25+ Irresistible Authentic Mexican Chicken Thigh Recipes That Will Elevate Your Cooking

If you’re a fan of flavorful, hearty meals, Mexican cuisine is sure to satisfy your cravings, especially when it comes to chicken thighs.

Known for their rich, tender meat and ability to absorb bold, aromatic spices, chicken thighs are the perfect canvas for a variety of Mexican dishes.

Whether you’re craving a zesty salsa, a smoky mole, or a comforting stew, the possibilities are endless.

In this blog post, we’ve gathered over 25 authentic Mexican chicken thigh recipes that showcase the vibrant flavors and textures of this beloved cut of meat.

From traditional favorites to unique twists, these recipes are perfect for anyone looking to explore the rich culinary traditions of Mexico.

Prepare to embark on a flavorful journey and elevate your cooking game with these delicious chicken thigh dishes!

25+ Irresistible Authentic Mexican Chicken Thigh Recipes That Will Elevate Your Cooking

Mexican cuisine offers an incredible range of flavors and textures, and when it comes to chicken thighs, the possibilities are endless.

From the heat of smoky chipotle to the sweetness of tamarind, each recipe brings its own unique combination of spices, herbs, and ingredients.

Whether you’re cooking for a family meal or impressing guests at a dinner party, these 25+ authentic Mexican chicken thigh recipes are sure to become staples in your cooking repertoire.

So, fire up your stove, gather your ingredients, and let the bold flavors of Mexico transform your kitchen into a culinary haven!

Pollo en Mole Poblano

Pollo en Mole Poblano is one of the most beloved dishes in Mexican cuisine, hailing from Puebla. This dish combines tender chicken thighs with a rich and complex mole sauce made from ingredients like dried chiles, chocolate, and various spices. The mole brings depth, earthiness, and a hint of sweetness to the savory chicken, creating a comforting and luxurious meal. It’s perfect for special occasions or a cozy dinner that will transport you to the heart of Mexico.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 3 dried ancho chiles
• 2 dried pasilla chiles
• 1 dried mulato chile
• 1 tbsp sesame seeds
• 1/4 cup almonds
• 1/4 cup raisins
• 2 tbsp cocoa powder
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1 tbsp peanut butter
• 1 tomato, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 tbsp sugar
• 2 tbsp vegetable oil (for mole)

Directions

1. Season the chicken thighs with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook the chicken thighs, skin side down first, until golden and cooked through, about 10 minutes per side. Remove from heat and set aside.
2. In the same skillet, toast the dried chiles until fragrant, about 1-2 minutes. Remove seeds and stems and soak the chiles in warm water for about 10 minutes until soft.
3. In a blender, combine the softened chiles, sesame seeds, almonds, raisins, cocoa powder, cinnamon, cumin, peanut butter, tomato, onion, and garlic. Add the chicken broth and blend until smooth.
4. In a large pot, heat 2 tablespoons of oil over medium heat. Pour in the blended mole sauce and simmer for 10 minutes, stirring occasionally. Season with sugar, salt, and pepper to taste.
5. Return the chicken thighs to the pot with the mole sauce and simmer for an additional 15 minutes, allowing the flavors to meld together.

Pollo en Mole Poblano is a complex, flavorful dish that offers a beautiful balance of savory, spicy, and sweet notes. The chicken thighs absorb the richness of the mole, making every bite tender and bursting with deep flavors. Served with rice or tortillas, this dish is an iconic celebration of Mexican culinary traditions and will surely impress anyone lucky enough to taste it.

Pollo al Pastor

Pollo al Pastor is a delicious twist on the classic Mexican taco al pastor, traditionally made with pork. This version uses chicken thighs marinated in a vibrant, tangy adobo sauce of chilies, vinegar, pineapple, and spices. Grilled to perfection, the chicken is juicy and smoky, and it’s perfect for tacos or serving over rice. This dish is ideal for a fun family dinner or an outdoor grilling session, bringing the flavors of Mexico straight to your table.

Ingredients

• 6 boneless, skinless chicken thighs
• 1/2 cup pineapple juice
• 2 dried guajillo chiles
• 1 dried ancho chile
• 1 tbsp apple cider vinegar
• 2 cloves garlic
• 1 tbsp ground achiote
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1/4 cup chopped pineapple (fresh or canned)
• Salt and pepper to taste
• Lime wedges (for serving)
• Fresh cilantro (for garnish)

Directions

1. Toast the guajillo and ancho chiles on a dry skillet over medium heat for 2-3 minutes until fragrant. Remove stems and seeds, and soak the chiles in warm water for about 10 minutes.
2. In a blender, combine the soaked chiles, pineapple juice, apple cider vinegar, garlic, achiote, cumin, oregano, and chopped pineapple. Blend until smooth.
3. Place the chicken thighs in a shallow dish or resealable bag and pour the marinade over the chicken. Seal and refrigerate for at least 2 hours, or preferably overnight, to let the flavors infuse.
4. Preheat your grill to medium-high heat. Grill the chicken thighs for about 5-6 minutes on each side, or until fully cooked and slightly charred.
5. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing into strips. Serve with lime wedges and fresh cilantro.

Pollo al Pastor brings together the smoky and sweet notes that make tacos al pastor so irresistible, but with chicken thighs for a juicier and tender bite. The pineapple juice and spices create a savory-sweet marinade that gives the chicken a unique depth of flavor. Whether you serve it in tacos, with rice, or alongside grilled vegetables, this dish will undoubtedly be a hit at your next gathering.

Pollo en Adobo

Pollo en Adobo is a vibrant and flavorful Mexican dish in which chicken thighs are marinated in a rich, smoky adobo sauce made from dried chiles, garlic, and spices. The chicken absorbs all the deep, earthy flavors of the sauce, and when cooked, it becomes incredibly tender and aromatic. Perfect for a quick weeknight dinner or a weekend feast, this dish will bring the bold, rustic tastes of Mexico straight to your home.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 dried guajillo chiles
• 2 dried pasilla chiles
• 1 tbsp apple cider vinegar
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cloves
• 1/4 cup olive oil
• 1/2 cup chicken broth
• Salt and pepper to taste
• Chopped onions and cilantro for garnish

Directions

1. Toast the guajillo and pasilla chiles in a dry skillet over medium heat until fragrant, about 2 minutes. Remove stems and seeds, then soak the chiles in warm water for 10 minutes until softened.
2. In a blender, combine the soaked chiles, garlic, apple cider vinegar, cumin, paprika, cloves, olive oil, and chicken broth. Blend until smooth.
3. Season the chicken thighs with salt and pepper, and then coat them evenly with the adobo sauce. Marinate for at least 1 hour, or up to overnight in the refrigerator.
4. Heat a large skillet over medium heat and cook the marinated chicken thighs, skin side down, for about 5-6 minutes per side, until the skin is crispy and the chicken is cooked through. Add additional chicken broth if needed to keep the chicken moist.
5. Remove the chicken from the skillet and let it rest for a few minutes before serving. Garnish with fresh onions and cilantro.

Pollo en Adobo is a bold, savory dish that packs a punch with its rich and smoky flavors. The chicken becomes perfectly tender as it marinates in the adobo sauce, allowing all the spices and chiles to infuse into the meat. Whether paired with rice, beans, or tortillas, this dish embodies the essence of Mexican home cooking and is sure to satisfy your craving for something hearty and full of flavor.

Pollo a la Yucatán

Pollo a la Yucatán is a dish that showcases the bright, bold flavors of Mexico’s Yucatán Peninsula. This recipe uses chicken thighs marinated in achiote paste, citrus juices, and a variety of aromatic spices to create a tender, flavorful chicken with a beautiful red hue. The combination of sour orange, lime, and achiote delivers a unique balance of tangy and earthy flavors that are deeply rooted in the region’s culinary traditions. This dish is ideal for grilling or roasting, perfect for a family gathering or a festive meal.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 tbsp achiote paste
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tsp oregano
• 1/2 tsp ground cloves
• Salt and pepper to taste
• 1 onion, thinly sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Directions

1. In a small bowl, combine the achiote paste, orange juice, lime juice, olive oil, cumin, garlic powder, oregano, ground cloves, salt, and pepper. Whisk until smooth and well-blended.
2. Place the chicken thighs in a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring it’s evenly coated. Refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Preheat your grill or oven to medium-high heat. If grilling, cook the chicken thighs for about 6-8 minutes per side, until the skin is crispy and the internal temperature reaches 165°F. If roasting, place the chicken on a baking sheet and cook at 400°F for 35-40 minutes, until cooked through and golden brown.
4. Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes. Serve with thinly sliced onions, fresh cilantro, and lime wedges.

Pollo a la Yucatán brings the distinctive, vibrant flavors of the Yucatán Peninsula to your table. The achiote paste provides a rich, earthy base, while the citrus juices add a refreshing tang that balances the richness of the chicken. Whether grilled or roasted, this dish is bursting with flavor and is perfect for those looking to try something truly unique from Mexican cuisine. It pairs wonderfully with a side of rice, beans, or even a simple salad.

Pollo con Papas y Salsa Verde

Pollo con Papas y Salsa Verde is a comforting, hearty dish that combines tender chicken thighs with crispy potatoes and a tangy, spicy salsa verde. This dish is a beloved Mexican family meal, perfect for any day of the week when you crave something satisfying and flavorful. The vibrant green salsa, made from tomatillos, jalapeños, and cilantro, brightens the richness of the chicken and potatoes, creating a well-balanced, delicious dish.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 4 medium potatoes, peeled and cut into cubes
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1 lb tomatillos, husked and rinsed
• 2 jalapeños, stemmed
• 1/2 onion
• 2 cloves garlic
• 1/4 cup fresh cilantro
• 1 tbsp lime juice
• 1/2 cup chicken broth

Directions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper and cook them, skin side down first, for about 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the remaining tablespoon of oil and cook the cubed potatoes, stirring occasionally, until they are golden and crispy, about 10 minutes. Season with salt and pepper and set aside.
3. In a blender, combine the tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and chicken broth. Blend until smooth and pour the salsa into the skillet.
4. Bring the salsa to a simmer and return the chicken to the skillet, skin side up. Add the potatoes around the chicken and cook for an additional 10 minutes, allowing the salsa to infuse the chicken and potatoes with flavor.
5. Serve the chicken and potatoes with the green salsa, garnished with additional cilantro if desired.

Pollo con Papas y Salsa Verde is a flavorful and satisfying dish that combines the richness of chicken with the crispiness of potatoes and the freshness of a tangy green salsa. The salsa verde adds a layer of spice and brightness that lifts the entire dish, making it a comforting yet vibrant choice for any meal. This dish is a wonderful representation of Mexican home cooking, perfect for a family dinner or a casual gathering.

Pollo en Salsa de Chipotle

Pollo en Salsa de Chipotle is a smoky, spicy dish that uses chicken thighs cooked in a savory chipotle sauce. The smoky chipotle chiles, combined with tomatoes, onions, and garlic, create a deep, flavorful sauce that coats the chicken perfectly. This dish is ideal for those who enjoy a kick of heat with rich, smoky undertones. It’s simple yet bold, and it pairs beautifully with rice, beans, or warm tortillas.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 4 chipotle chiles in adobo sauce
• 1 can (14 oz) diced tomatoes
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup chicken broth
• 1 tbsp honey (optional)
• Fresh cilantro for garnish

Directions

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper and brown them on both sides for about 6 minutes per side, until the skin is crispy and the chicken is nearly cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic, cooking for about 2 minutes until softened. Add the chipotle chiles, tomatoes, cumin, smoked paprika, and chicken broth. Stir to combine and bring to a simmer.
3. Return the chicken thighs to the skillet, skin side up. Simmer for an additional 15 minutes, or until the chicken is fully cooked and the sauce has thickened. For a slightly sweeter balance, stir in the honey.
4. Serve the chicken with a generous spoonful of the chipotle sauce and garnish with fresh cilantro.

Pollo en Salsa de Chipotle is a smoky, spicy dish that delivers deep flavors with each bite. The chipotle sauce adds a distinct heat and smokiness that enhances the richness of the chicken thighs, while the tomatoes and seasonings round out the flavor profile. It’s a bold and comforting meal, perfect for anyone who enjoys spicy dishes. Paired with rice or tortillas, it’s an excellent choice for a flavorful, satisfying dinner.

Pollo a la Cazuela (Chicken Stew)

Pollo a la Cazuela is a traditional Mexican chicken stew that’s both comforting and flavorful, with chicken thighs simmered in a rich broth made from tomatoes, onions, garlic, and aromatic spices. This dish is often made in a deep, wide pot or “cazuela,” a clay vessel that enhances the flavors, but any large pot will work. The tender chicken thighs soak up all the savory flavors of the broth, creating a heartwarming meal that’s perfect for family gatherings or a cozy dinner.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1 onion, chopped
• 3 tomatoes, chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground oregano
• 2 cups chicken broth
• 1/4 cup chopped cilantro
• 1/2 cup frozen peas
• 1 carrot, peeled and sliced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup sliced potatoes (optional)

Directions

1. Heat the vegetable oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and brown them in the pot for about 6-7 minutes on each side until golden. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and cook for 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the chopped tomatoes, cumin, and oregano to the pot, stirring to combine. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.
4. Pour in the chicken broth, and bring the mixture to a simmer. Return the chicken thighs to the pot and add the peas, carrots, corn, and potatoes (if using). Simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Garnish with chopped cilantro before serving.

Pollo a la Cazuela is a delicious and comforting stew that brings together tender chicken thighs and a flavorful medley of vegetables in a rich, aromatic broth. The balance of savory spices, fresh herbs, and hearty ingredients creates a meal that feels both satisfying and wholesome. This dish is perfect for cold weather, offering a cozy and nourishing dinner that can be served with tortillas or rice to complete the meal.

Pollo en Salsa de Tamarindo

Pollo en Salsa de Tamarindo is a tangy and slightly sweet dish where chicken thighs are cooked in a savory tamarind sauce. Tamarind, a unique sour fruit, pairs perfectly with the richness of chicken, adding a bright, refreshing flavor to the dish. This recipe is a wonderful fusion of sweet and savory, with the tamarind sauce providing a bold contrast to the tender, succulent chicken. It’s ideal for anyone looking to try something both exotic and comforting, with a perfect balance of tanginess and depth.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1/2 cup tamarind paste
• 1/2 cup brown sugar
• 1/2 cup chicken broth
• 1/4 cup fresh lime juice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp fresh cilantro for garnish

Directions

1. Heat vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear the chicken on both sides for about 6-7 minutes until the skin is crispy and the chicken is golden brown. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. In a bowl, combine the tamarind paste, brown sugar, chicken broth, lime juice, and soy sauce. Stir until the sugar has dissolved.
4. Pour the tamarind mixture into the skillet, stirring to combine. Bring to a simmer and return the chicken thighs to the skillet. Cover and cook for 20-25 minutes, or until the chicken is fully cooked and tender, and the sauce has thickened slightly.
5. Garnish with fresh cilantro before serving.

Pollo en Salsa de Tamarindo is a deliciously tangy and savory dish that highlights the versatility of tamarind. The combination of tamarind, lime, and brown sugar creates a sauce that is both sweet and sour, making it a perfect complement to the rich, juicy chicken thighs. This dish is a fantastic choice for anyone who loves bold, tangy flavors and is looking for something a bit different. Serve it with rice or tortillas to soak up the flavorful sauce, and enjoy the unique balance of flavors that this dish offers.

Pollo con Nopales (Chicken with Cactus)

Pollo con Nopales is a classic Mexican dish that combines tender chicken thighs with nopales (cactus pads), creating a flavorful, light, and healthy meal. Nopales have a unique texture and mild taste that pairs beautifully with the richness of chicken. This dish is typically prepared with a light tomato-based sauce, onions, and fresh herbs, making it a wonderful choice for a nutritious and satisfying meal. It’s ideal for those looking to explore the flavors of Mexican cuisine with a lighter, vegetable-forward twist.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 2 nopales (cactus pads), cleaned, peeled, and sliced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 cup chicken broth
• 1 lime, cut into wedges

Directions

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the skillet for about 6-7 minutes on each side, until golden. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Add the chopped tomatoes, cumin, and oregano to the skillet. Cook for 5-7 minutes, allowing the tomatoes to break down into a sauce.
4. Add the sliced nopales and chicken broth to the skillet, stirring to combine. Return the chicken thighs to the skillet and simmer for 20-25 minutes, or until the chicken is fully cooked and the nopales are tender.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

Pollo con Nopales is a refreshing, healthy dish that brings together the savory flavors of chicken and the distinct, slightly tangy taste of nopales. The cactus adds a unique texture to the dish, making it a delightful option for those looking to explore new ingredients. The light tomato sauce, combined with the chicken and nopales, creates a satisfying meal that’s not overly heavy, yet full of flavor. Pair it with rice or tortillas, and enjoy a meal that showcases the versatility and deliciousness of Mexican cuisine.

Pollo con Mole Rojo

Pollo con Mole Rojo is a classic Mexican dish where chicken thighs are bathed in a rich, smoky red mole sauce. This mole sauce, made from dried chiles, spices, and a hint of chocolate, imparts a deep, complex flavor that makes this dish a standout in Mexican cuisine. The combination of tender chicken and the earthy, spicy mole creates a mouthwatering meal that’s perfect for celebrations or cozy family dinners. Its deep, layered flavors will leave a lasting impression on anyone who tries it.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 3 dried guajillo chiles
• 2 dried pasilla chiles
• 2 dried mulato chiles
• 1 tbsp sesame seeds
• 1/4 cup almonds
• 2 tbsp peanut butter
• 1 tbsp cocoa powder
• 1/4 tsp cinnamon
• 1/2 tsp ground cloves
• 2 tomatoes, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tbsp sugar
• Fresh cilantro for garnish

Directions

1. Heat the vegetable oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, and cook them for about 6-7 minutes per side, until golden brown. Remove and set aside.
2. In a dry skillet, toast the dried guajillo, pasilla, and mulato chiles for 2-3 minutes until fragrant. Remove the seeds and stems, then soak the chiles in warm water for 10 minutes to soften.
3. In a blender, combine the softened chiles, sesame seeds, almonds, peanut butter, cocoa powder, cinnamon, cloves, tomatoes, onion, and garlic. Add the chicken broth and blend until smooth.
4. In the same skillet, add the blended mole sauce and simmer for about 10-15 minutes, allowing the flavors to meld. Adjust seasoning with salt, pepper, and sugar.
5. Return the chicken to the skillet, skin-side up, and simmer for another 20-25 minutes, allowing the chicken to absorb the mole sauce.
6. Garnish with fresh cilantro and serve with rice or tortillas.

Pollo con Mole Rojo is an iconic dish that highlights the depth and complexity of Mexican mole. The smoky, spicy, and slightly sweet mole sauce envelops the tender chicken, creating a truly satisfying and comforting meal. It’s the perfect dish for special occasions or whenever you want to indulge in a rich, flavorful experience. Paired with rice or tortillas, this dish is a beautiful representation of traditional Mexican cooking.

Pollo en Salsa de Poblano

Pollo en Salsa de Poblano is a creamy, flavorful chicken dish where chicken thighs are simmered in a luscious poblano pepper sauce. The poblano peppers give the sauce a mild heat and a smoky flavor that perfectly complements the richness of the chicken. The addition of cream or sour cream makes the sauce silky smooth, creating a balanced and indulgent dish that is sure to please a crowd. This recipe is easy to prepare yet feels like a special treat, making it a great choice for both weeknight dinners and entertaining.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 3 poblano peppers, roasted, peeled, and chopped
• 1/2 cup sour cream or heavy cream
• 1/2 cup chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Fresh cilantro for garnish

Directions

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, and brown them on both sides, about 6-7 minutes per side. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Add the roasted poblano peppers, chicken broth, cumin, and smoked paprika to the skillet. Simmer for 5-7 minutes, allowing the flavors to meld.
4. Transfer the poblano mixture to a blender, add the sour cream or heavy cream, and blend until smooth.
5. Pour the poblano sauce back into the skillet and return the chicken thighs. Simmer for another 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
6. Drizzle with lime juice and garnish with fresh cilantro before serving.

Pollo en Salsa de Poblano offers a wonderful balance of smoky, creamy, and slightly tangy flavors that complement the tender chicken thighs. The poblano peppers provide a mild heat that elevates the dish without overpowering it. The creamy sauce makes it rich and comforting, while the touch of lime and cilantro adds freshness. This dish is perfect for anyone craving a flavorful, yet comforting meal with the distinctive flavors of Mexican cuisine.

Pollo en Salsa de Calabaza (Chicken with Squash Sauce)

Pollo en Salsa de Calabaza is a unique Mexican dish where chicken thighs are cooked in a flavorful squash-based sauce. The creamy, slightly sweet sauce is made from zucchini or pumpkin, which blends perfectly with the spices to create a comforting and hearty dish. The addition of garlic, onions, and cilantro gives the sauce a savory depth, while the chicken thighs soak up all the flavors, becoming incredibly tender. This dish is perfect for anyone looking for a lighter yet flavorful alternative in Mexican chicken recipes.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 medium zucchini or pumpkin, peeled and chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, and cook them for about 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic, cooking for about 2-3 minutes until softened.
3. Add the chopped zucchini or pumpkin, cumin, and coriander. Cook for 5 minutes, stirring occasionally.
4. Add the chicken broth and bring to a simmer. Cover the skillet and let it cook for 10-12 minutes, or until the squash is soft and cooked through.
5. Transfer the mixture to a blender and blend until smooth. Return the sauce to the skillet.
6. Return the chicken thighs to the skillet with the squash sauce, and simmer for another 10-15 minutes to allow the flavors to meld together.
7. Finish with fresh cilantro and a squeeze of lime juice before serving.

Pollo en Salsa de Calabaza offers a lighter and heartwarming alternative to heavier chicken dishes, with a smooth, slightly sweet sauce made from squash. The tender chicken thighs soak up the delicious sauce, making each bite flavorful and comforting. The fresh cilantro and lime juice add a zesty touch that brightens up the dish. This meal is perfect for anyone looking to enjoy a lighter, yet satisfying, Mexican-inspired dinner. Serve it with rice or tortillas to complete the meal.

Pollo a la Parrilla con Salsa de Mango

Pollo a la Parrilla con Salsa de Mango is a refreshing and flavorful grilled chicken dish that combines the smoky char of the grill with a sweet and tangy mango salsa. This dish is perfect for a summer BBQ or a casual dinner, where the tender grilled chicken is enhanced by the bright flavors of ripe mangoes, cilantro, lime, and a hint of chili. The mango salsa brings a burst of sweetness and heat, making each bite of the juicy chicken a harmonious blend of smoky and fruity.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp lime juice
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp honey (optional)
• Lime wedges for serving

Directions

1. Preheat the grill to medium-high heat. In a small bowl, mix together the olive oil, cumin, chili powder, lime juice, salt, and pepper. Rub this mixture over the chicken thighs, ensuring they are well-coated.
2. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the skin is crispy and the internal temperature reaches 165°F. Remove from the grill and let the chicken rest.
3. While the chicken is grilling, prepare the mango salsa. In a bowl, combine the diced mango, red onion, jalapeño (if using), cilantro, and honey. Stir to combine and adjust seasoning with salt and lime juice to taste.
4. Serve the grilled chicken thighs with the mango salsa on top, and garnish with extra lime wedges.

Pollo a la Parrilla con Salsa de Mango is a vibrant and delicious dish that balances the smoky flavor of grilled chicken with the fresh, sweet tang of mango salsa. The heat from the chili powder and optional jalapeño adds depth to the sweetness of the mango, while the grilled chicken provides a satisfying contrast in texture. This dish is perfect for warm weather and outdoor gatherings, offering a burst of tropical flavors that will transport you straight to a sunny Mexican beach. Pair with rice or a fresh salad for a complete meal.

Pollo en Salsa de Chile de Árbol

Pollo en Salsa de Chile de Árbol is a bold, fiery dish where chicken thighs are cooked in a flavorful, smoky, and spicy red sauce made from dried árbol chiles. The sauce is deep red in color and carries a sharp, spicy heat balanced with the richness of the chicken. This recipe is a perfect choice for those who love a good kick of heat in their meals and want to experience the full flavor of Mexican chili peppers. The earthy chiles de árbol create a sauce that clings to the chicken, enhancing each bite with intense, smoky spice.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 10-12 dried árbol chiles
• 2 tomatoes, chopped
• 1/4 onion, chopped
• 2 cloves garlic
• 1/2 tsp ground cumin
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• Fresh cilantro for garnish

Directions

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, and brown them on both sides for about 6-7 minutes until golden. Remove the chicken and set aside.
2. In the same skillet, toast the dried árbol chiles for 2-3 minutes until fragrant, being careful not to burn them. Once toasted, remove the stems and seeds and place the chiles in a bowl of warm water to soak for about 10 minutes.
3. In a blender, combine the soaked chiles, chopped tomatoes, onion, garlic, cumin, chicken broth, and vinegar. Blend until smooth.
4. Pour the blended salsa back into the skillet, and bring to a simmer over medium heat. Return the chicken to the skillet and simmer for 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened.
5. Garnish with fresh cilantro before serving.

Pollo en Salsa de Chile de Árbol delivers a punch of heat and rich flavor, perfect for those who enjoy a spicy, smoky meal. The árbol chiles add an intense, smoky spice that coats the chicken and infuses it with flavor. Paired with rice or tortillas, this dish makes for an unforgettable, satisfying meal that will satisfy your cravings for spice and complexity. Whether you’re a spice lover or just looking to try something new, this dish offers the bold flavors of Mexican cuisine at its best.

Pollo con Chiles y Crema (Chicken with Chilies and Cream)

Pollo con Chiles y Crema is a creamy, flavorful dish where chicken thighs are simmered in a luscious sauce made from a combination of mild chiles and heavy cream. The mild heat from the chiles combined with the richness of the cream creates a comforting and indulgent dish, perfect for those who love creamy, spicy meals. The chicken becomes incredibly tender as it absorbs the flavors of the sauce, and the dish pairs wonderfully with rice or tortillas to soak up the creamy sauce.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 Anaheim chiles, roasted, peeled, and chopped
• 1 poblano pepper, roasted, peeled, and chopped
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1 tbsp lime juice
• Fresh cilantro for garnish

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then cook them for 6-7 minutes per side until golden brown and crispy. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and garlic, cooking for about 3 minutes until softened. Add the roasted and chopped Anaheim and poblano peppers, and cook for another 2 minutes.
3. Pour in the chicken broth and bring the mixture to a simmer. Add the cumin and lime juice, then stir in the heavy cream. Simmer the sauce for 5-7 minutes until it thickens slightly.
4. Return the chicken to the skillet, skin-side up, and cook for another 20-25 minutes, or until the chicken is fully cooked and the sauce is creamy and flavorful.
5. Garnish with fresh cilantro before serving.

Pollo con Chiles y Crema is a rich and creamy dish that combines the heat of roasted chiles with the velvety smoothness of heavy cream. The combination of Anaheim and poblano peppers provides a mild heat that’s perfectly balanced by the creaminess of the sauce, making this dish incredibly comforting and flavorful. Whether served with rice or tortillas, this dish will leave you craving more with its creamy texture and delicious spice. It’s perfect for a cozy dinner or any time you’re looking for something indulgent yet easy to make.

Note: More recipes are coming soon!