40+ Flavorful & Easy Mexican Boiled Chicken Recipes You’ll Love

Mexican cuisine is known for its rich flavors, bold spices, and diverse textures.

One of the most versatile ingredients in Mexican cooking is chicken, and when it comes to preparing it, boiling chicken opens up a world of possibilities.

From light and comforting soups to rich and spicy stews, there are countless ways to prepare Mexican-style boiled chicken dishes that will delight your taste buds.

Whether you’re in the mood for something quick and easy or looking to impress your guests with a flavorful feast, these 40+ Mexican boiled chicken recipes are the perfect solution.

In this blog, we’ll explore a range of traditional and modern Mexican chicken recipes that will elevate your cooking and introduce you to the full spectrum of flavors Mexican cuisine has to offer.

40+ Flavorful & Easy Mexican Boiled Chicken Recipes You’ll Love

Boiled chicken is an essential ingredient in many classic Mexican dishes, offering a base for soups, stews, and sauces that burst with flavor.

From the smokiness of chipotle to the sweetness of tamarind, the possibilities are endless with Mexican boiled chicken recipes.

Each recipe offers a unique taste experience, blending fresh ingredients and spices to create mouthwatering meals that will transport you to the heart of Mexico.

Whether you’re cooking for your family or planning a special occasion, these 40+ recipes will provide the perfect guide to mastering the art of Mexican chicken dishes.

So, next time you’re in the kitchen, try one of these recipes and take your cooking to a whole new level!

Pollo de Guisado con Papas (Mexican Stewed Chicken with Potatoes)

This classic Mexican boiled chicken recipe features tender chicken simmered with potatoes, tomatoes, and a medley of spices. The result is a hearty and flavorful stew that pairs wonderfully with rice, tortillas, or beans. It’s a comforting dish that brings warmth and tradition to the table.

Ingredients:

1. 4 bone-in chicken thighs (or breasts)
2. 3 medium potatoes, peeled and cubed
3. 1 onion, diced
4. 2 tomatoes, diced
5. 1 bell pepper, chopped
6. 3 cloves garlic, minced
7. 1 cup chicken broth
8. 1 tsp ground cumin
9. 1 tsp chili powder
10. Salt and pepper to taste
11. 2 tbsp vegetable oil
12. Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chicken thighs and brown them on both sides for 5-7 minutes.
2. Remove the chicken from the pot and set it aside. In the same pot, sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
3. Add the tomatoes, cumin, chili powder, salt, and pepper. Stir well and cook for another 2 minutes.
4. Return the chicken to the pot and pour in the chicken broth. Add the cubed potatoes. Bring to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes or until the chicken is fully cooked and the potatoes are tender.
6. Garnish with fresh cilantro before serving. Serve with rice or tortillas.

Pollo de Guisado con Papas is a fantastic way to enjoy boiled chicken in a comforting, flavorful stew. The combination of tender chicken, starchy potatoes, and aromatic spices creates a fulfilling meal. This dish is perfect for family gatherings or a weeknight dinner, offering both nutrition and taste. The simplicity of the ingredients, yet the depth of flavor, makes it a true Mexican comfort food.

Caldo de Pollo (Mexican Chicken Soup)

Caldo de Pollo is a traditional Mexican chicken soup known for its soothing properties and nourishing qualities. Boiled chicken, vegetables, and aromatic herbs are combined to create a wholesome broth that’s ideal for a light lunch or as a remedy when feeling under the weather. This dish embodies the heart and soul of Mexican home cooking.

Ingredients:

1. 4 chicken drumsticks or thighs, skin-on
2. 4 medium carrots, peeled and chopped
3. 2 celery stalks, chopped
4. 1 onion, quartered
5. 2 garlic cloves, smashed
6. 1 zucchini, chopped
7. 1 small cabbage, cut into wedges
8. 1 bunch fresh cilantro
9. 1 tsp oregano
10. 1 bay leaf
11. Salt and pepper to taste
12. Lime wedges for serving
13. Tortillas for serving

Instructions:

1. In a large pot, add the chicken pieces, carrots, celery, onion, garlic, zucchini, and cabbage. Cover with water (about 8 cups).
2. Bring the water to a boil, then reduce the heat and simmer for 45-60 minutes, skimming off any foam that rises to the surface.
3. Add oregano, bay leaf, salt, and pepper to the pot. Continue simmering until the chicken is tender and fully cooked.
4. Remove the chicken from the pot and shred the meat. Return the shredded chicken to the soup.
5. Garnish with fresh cilantro before serving, and offer lime wedges and tortillas on the side.

Caldo de Pollo is a go-to Mexican dish that offers both comfort and nourishment. The richness of the chicken broth combined with the vegetables creates a deeply satisfying soup. Its healing properties make it a favorite during colder months or when you’re feeling under the weather. This easy-to-make soup is also customizable with your choice of vegetables, making it a versatile option for any occasion.

Pollo con Verduras (Mexican Chicken with Vegetables)

Pollo con Verduras is a healthy and vibrant Mexican dish that features boiled chicken served with a medley of vegetables. The chicken is boiled until tender and then combined with colorful vegetables like carrots, potatoes, and green beans, creating a fresh and filling meal. This dish is often enjoyed with rice or tortillas, making it a balanced meal for any time of day.

Ingredients:

1. 4 chicken breasts or thighs, bone-in
2. 2 medium carrots, sliced
3. 1 cup green beans, trimmed
4. 2 medium potatoes, peeled and cubed
5. 1 cup corn kernels (fresh or frozen)
6. 1 onion, quartered
7. 3 cloves garlic, smashed
8. 1 tsp thyme
9. 1 tsp cumin
10. Salt and pepper to taste
11. 4 cups chicken broth
12. 1 tbsp olive oil
13. Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chicken breasts or thighs and brown on both sides for about 5-7 minutes.
2. Add the onion, garlic, and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
3. Add the carrots, green beans, potatoes, and corn to the pot. Season with thyme, cumin, salt, and pepper.
4. Continue to simmer for another 25-30 minutes, or until the vegetables are tender and the chicken is fully cooked.
5. Remove the chicken from the pot and shred or serve whole. Garnish with fresh parsley and serve with rice or tortillas.

Pollo con Verduras is an excellent choice for a well-rounded meal that combines protein, vegetables, and rich flavors. The gentle simmering of chicken with fresh ingredients creates a dish that’s both satisfying and nutritious. This simple yet hearty recipe can easily be adapted to your taste by incorporating different vegetables or adding a hint of spice, making it a versatile meal that the whole family can enjoy.

Pollo en Caldo Rojo (Mexican Red Chicken Soup)

Pollo en Caldo Rojo is a flavorful Mexican chicken soup made with a rich red broth, typically derived from dried chiles like guajillo or ancho. The chicken is boiled until tender, then simmered with tomatoes, garlic, and spices, creating a spicy, tangy, and savory soup. This dish is perfect for those who enjoy a little heat with their comfort food.

Ingredients:

1. 4 chicken thighs (bone-in)
2. 2 dried guajillo chiles, seeds and stems removed
3. 2 medium tomatoes, diced
4. 1 onion, quartered
5. 3 cloves garlic, minced
6. 1 tsp ground cumin
7. 1 tsp dried oregano
8. 4 cups chicken broth
9. 2 medium potatoes, peeled and cubed
10. 1 carrot, sliced
11. Salt and pepper to taste
12. Fresh cilantro for garnish
13. Lime wedges for serving
14. Tortillas or rice for serving

Instructions:

1. In a dry skillet, toast the guajillo chiles for about 2 minutes until fragrant. Then, soak the chiles in warm water for 10-15 minutes to soften.
2. Blend the softened chiles with the diced tomatoes, garlic, cumin, and oregano until smooth. Set aside.
3. In a large pot, add the chicken thighs and chicken broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, skimming off any foam.
4. Add the potato, carrot, and the prepared chile sauce to the pot. Stir well and simmer for another 20 minutes, or until the vegetables are tender.
5. Taste and adjust seasoning with salt and pepper. Once the chicken is fully cooked, remove it from the pot and shred the meat.
6. Return the shredded chicken to the soup and serve with fresh cilantro, lime wedges, and tortillas or rice.

Pollo en Caldo Rojo is a vibrant and delicious variation of traditional chicken soup, featuring a flavorful red broth infused with dried chiles. The combination of smoky, spicy, and tangy flavors makes this soup stand out, perfect for those who crave a heartwarming dish with a little kick. It’s a dish that’s deeply satisfying and ideal for serving during gatherings or as a special family meal.

Pollo con Arroz (Mexican Chicken with Rice)

Pollo con Arroz is a classic Mexican comfort food featuring boiled chicken served alongside a rich, seasoned rice. The chicken is boiled in a flavorful broth, and the rice is cooked in that same broth, absorbing all the delicious flavors. This dish is often enjoyed with a side of vegetables, beans, or a fresh salad.

Ingredients:

1. 4 chicken breasts or thighs, bone-in
2. 2 cups long-grain rice
3. 1 onion, diced
4. 2 cloves garlic, minced
5. 1 cup tomato sauce
6. 4 cups chicken broth
7. 1 tsp cumin
8. 1 tsp paprika
9. Salt and pepper to taste
10. 2 tbsp vegetable oil
11. 1 cup peas (optional)
12. Fresh cilantro for garnish
13. Lime wedges for serving

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add the chicken pieces and brown on both sides, about 6 minutes.
2. Remove the chicken and set aside. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
3. Add the tomato sauce, cumin, paprika, salt, and pepper to the pot. Stir to combine and cook for another 2 minutes.
4. Add the chicken broth and bring to a boil. Return the chicken to the pot, cover, and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is fully cooked.
5. Remove the chicken and set it aside. Stir in the rice and peas (if using) into the pot with the broth. Cover and cook on low for 20-25 minutes until the rice is tender and the liquid is absorbed.
6. Shred the chicken or serve it whole alongside the rice. Garnish with fresh cilantro and serve with lime wedges.

Pollo con Arroz is a wonderfully satisfying dish that brings together tender chicken and flavorful rice. The combination of the savory broth with the spices creates a mouthwatering meal that’s both filling and comforting. This dish can be served as a standalone meal or paired with sides like beans or a fresh salad, making it perfect for any occasion.

Pollo con Nopales (Chicken with Cactus)

Pollo con Nopales is a healthy and flavorful Mexican dish that pairs tender boiled chicken with the distinct taste and texture of nopal cactus. This dish is a great way to introduce the unique flavor of nopales to your meals, while still enjoying the rich and comforting taste of chicken.

Ingredients:

1. 4 chicken thighs or breasts, bone-in
2. 2 medium nopales (cactus paddles), cleaned and sliced
3. 1 onion, diced
4. 2 tomatoes, diced
5. 2 cloves garlic, minced
6. 1 tsp ground cumin
7. 1 tsp chili powder
8. Salt and pepper to taste
9. 4 cups chicken broth
10. 1 tbsp olive oil
11. Fresh cilantro for garnish
12. Lime wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chicken and brown on both sides, about 6 minutes.
2. Remove the chicken and set aside. In the same pot, sauté the onion, garlic, and tomatoes until softened, about 5 minutes.
3. Add the cumin, chili powder, salt, and pepper. Stir to combine, then add the chicken broth. Bring the mixture to a boil.
4. Return the chicken to the pot, reduce the heat to low, and simmer for 30-40 minutes, or until the chicken is fully cooked.
5. While the chicken simmers, heat a separate pan over medium heat and cook the sliced nopales for 5-7 minutes until they soften and release their juice.
6. Add the cooked nopales to the chicken pot and simmer for an additional 10 minutes to allow the flavors to meld.
7. Remove the chicken from the pot, shred or serve it whole, and garnish with fresh cilantro. Serve with lime wedges.

Pollo con Nopales is a deliciously light and flavorful dish that showcases the versatility of cactus. The combination of tender chicken and the slightly tart, earthy flavor of nopales creates a satisfying meal. This dish is perfect for those looking to incorporate more vegetables into their meals while still enjoying the comfort of boiled chicken. It’s a great option for a fresh, healthy, and traditional Mexican dinner.

Pollo con Chipotle (Chicken with Chipotle Sauce)

Pollo con Chipotle is a smoky, spicy Mexican chicken dish where the chicken is boiled until tender and then simmered in a flavorful chipotle sauce. The chipotle peppers give the sauce a deep, smoky flavor with a bit of heat, making this dish perfect for spice lovers. It pairs well with rice, tortillas, or a simple salad.

Ingredients:

1. 4 chicken thighs or breasts, bone-in
2. 2 dried chipotle peppers, seeds and stems removed
3. 2 tomatoes, diced
4. 1 onion, chopped
5. 3 cloves garlic, minced
6. 1 tsp ground cumin
7. 1 tsp paprika
8. 4 cups chicken broth
9. 2 tbsp vegetable oil
10. 1 tsp sugar
11. Salt and pepper to taste
12. Fresh cilantro for garnish
13. Lime wedges for serving

Instructions:

1. In a dry skillet, toast the chipotle peppers for about 2 minutes until fragrant. Soak the peppers in warm water for 10-15 minutes to soften.
2. Blend the soaked chipotle peppers, tomatoes, onion, garlic, cumin, paprika, and sugar until smooth. Set the sauce aside.
3. In a large pot, heat the vegetable oil over medium heat. Add the chicken and brown on both sides, about 5-6 minutes.
4. Once browned, add the chicken broth and the chipotle sauce to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is fully cooked.
5. Remove the chicken, shred or serve it whole. Taste the sauce and adjust seasoning with salt and pepper if needed.
6. Garnish with fresh cilantro and serve with lime wedges. Serve alongside rice or tortillas.

Pollo con Chipotle offers a unique balance of smoky, spicy, and savory flavors that elevate the humble boiled chicken. The richness of the chipotle sauce adds depth and complexity, making this dish a memorable meal. It’s perfect for those who love a little heat and enjoy traditional Mexican flavors. This dish can be served with a variety of sides, and its bold flavor profile ensures it’s a crowd-pleaser.

Pollo en Mole Poblano (Chicken in Mole Poblano)

Pollo en Mole Poblano is a beloved Mexican dish where tender chicken is boiled and then smothered in rich, complex mole poblano. Mole is a sauce made from a combination of chiles, spices, and chocolate, creating a deep and nuanced flavor. This dish is often served for special occasions and is a true representation of the sophisticated flavors of Mexican cuisine.

Ingredients:

1. 4 chicken thighs or breasts, bone-in
2. 2 dried ancho chiles, seeds and stems removed
3. 2 dried pasilla chiles, seeds and stems removed
4. 1 tbsp sesame seeds
5. 1 tbsp cumin
6. 1/2 tsp cinnamon
7. 2 tbsp vegetable oil
8. 2 medium tomatoes, diced
9. 2 cloves garlic, minced
10. 1/4 cup unsweetened cocoa powder
11. 2 tbsp peanut butter
12. 2 cups chicken broth
13. 1/2 cup dark chocolate (chopped)
14. Salt and pepper to taste
15. Fresh cilantro for garnish

Instructions:

1. Toast the ancho and pasilla chiles in a dry skillet for 1-2 minutes until fragrant. Soak them in hot water for 15 minutes to soften.
2. In a blender, combine the softened chiles, sesame seeds, cumin, cinnamon, tomatoes, garlic, and chicken broth. Blend until smooth.
3. Heat vegetable oil in a large pot over medium heat. Pour in the mole sauce and cook for 10-12 minutes, stirring occasionally, until it thickens.
4. Add the peanut butter and chopped dark chocolate to the mole sauce, stirring until melted and fully incorporated.
5. In a separate pot, boil the chicken in water for 30-40 minutes, or until fully cooked and tender. Remove the chicken and set aside.
6. Add the boiled chicken to the mole sauce and simmer for an additional 10 minutes to allow the chicken to absorb the flavors of the mole.
7. Serve the chicken with mole sauce, garnished with fresh cilantro. Pair with rice and tortillas for a complete meal.

Pollo en Mole Poblano is a magnificent, rich dish that showcases the complexity of mole, a hallmark of Mexican culinary traditions. The balance of chiles, spices, and chocolate makes the mole sauce a true delight, and when paired with tender chicken, it creates an unforgettable experience. Perfect for festive meals or special occasions, this dish brings a taste of Mexican heritage to the table.

Sopa de Pollo con Fideos (Chicken Soup with Noodles)

Sopa de Pollo con Fideos is a comforting and flavorful Mexican chicken soup that combines tender chicken with soft noodles and a light, aromatic broth. This dish is perfect for cold days or when you need a simple yet satisfying meal. It’s quick to prepare, yet delivers a comforting taste with every spoonful.

Ingredients:

1. 4 chicken drumsticks or thighs, bone-in
2. 1 onion, quartered
3. 2 cloves garlic, minced
4. 2 medium carrots, peeled and sliced
5. 1 zucchini, chopped
6. 1 cup thin pasta (fideos)
7. 4 cups chicken broth
8. 1 tsp oregano
9. 1 tsp cumin
10. Salt and pepper to taste
11. Fresh cilantro for garnish
12. Lime wedges for serving

Instructions:

1. In a large pot, add the chicken drumsticks or thighs and the chicken broth. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the chicken is fully cooked and tender.
2. Remove the chicken from the pot, shred the meat, and set aside.
3. Add the onion, garlic, carrots, and zucchini to the pot. Simmer for another 10-15 minutes, or until the vegetables are tender.
4. Add the fideos pasta to the pot and cook for 5-7 minutes, or until the noodles are soft.
5. Return the shredded chicken to the pot and add the oregano, cumin, salt, and pepper. Stir to combine.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.

Sopa de Pollo con Fideos is a delightful, light, and comforting dish that brings the perfect balance of broth, tender chicken, and soft noodles. The inclusion of fresh vegetables and aromatic spices makes it a nutritious option as well. This easy-to-make soup is ideal for any occasion and is sure to bring warmth and comfort to your table. It’s a simple yet fulfilling meal that everyone will enjoy.

Pollo a la Mexicana (Mexican Style Chicken)

Pollo a la Mexicana is a vibrant and colorful Mexican chicken dish featuring tender chicken cooked with a mix of fresh vegetables like tomatoes, onions, and bell peppers. This recipe offers a balance of savory, tangy, and slightly spicy flavors, making it a perfect dish to pair with rice, tortillas, or beans. It’s a quick and easy way to enjoy the flavors of Mexico at home.

Ingredients:

1. 4 chicken breasts or thighs, boneless and skinless, cut into bite-sized pieces
2. 2 medium tomatoes, chopped
3. 1 onion, chopped
4. 1 bell pepper (red or green), chopped
5. 2 cloves garlic, minced
6. 2 tablespoons vegetable oil
7. 1 tsp ground cumin
8. 1 tsp chili powder
9. Salt and pepper to taste
10. 1/4 cup fresh cilantro, chopped
11. 1-2 jalapeño peppers (optional), chopped
12. Lime wedges for serving

Instructions:

1. In a large skillet, heat vegetable oil over medium heat. Add the chicken pieces and cook, stirring occasionally, for 8-10 minutes, or until the chicken is fully cooked.
2. Add the chopped onion, garlic, and bell pepper to the skillet. Cook for another 4-5 minutes, until the vegetables soften.
3. Stir in the chopped tomatoes, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to meld together.
4. Add the chopped jalapeño (if using) and fresh cilantro to the skillet. Cook for another minute.
5. Serve the chicken with lime wedges on the side, and enjoy it with rice, tortillas, or beans.

Pollo a la Mexicana is a flavorful, fresh, and easy-to-make dish that captures the essence of Mexican cuisine. The vibrant combination of chicken, vegetables, and aromatic spices creates a well-rounded, satisfying meal. This dish is perfect for a quick weeknight dinner or a festive family gathering. The simplicity and bold flavors make it a beloved Mexican favorite that can be enjoyed by everyone.

Pollo con Salsa de Tomate (Chicken with Tomato Sauce)

Pollo con Salsa de Tomate is a savory Mexican chicken dish that features tender chicken simmered in a rich, homemade tomato sauce. The sauce is made from fresh tomatoes, garlic, and spices, creating a tangy and aromatic accompaniment to the chicken. This dish pairs perfectly with rice, beans, or a side of tortillas.

Ingredients:

1. 4 chicken thighs or breasts, bone-in
2. 4 medium tomatoes, chopped
3. 1 onion, chopped
4. 3 cloves garlic, minced
5. 1 tsp cumin
6. 1/2 tsp oregano
7. 1 tsp chili powder
8. 1/2 cup chicken broth
9. 2 tbsp vegetable oil
10. Salt and pepper to taste
11. Fresh cilantro for garnish

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add the chicken pieces and brown them on both sides for 5-7 minutes.
2. Remove the chicken and set it aside. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the chopped tomatoes, cumin, oregano, chili powder, salt, and pepper. Cook for about 10 minutes, allowing the tomatoes to break down and release their juices.
4. Pour in the chicken broth and bring the mixture to a simmer. Return the chicken to the pot and cook for 25-30 minutes, or until the chicken is tender and cooked through.
5. Garnish with fresh cilantro before serving. Serve with rice, beans, or tortillas.

Pollo con Salsa de Tomate is a delicious and straightforward dish that showcases the rich flavor of tomato sauce infused with spices. The combination of tender chicken and the tangy, savory sauce makes it a comfort food favorite in Mexican cuisine. It’s an easy-to-prepare meal that can be enjoyed by the whole family, and its versatility with side dishes makes it a great option for any occasion.

Pollo en Salsa Verde (Chicken in Green Sauce)

Pollo en Salsa Verde is a quintessential Mexican dish where boiled chicken is simmered in a tangy and spicy green salsa made from tomatillos, cilantro, and green chilies. This dish has a refreshing flavor profile, with the salsa providing a slight tang and mild heat, which complements the tender chicken perfectly. It’s commonly served with rice, tortillas, or beans.

Ingredients:

1. 4 chicken thighs or breasts, bone-in
2. 6 tomatillos, husked and chopped
3. 1 onion, chopped
4. 2 cloves garlic, minced
5. 2-3 serrano peppers or jalapeños (adjust for heat preference)
6. 1/2 cup fresh cilantro
7. 4 cups chicken broth
8. 1 tbsp vegetable oil
9. Salt and pepper to taste
10. Lime wedges for serving

Instructions:

1. In a blender, combine the tomatillos, onion, garlic, serrano peppers, cilantro, and a pinch of salt. Blend until smooth.
2. In a large pot, heat the vegetable oil over medium heat. Add the chicken and brown it on all sides for 6-8 minutes.
3. Pour in the blended green salsa and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
4. Taste the salsa and adjust the seasoning with salt and pepper. If the sauce is too thick, add a little more chicken broth to reach your desired consistency.
5. Serve the chicken with the green salsa, and garnish with fresh cilantro and lime wedges. Pair it with rice, tortillas, or beans.

Pollo en Salsa Verde is a tangy and flavorful dish that brings the fresh, vibrant taste of tomatillos and green chilies to the chicken. The bright, herbal flavors of cilantro and the mild heat from the serrano peppers give this dish a refreshing kick. It’s a great option for a light, satisfying meal that’s easy to make and perfect for pairing with traditional Mexican sides. This dish embodies the balance of flavors that make Mexican cuisine so beloved.

Pollo con Papas (Chicken with Potatoes)

Pollo con Papas is a hearty and comforting Mexican dish that combines tender boiled chicken with flavorful potatoes in a savory sauce. The dish is often cooked in a tomato-based sauce, making the potatoes soft and infused with rich flavors from the chicken and seasonings. It’s a perfect family meal that’s both filling and delicious.

Ingredients:

1. 4 chicken thighs or breasts, bone-in
2. 4 medium potatoes, peeled and cut into cubes
3. 2 medium tomatoes, chopped
4. 1 onion, chopped
5. 3 cloves garlic, minced
6. 1 tsp ground cumin
7. 1/2 tsp dried oregano
8. 4 cups chicken broth
9. 2 tbsp vegetable oil
10. Salt and pepper to taste
11. Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chicken and brown it on all sides, about 5-7 minutes.
2. Remove the chicken and set it aside. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
3. Add the chopped tomatoes, cumin, oregano, salt, and pepper. Cook for 5-7 minutes, allowing the tomatoes to break down.
4. Pour in the chicken broth and bring it to a boil. Return the chicken to the pot, reduce the heat to low, and simmer for 25-30 minutes until the chicken is fully cooked.
5. Add the cubed potatoes to the pot and cook for an additional 15-20 minutes, or until the potatoes are tender.
6. Garnish with fresh cilantro and serve the dish hot with rice or tortillas.

Pollo con Papas is a simple, yet incredibly flavorful dish that combines the tenderness of chicken with the heartiness of potatoes. The tomato-based sauce adds richness and depth to the meal, making it a comforting and filling option. Whether served on a busy weekday or for a special family gathering, this dish is a perfect way to bring everyone together for a satisfying meal.

Pollo en Caldo de Res (Chicken in Beef Broth)

Pollo en Caldo de Res is an interesting twist on traditional chicken soup, where the chicken is boiled in a rich, beef-based broth. This fusion of flavors results in a hearty, savory soup with a depth of flavor that’s comforting and satisfying. It’s a perfect option for a cold day or when you’re craving something nourishing and full of taste.

Ingredients:

1. 4 chicken breasts or thighs, bone-in
2. 2 cups beef broth
3. 4 cups chicken broth
4. 2 carrots, peeled and sliced
5. 1 onion, chopped
6. 2 potatoes, peeled and diced
7. 2 cloves garlic, minced
8. 1 tbsp ground cumin
9. 1 tsp dried thyme
10. Salt and pepper to taste
11. Fresh cilantro for garnish
12. Lime wedges for serving

Instructions:

1. In a large pot, combine the chicken breasts, beef broth, and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is fully cooked.
2. Remove the chicken from the pot, shred the meat, and set it aside.
3. In the same pot, add the carrots, potatoes, onion, garlic, cumin, and thyme. Simmer for 15-20 minutes, or until the vegetables are tender.
4. Return the shredded chicken to the pot and cook for another 5 minutes to allow the flavors to meld.
5. Season with salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges on the side.

Pollo en Caldo de Res is a deliciously rich and hearty soup that combines the best of both chicken and beef broths, giving it a unique depth of flavor. The vegetables add a touch of sweetness, while the seasonings enhance the savory nature of the dish. It’s a comforting option for those looking for a warming soup that feels a little different from the usual. This dish is perfect for family gatherings or whenever you’re in the mood for something hearty and satisfying.

Pollo en Salsa de Tamarindo (Chicken in Tamarind Sauce)

Pollo en Salsa de Tamarindo is a flavorful Mexican dish where boiled chicken is served with a tangy and slightly sweet tamarind sauce. Tamarind adds a unique sourness to the dish, making it a great balance between savory, sweet, and tangy. This dish pairs well with rice, beans, or a fresh salad, making it perfect for a light yet flavorful meal.

Ingredients:

1. 4 chicken breasts or thighs, bone-in
2. 1/2 cup tamarind pulp (or tamarind concentrate)
3. 2 medium tomatoes, chopped
4. 1 onion, chopped
5. 2 cloves garlic, minced
6. 1 tbsp sugar (optional)
7. 4 cups chicken broth
8. 2 tbsp vegetable oil
9. Salt and pepper to taste
10. Fresh cilantro for garnish
11. Lime wedges for serving

Instructions:

1. In a blender, combine the tamarind pulp, tomatoes, onion, garlic, and a pinch of salt. Blend until smooth.
2. In a large pot, heat the vegetable oil over medium heat. Add the chicken and brown on all sides for 6-8 minutes.
3. Pour the tamarind sauce and chicken broth into the pot, stirring to combine. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is cooked through.
4. Taste the sauce and adjust the seasoning with sugar, salt, and pepper as needed. The sauce should have a balance of tangy and slightly sweet flavors.
5. Serve the chicken with the tamarind sauce, garnished with fresh cilantro and lime wedges.

Pollo en Salsa de Tamarindo is a unique and flavorful dish that combines the tangy sweetness of tamarind with the tender, juicy chicken. The sauce creates a vibrant and refreshing contrast to the richness of the chicken, making it a light yet satisfying meal. This dish is perfect for those looking to explore new flavors and is sure to be a hit with anyone who enjoys a little sweetness in their savory meals. Pair it with rice or a fresh salad for a well-rounded meal.

Note: More recipes are coming soon!