions soften.
3. Add the chopped tomatoes and cook for another 5 minutes, stirring occasionally. The tomatoes should break down and create a chunky sauce.
4. Return the cooked chicken to the skillet and stir to combine with the tomato mixture. Let it cook together for another 5-7 minutes to meld the flavors.
5. Stir in the cilantro and adjust seasoning with more salt or chili powder if needed.
6. Serve with lime wedges on the side and enjoy with rice or tortillas.

Pollo a la Mexicana is a vibrant and simple dish that showcases the bright flavors of fresh tomatoes, cilantro, and peppers. It’s an easy and quick meal, perfect for any night of the week. The dish is light yet full of flavor, with the tangy lime and aromatic cilantro bringing everything together. Whether you’re cooking for your family or guests, Pollo a la Mexicana is sure to impress with its delicious and fresh taste of Mexico.

Pollo en Caldo (Chicken in Broth)

Pollo en Caldo is a comforting Mexican chicken stew that features a clear and flavorful broth infused with fresh vegetables like carrots, corn, and potatoes. This simple yet delicious dish is perfect for any occasion, whether you’re looking for a light meal or a hearty comfort food. The broth is rich in flavor, and the chicken becomes incredibly tender as it simmers, making it a nourishing and satisfying dish.

Ingredients:

• 4 chicken thighs or breasts, bone-in
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 2 ears of corn, cut into 3-4 pieces
• 1 small onion, quartered
• 2 cloves garlic, smashed
• 1/2 bunch cilantro
• 1 tablespoon salt (or to taste)
• 6 cups water or chicken broth
• Lime wedges for serving
• Warm tortillas for serving

Instructions:

1. In a large pot, add the chicken, water (or chicken broth), onion, and garlic. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the chicken is cooked through and tender.
2. Remove the chicken from the pot and shred it into bite-sized pieces, discarding any bones and skin.
3. Add the carrots, potatoes, and corn to the pot, and simmer for an additional 20-25 minutes, until the vegetables are tender.
4. Return the shredded chicken to the pot, then stir in the cilantro. Simmer for an additional 5 minutes to let the flavors meld.
5. Taste and adjust the seasoning with salt if needed.
6. Serve the soup hot with lime wedges and warm tortillas on the side.

Pollo en Caldo is a simple yet flavorful dish that’s perfect for when you need a nourishing and heartwarming meal. The clear broth is aromatic and comforting, while the tender chicken and fresh vegetables add depth to the soup. It’s a versatile dish that can be served as a light lunch or dinner, and with the addition of lime and tortillas, it becomes a well-rounded and satisfying meal. Whether you’re feeling under the weather or just craving something comforting, Pollo en Caldo will always hit the spot.

Sopa de Pollo con Fideos (Chicken Soup with Noodles)

Sopa de Pollo con Fideos is a comforting Mexican chicken soup that combines the rich flavor of chicken broth with the lightness of fideo noodles. The soup is enhanced with vegetables such as carrots, celery, and zucchini, which add both flavor and texture to the dish. This is a perfect weeknight meal that is both satisfying and nourishing, offering a delicious way to enjoy a traditional Mexican comfort food.

Ingredients:

• 4 chicken thighs or breasts, bone-in
• 1/2 cup fideo noodles (or other small pasta)
• 2 medium carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 small zucchini, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth or water
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 1/2 teaspoon cumin
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Season the chicken with salt and pepper and brown the chicken on all sides, about 7-10 minutes.
2. Remove the chicken from the pot and set aside. Add the chopped onion, garlic, and celery to the pot. Sauté for 3-4 minutes until the vegetables soften.
3. Add the chicken broth (or water) to the pot, then return the chicken to the pot. Bring the broth to a boil, then reduce the heat to low and simmer for 25-30 minutes, until the chicken is cooked through.
4. Remove the chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot.
5. Add the carrots, zucchini, and fideo noodles to the pot, and simmer for another 10-15 minutes, until the noodles are tender and the vegetables are fully cooked.
6. Taste and adjust seasoning with salt, pepper, and cumin as needed.
7. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

Sopa de Pollo con Fideos is a soul-soothing Mexican soup that combines the best of comfort and nutrition. The rich chicken broth pairs perfectly with the light texture of fideo noodles, while the carrots, celery, and zucchini offer a satisfying mix of vegetables. This soup is quick to prepare yet delivers a depth of flavor that makes it a family favorite. Whether served on a chilly evening or when you’re craving something light but filling, Sopa de Pollo con Fideos is always a delightful choice.

Pollo con Mole Poblano (Chicken with Poblano Mole)

Pollo con Mole Poblano is a rich and decadent Mexican chicken stew made with the famous mole poblano sauce, a blend of chiles, chocolate, spices, and nuts. This dish hails from Puebla and is often considered the pinnacle of Mexican cuisine. The chicken is tender and juicy, smothered in a complex, savory-sweet sauce that’s both spicy and rich. Mole poblano is a labor of love, but the payoff is a truly unforgettable dish.

Ingredients:

• 4 chicken thighs, bone-in and skinless
• 2 dried pasilla chiles
• 2 dried mulato chiles
• 1 dried ancho chile
• 1/4 cup sesame seeds
• 1/4 cup peanuts, toasted
• 1/4 cup almonds, toasted
• 1 tablespoon cocoa powder
• 1/2 teaspoon cinnamon
• 1/4 cup raisins
• 1/4 cup dark chocolate (roughly chopped)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, roasted
• 2 cups chicken broth
• 1 tablespoon vegetable oil
• Salt to taste

Instructions:

1. Toast the dried chiles in a dry skillet for 2-3 minutes, being careful not to burn them. Remove the stems and seeds, and soak the chiles in hot water for 10-15 minutes.
2. Blend the soaked chiles with the sesame seeds, peanuts, almonds, cocoa powder, cinnamon, raisins, roasted tomatoes, garlic, and chicken broth until smooth.
3. Heat the vegetable oil in a large skillet over medium heat. Season the chicken thighs with salt and brown them on both sides, about 5-7 minutes.
4. Add the mole sauce to the skillet with the chicken, stirring to coat the chicken completely. Add the dark chocolate and let it melt into the sauce.
5. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, allowing the chicken to absorb the rich flavors of the mole sauce.
6. Taste and adjust the seasoning with salt as needed.
7. Serve the chicken with the mole sauce over rice or with tortillas.

Pollo con Mole Poblano is a luxurious, flavorful dish that embodies the essence of Mexican cuisine. The mole poblano sauce, with its complex blend of chiles, chocolate, and spices, creates a rich, deep flavor that perfectly complements the tender chicken. While it takes time to prepare, the end result is nothing short of spectacular. Whether enjoyed on a special occasion or as a treat for your family, this dish is sure to impress and offer a truly authentic taste of Mexico.

Pollo a la Crema (Chicken in Cream Sauce)

Pollo a la Crema is a rich and indulgent Mexican chicken stew where tender chicken is cooked in a creamy, flavorful sauce. The dish typically features a combination of sour cream, heavy cream, and sometimes cheese, giving it a luxurious texture and a mild tang. The addition of poblano peppers and garlic adds depth to the dish, while the smooth creaminess balances out the heat. This is an easy-to-make yet satisfying dish perfect for any occasion, from family dinners to special meals.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into strips
• 2 tablespoons vegetable oil
• 2 poblano peppers, roasted, peeled, and sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, cumin, and paprika. Cook the chicken until browned and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion, garlic, and roasted poblano peppers. Sauté for 3-4 minutes, until the onion softens and becomes translucent.
3. Lower the heat to medium, then add the sour cream, heavy cream, and chicken broth. Stir well to combine, creating a smooth sauce. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly.
4. Return the cooked chicken to the skillet and stir to coat with the creamy sauce. Let it simmer for an additional 5-7 minutes, allowing the flavors to meld and the sauce to thicken.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the Pollo a la Crema hot, garnished with fresh cilantro and a squeeze of lime. Pair with rice or tortillas.

Pollo a la Crema is a comforting, creamy chicken stew that brings the richness of sour cream and heavy cream together with the smokiness of roasted poblano peppers. The mild heat from the peppers and the savory seasoning create a wonderful balance of flavors, while the creamy sauce ensures each bite is indulgent and satisfying. This dish is perfect for those who enjoy a creamy and mildly spicy meal, and when paired with rice or tortillas, it makes for a filling and delicious dinner.

Pollo con Arroz (Chicken with Rice)

Pollo con Arroz is a classic Mexican chicken and rice stew where chicken is cooked in a flavorful broth along with rice, vegetables, and seasonings. The chicken is usually browned first to enhance its flavor, and the rice absorbs the rich broth, becoming aromatic and tender. This one-pot dish is perfect for a cozy meal, offering a combination of protein, starch, and vegetables in each bite. It is an easy-to-make, family-friendly dish that is sure to satisfy.

Ingredients:

• 4 chicken thighs or drumsticks, bone-in
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 1 cup long-grain rice, rinsed
• 3 cups chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup frozen peas (optional)
• 1/2 cup chopped cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Season the chicken with salt, pepper, cumin, and paprika. Brown the chicken on all sides, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
3. Add the chopped tomato and cook for an additional 2 minutes, letting it soften and release its juices.
4. Add the rice and cook, stirring constantly, for about 2-3 minutes to toast it slightly.
5. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, return the chicken to the pot, and cover. Simmer for 25-30 minutes, or until the rice is fully cooked and the chicken is tender.
6. If using peas, add them in the last 5 minutes of cooking.
7. Taste and adjust seasoning with salt and pepper if necessary.
8. Serve the Pollo con Arroz hot, garnished with chopped cilantro and lime wedges on the side.

Pollo con Arroz is a comforting, well-balanced dish that combines tender chicken, savory rice, and a rich, flavorful broth. The rice absorbs all the flavors from the chicken and vegetables, making each bite a satisfying combination of textures and tastes. This dish is incredibly versatile and can be served with a variety of sides such as beans, salad, or tortillas. Whether you’re looking for a simple family meal or an easy dinner option, Pollo con Arroz is sure to become a favorite in your household.

Pollo con Papas (Chicken with Potatoes)

Pollo con Papas is a classic Mexican chicken stew where juicy, tender chicken is cooked alongside flavorful potatoes, seasoned with a combination of spices that make this dish both hearty and comforting. The potatoes absorb all the savory juices from the chicken as it simmers, creating a flavorful, filling meal. This one-pot dish is easy to prepare and perfect for busy nights when you want something delicious and satisfying.

Ingredients:

• 4 chicken thighs or breasts, bone-in and skinless
• 4 medium potatoes, peeled and cubed
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1 cup chicken broth
• Salt and pepper to taste
• 1/2 cup chopped cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Season the chicken with salt, pepper, cumin, paprika, and oregano. Brown the chicken on all sides, about 7-10 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened.
3. Add the cubed potatoes and stir to coat with the onion and garlic mixture. Cook for 5 minutes.
4. Add the chicken broth, then return the chicken to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the chicken is fully cooked and the potatoes are tender.
5. Taste and adjust seasoning with salt and pepper if necessary.
6. Serve the Pollo con Papas hot, garnished with fresh cilantro and lime wedges on the side.

Pollo con Papas is a simple and satisfying dish that combines the comforting flavors of chicken and potatoes, infused with the aromatic spices of cumin, paprika, and oregano. The potatoes become tender and flavorful as they soak up the savory juices from the chicken, making each bite hearty and delicious. This dish is easy to prepare and perfect for those times when you want a homey, filling meal that requires minimal effort. Whether you’re feeding a family or preparing a meal for yourself, Pollo con Papas is sure to please.

Pollo en Salsa Roja (Chicken in Red Sauce)

Pollo en Salsa Roja is a vibrant and flavorful Mexican chicken stew where chicken is simmered in a tangy, slightly spicy red sauce made from dried chiles, tomatoes, and seasonings. This dish brings out the rich, smoky flavors of the chiles, balanced with the brightness of tomatoes and the mild heat from garlic and onions. It’s a simple yet satisfying dish that can be served with rice, beans, or tortillas. Pollo en Salsa Roja offers a taste of traditional Mexican comfort food with bold, tangy flavors.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium tomatoes, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 cup chicken broth
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Remove the stems and seeds from the dried chiles. Toast them lightly in a dry skillet for about 2-3 minutes, being careful not to burn them. Then, soak them in hot water for 10-15 minutes to soften.
2. While the chiles are soaking, heat the vegetable oil in a large pot over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on all sides, about 7-10 minutes. Remove the chicken and set it aside.
3. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened. Add the chopped tomatoes and cook for an additional 2 minutes, allowing the tomatoes to break down.
4. Blend the soaked chiles with the tomatoes, onion, garlic, cumin, oregano, and chicken broth until smooth.
5. Return the chicken to the pot and pour the red sauce over the chicken. Bring it to a simmer, cover, and cook for 30 minutes, or until the chicken is fully cooked and tender.
6. Taste and adjust seasoning with salt and pepper.
7. Serve the Pollo en Salsa Roja hot, garnished with fresh cilantro and a squeeze of lime. Pair with rice or tortillas.

Pollo en Salsa Roja is a vibrant and flavorful dish that highlights the beauty of Mexican cuisine. The smoky, slightly spicy red sauce made from guajillo and ancho chiles brings an earthy depth to the chicken, making it the perfect combination of comfort and bold flavors. This dish is versatile and can be served with rice, beans, or warm tortillas, creating a hearty, satisfying meal. With minimal effort and a few simple ingredients, Pollo en Salsa Roja will become a beloved favorite in your kitchen.

Pollo con Nopales (Chicken with Cactus)

Pollo con Nopales is a refreshing and healthy Mexican chicken stew that combines tender chicken with the unique flavor of nopales, or cactus pads. The chicken is cooked with onions, garlic, tomatoes, and spices, and the nopales add a slightly tart and earthy flavor that complements the savory chicken perfectly. This dish is not only delicious but also packed with nutrients, making it an ideal choice for a light yet filling meal. Pollo con Nopales is a fantastic way to enjoy the flavors of traditional Mexican cuisine.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into strips
• 2 tablespoons vegetable oil
• 2 medium tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 pound nopales (cactus), cleaned and sliced into strips
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, cumin, and paprika. Cook the chicken for about 6-8 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion, garlic, and tomatoes. Sauté for 3-4 minutes until the onions become translucent and the tomatoes soften.
3. Add the sliced nopales to the skillet and cook for 5-7 minutes, until they release their juices and begin to soften.
4. Return the cooked chicken to the skillet and pour in the chicken broth. Stir everything together and simmer for 5-7 minutes, allowing the flavors to meld and the broth to reduce slightly.
5. Taste and adjust seasoning with salt and pepper if needed.
6. Serve the Pollo con Nopales hot, garnished with fresh cilantro and lime wedges on the side. This dish is perfect with warm tortillas or a side of rice.

Pollo con Nopales is a light yet hearty dish that brings together tender chicken and the distinct flavor of nopales, or cactus. The addition of garlic, onion, and tomatoes enhances the flavor, while the broth ties everything together into a flavorful stew. This dish is perfect for those who want to experience something uniquely Mexican while enjoying a healthy, nutrient-packed meal. Serve it with lime and tortillas, and you’ve got a balanced and satisfying meal that is both delicious and nutritious.

Pollo a la Mexicana (Mexican-Style Chicken)

Pollo a la Mexicana is a vibrant and flavorful chicken stew that celebrates the bold flavors of traditional Mexican cooking. The chicken is simmered in a fresh, zesty sauce made from tomatoes, onions, and green chiles, giving it a bright, spicy kick. It’s a simple yet hearty dish that pairs well with rice, beans, or tortillas. This dish is perfect for anyone who loves the flavors of fresh, aromatic vegetables combined with tender chicken, creating a true Mexican comfort food experience.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 2 green chiles (jalapeños or serranos), chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken cubes with salt, pepper, cumin, and paprika. Cook the chicken for about 7-8 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until softened.
3. Add the chopped tomatoes and green chiles to the skillet, and cook for an additional 5-6 minutes, until the tomatoes break down and the sauce thickens.
4. Add the chicken broth to the skillet and stir to combine. Return the chicken to the pan and simmer for another 5-7 minutes, allowing the flavors to meld and the sauce to reduce slightly.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the Pollo a la Mexicana hot, garnished with fresh cilantro and lime wedges on the side. Pair with rice, beans, or tortillas.

Pollo a la Mexicana is a flavorful and easy-to-make chicken stew that highlights the fresh, bold flavors of Mexican cuisine. The combination of tomatoes, onions, and green chiles creates a savory and zesty sauce that perfectly complements the tender chicken. This dish is a great way to enjoy the lively, bright flavors of Mexico in a simple, comforting meal. With its vibrant colors and satisfying taste, Pollo a la Mexicana is sure to become a favorite on your dinner table.

Note: More recipes are coming soon!