30+ Easy Mexican Braised Chicken Recipes for Every Taste

If you’re a fan of rich, comforting dishes with bold flavors, you’ll love the world of Mexican braised chicken.

Braising is a slow-cooking technique that transforms chicken into an irresistibly tender and flavorful meal, making it a perfect choice for busy weeknights or special occasions.

Mexican cuisine, known for its diverse and vibrant ingredients, has perfected the art of braised chicken, infusing it with a unique blend of spices, chilies, herbs, and sauces.

Whether you’re craving something spicy, tangy, or slightly sweet, this collection of 30+ Mexican braised chicken recipes offers a delightful variety to satisfy your taste buds.

From the smoky depth of mole poblano to the refreshing zest of salsa verde, these recipes will take your cooking to new heights.

So grab your apron, get your slow cooker or Dutch oven ready, and embark on a delicious culinary adventure with these flavorful braised chicken dishes!

30+ Easy Mexican Braised Chicken Recipes for Every Taste

Incorporating Mexican flavors into your braised chicken dishes opens up a whole new world of culinary possibilities.

Each recipe on this list offers a unique take on braised chicken, showcasing the versatility and richness of Mexican cuisine.

Whether you’re new to braising or a seasoned cook, these 30+ Mexican braised chicken recipes will inspire you to explore new ingredients, techniques, and flavors.

From bold, smoky sauces to fresh, tangy salsas, these dishes are designed to bring excitement and comfort to your kitchen.

With so many options to choose from, you’re bound to find a favorite (or several!) that will become staples in your cooking repertoire.

So, why not try something new today and elevate your meal times with the magic of braised Mexican chicken?

Mexican Braised Chicken in Adobo Sauce

This Mexican braised chicken in adobo sauce is a rich and flavorful dish. The chicken is simmered in a vibrant adobo sauce made from ancho chiles, tomatoes, garlic, and spices. The slow cooking process infuses the chicken with deep, smoky, and mildly spicy flavors. This dish is perfect for a cozy dinner and pairs well with rice, tortillas, or beans. The combination of savory, tangy, and earthy notes creates an unforgettable meal.

Ingredients:

• 4 bone-in chicken thighs, skin on
• 2 ancho chiles, seeds and stems removed
• 2 medium tomatoes
• 1 medium onion, quartered
• 4 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon apple cider vinegar
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Begin by roasting the ancho chiles on a hot, dry skillet for about 2 minutes, turning them frequently. Once they are lightly charred, remove them from the skillet and set them aside to cool.
2. In the same skillet, add the tomatoes, onion, and garlic, roasting until the tomatoes are soft and slightly charred.
3. Once the vegetables are roasted, blend them in a blender with the ancho chiles, cumin, oregano, apple cider vinegar, and a pinch of salt, until smooth.
4. Season the chicken thighs with salt and pepper. Heat vegetable oil in a large, deep skillet over medium-high heat. Brown the chicken thighs for about 5 minutes on each side.
5. Once the chicken is browned, pour in the blended adobo sauce and chicken broth. Bring the sauce to a simmer, then reduce the heat to low.
6. Cover and cook for 45 minutes, occasionally basting the chicken with the sauce, until the chicken is tender and fully cooked.
7. Garnish with freshly chopped cilantro and serve with your favorite side dishes.

This Mexican Braised Chicken in Adobo Sauce is a perfect balance of rich, smoky flavors from the chiles and the tangy depth from the vinegar and tomatoes. The braising process ensures that the chicken becomes incredibly tender and absorbs the full intensity of the sauce. Whether you serve it with rice or tacos, this dish is sure to be a crowd-pleaser, offering an authentic Mexican experience in the comfort of your home.

Pollo Pibil (Mexican Braised Chicken with Annatto)

Pollo Pibil is a Yucatan-style Mexican dish, where chicken is marinated in achiote paste (annatto), citrus juices, and garlic, then braised in banana leaves for a tender, aromatic, and tangy chicken. This recipe, known for its unique balance of spices and citrus flavors, infuses the chicken with a vibrant, earthy color and taste. The dish is cooked low and slow, allowing the flavors to meld and create a comforting and fragrant meal.

Ingredients:

• 4 bone-in chicken legs or thighs
• 2 tablespoons achiote paste
• 2 tablespoons orange juice
• 1 tablespoon lime juice
• 1 tablespoon vinegar
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 bay leaf
• 2 banana leaves (or foil if unavailable)
• Salt and pepper to taste
• 1 medium onion, thinly sliced
• 2 tablespoons vegetable oil

Instructions:

1. In a small bowl, combine the achiote paste, orange juice, lime juice, vinegar, minced garlic, cumin, coriander, and a pinch of salt and pepper. Stir until the achiote paste is dissolved into the liquids, creating a smooth marinade.
2. Place the chicken pieces in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your oven to 325°F (160°C).
4. If using banana leaves, lightly char them over an open flame or heat them in the oven for 1-2 minutes to make them more pliable.
5. Heat the vegetable oil in a large oven-safe pot over medium heat. Sauté the onion until softened and slightly caramelized, about 4 minutes.
6. Add the marinated chicken along with any excess marinade to the pot. Place the bay leaf on top.
7. Wrap the chicken tightly in the banana leaves or cover with foil. Transfer the pot to the preheated oven and braise for 1.5 to 2 hours, until the chicken is tender and easily pulls apart.
8. Remove from the oven and discard the banana leaves (or foil). Serve the pollo pibil with rice, warm tortillas, or a tangy salsa.

Pollo Pibil is a feast for the senses, combining the deep flavors of the achiote paste with the bright citrus and spices of the marinade. The slow braising method ensures that the chicken remains moist and succulent, and the banana leaves infuse a unique aroma into the dish. Whether served as a main course or in tacos, this dish brings the essence of Mexican cuisine right to your table, with layers of complex flavors and a satisfying texture.

Braised Mexican Chicken with Chipotle and Tomatoes

This braised Mexican chicken with chipotle and tomatoes is a spicy and smoky dish that comes together in one pot. The chipotle peppers add a smoky heat, while the tomatoes and onions create a rich base for the braise. The chicken becomes incredibly tender as it simmers in the sauce, absorbing all the flavors. This recipe is perfect for those who love bold, zesty flavors and want a comforting, filling meal.

Ingredients:

• 4 chicken thighs or breasts (bone-in)
• 2 dried chipotle peppers
• 2 medium tomatoes, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 cup chicken broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Toast the dried chipotle peppers in a dry skillet over medium heat for 2 minutes until they become fragrant. Remove the stems and seeds, and place the peppers in a blender.
2. Add the diced tomatoes, onion, garlic, smoked paprika, cumin, and a pinch of salt to the blender with the chipotle peppers. Blend until smooth.
3. Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Season the chicken with salt and pepper, and sear the chicken pieces for 4-5 minutes on each side until browned.
4. Pour the chipotle-tomato sauce over the chicken, ensuring it is fully covered. Add the chicken broth to the pan and bring it to a simmer.
5. Reduce the heat to low, cover, and cook for 45 minutes, basting the chicken with the sauce occasionally, until the chicken is fully cooked and tender.
6. Garnish with fresh cilantro and serve with rice, mashed potatoes, or tortillas.

This Braised Mexican Chicken with Chipotle and Tomatoes is the perfect balance of smoky, spicy, and savory flavors. The chipotle peppers give it a smoky heat, while the tomatoes and spices create a rich, comforting sauce that perfectly complements the tender chicken. This dish can easily be adapted to different tastes, making it a versatile and flavorful addition to any dinner table. Whether you’re craving something with a little heat or just a satisfying chicken dish, this recipe delivers.

Braised Mexican Chicken with Poblano Cream Sauce

This Braised Mexican Chicken with Poblano Cream Sauce combines the smoky, earthy flavor of poblano peppers with the richness of a creamy sauce. The chicken is braised until tender, soaking up the flavors from the sauce, which is made from roasted poblanos, garlic, onions, and a touch of cream. The result is a comforting dish with a smooth, velvety sauce that pairs beautifully with rice or mashed potatoes. This dish is perfect for special occasions or an elegant weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 2 large poblano peppers, roasted and peeled
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the poblano peppers over an open flame or on a grill until the skins are charred. Place them in a bowl and cover with a kitchen towel to steam for a few minutes. Peel off the charred skin, remove the seeds, and roughly chop the peppers.
2. Heat the vegetable oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and cumin. Sear the chicken for about 5 minutes on each side until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
4. Add the roasted poblano peppers, smoked paprika, chicken broth, and heavy cream to the skillet. Bring the mixture to a simmer, then blend with an immersion blender or transfer to a blender to create a smooth sauce.
5. Return the chicken to the skillet, spoon some of the sauce over it, and cover. Reduce the heat to low and braise for 20-25 minutes, until the chicken is tender and fully cooked.
6. Garnish with freshly chopped cilantro and serve with rice, tortillas, or your favorite side dish.

This Braised Mexican Chicken with Poblano Cream Sauce is an indulgent, flavorful dish that combines the richness of the creamy sauce with the earthy heat of the poblano peppers. The chicken absorbs the complex flavors of the sauce, becoming tender and juicy. It’s an impressive yet easy-to-make dish that is perfect for a cozy family meal or entertaining guests, bringing the best of Mexican flavors to your table.

Braised Mexican Chicken with Mole Poblano

Mole Poblano is a rich and complex sauce made from a combination of dried chiles, chocolate, nuts, and spices. In this recipe, chicken is braised in a savory-sweet mole poblano sauce, creating a dish that’s a perfect balance of spicy, sweet, and savory flavors. The slow cooking process ensures the chicken becomes incredibly tender, while the deep, earthy mole coats the chicken with layers of flavor. This dish is perfect for those who enjoy bold, unique tastes and want a truly authentic Mexican experience.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 dried ancho chiles, seeds removed
• 2 dried pasilla chiles, seeds removed
• 1/4 cup sesame seeds
• 1/4 cup almonds or peanuts, chopped
• 1 tablespoon peanut butter
• 1 tablespoon cocoa powder
• 1/2 ounce dark chocolate, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium tomatoes, diced
• 2 cups chicken broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Toast the dried chiles in a dry skillet for a minute or two until fragrant. Remove from heat, cover with warm water, and let them soak for about 15 minutes to soften.
2. In the same skillet, toast the sesame seeds and chopped almonds or peanuts until golden brown, about 3-4 minutes. Remove and set aside.
3. Blend the soaked chiles, sesame seeds, almonds, peanut butter, cocoa powder, dark chocolate, garlic, and tomatoes in a blender until smooth.
4. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove and set aside.
5. In the same skillet, add the chopped onion and cook until softened, about 4 minutes. Add the blended mole sauce to the skillet, cooking for another 5 minutes to combine and deepen the flavors.
6. Pour in the chicken broth, stirring to incorporate the sauce. Return the chicken thighs to the pan, spoon some of the mole sauce over them, and cover the pan.
7. Reduce the heat to low and braise the chicken for 45 minutes, occasionally basting with the mole sauce, until the chicken is tender.
8. Garnish with fresh cilantro and serve with rice, beans, or tortillas.

Braised Mexican Chicken with Mole Poblano is a dish that will take your taste buds on a journey through the layers of complex flavors in traditional mole sauce. The richness of the chocolate and spices, paired with the savory chicken, makes for an unforgettable meal. This is a true Mexican classic, perfect for celebrations or when you want to indulge in something extraordinary. The slow-braised chicken soaked in mole sauce will leave everyone craving more.

Mexican Braised Chicken with Tomatillo Salsa

This Mexican Braised Chicken with Tomatillo Salsa is a bright and tangy dish, where the chicken is braised in a flavorful, slightly tart tomatillo-based salsa. The braising method ensures the chicken is tender and infused with the fresh, zesty flavors of the salsa, which combines tomatillos, cilantro, onions, and jalapeños. This dish has a refreshing contrast between the savory chicken and the tangy, spiced salsa, making it a perfect meal for any day of the week.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 8 fresh tomatillos, husked and rinsed
• 1 medium onion, quartered
• 2 garlic cloves, peeled
• 1-2 jalapeños, stemmed (adjust for heat)
• 1/2 cup cilantro leaves
• 1 cup chicken broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Lime wedges (for serving)

Instructions:

1. Start by roasting the tomatillos, onion, garlic, and jalapeños on a dry skillet or in the oven until charred, about 5-7 minutes per side.
2. Once the vegetables are roasted, transfer them to a blender. Add cilantro leaves, a pinch of salt, and blend until smooth.
3. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Season the chicken with salt and pepper. Brown the chicken pieces for about 5 minutes on each side until golden brown. Remove from the pan and set aside.
4. In the same skillet, pour the tomatillo salsa and chicken broth, stirring to combine. Bring the sauce to a simmer.
5. Return the chicken to the pan, spooning some of the salsa over the top. Reduce the heat to low, cover, and braise for 30-40 minutes until the chicken is fully cooked and tender.
6. Serve the chicken with lime wedges and your choice of side dishes like rice, beans, or tortillas.

The Mexican Braised Chicken with Tomatillo Salsa is a bright and delicious dish that offers a refreshing tanginess thanks to the tomatillos and lime. The chicken absorbs the zesty salsa, becoming moist and flavorful with every bite. This dish is not only simple to make but also brings a vibrant, healthy flavor to the table. It’s an excellent choice for anyone seeking a balanced and satisfying meal with a burst of freshness.

Braised Mexican Chicken with Caramelized Onion and Tequila

This Braised Mexican Chicken with Caramelized Onion and Tequila is a bold and savory dish that blends the richness of slow-cooked chicken with the sweet depth of caramelized onions and the distinctive kick of tequila. The tequila enhances the flavors, adding a subtle smoky undertone while the onions sweeten as they caramelize. Braising the chicken in this sauce results in a tender, juicy dish that’s perfect for a family dinner or special occasion. The unique flavor combination is both comforting and sophisticated.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 2 medium onions, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup tequila
• 1 cup chicken broth
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat vegetable oil in a large, heavy-bottomed skillet over medium heat. Season the chicken with salt, pepper, and cumin. Brown the chicken on both sides, about 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the sliced onions and cook, stirring occasionally, until they are deeply caramelized, about 15 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Sprinkle the brown sugar over the onions and stir to dissolve. Pour in the tequila and allow it to cook off, about 2 minutes.
4. Add the chicken broth, thyme, smoked paprika, and a pinch of salt and pepper to the skillet. Bring the mixture to a simmer.
5. Return the chicken to the skillet, spooning some of the sauce and onions over it. Reduce the heat to low, cover, and braise for 35-40 minutes, until the chicken is tender and fully cooked.
6. Garnish with fresh parsley and serve with mashed potatoes, rice, or tortillas.

This Braised Mexican Chicken with Caramelized Onion and Tequila is an indulgent, flavorful dish that stands out with the combination of sweet caramelized onions and the depth of tequila. The braising method allows the chicken to absorb all the delicious flavors, making it a tender and comforting dish. The balance between sweetness and savory richness makes it perfect for any special occasion or to elevate a weeknight dinner.

Braised Mexican Chicken with Zesty Green Chile Sauce

Braised Mexican Chicken with Zesty Green Chile Sauce offers a bright and tangy twist on the traditional braised chicken. The green chile sauce, made with fresh green chiles, tomatillos, and cilantro, infuses the chicken with a sharp and refreshing flavor. The slow-braising process allows the chicken to absorb the zesty sauce, resulting in a tender and flavorful dish. This recipe is perfect for those who enjoy a little heat and vibrant, herby flavors in their meals.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 6 fresh green chiles (such as Anaheim or poblano), roasted and peeled
• 4 tomatillos, husked and rinsed
• 1 medium onion, quartered
• 2 garlic cloves, minced
• 1/2 cup cilantro leaves
• 1 cup chicken broth
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Roast the green chiles, tomatillos, onion, and garlic on a dry skillet or grill, turning occasionally, until charred and soft. Let them cool, then peel and remove the seeds from the chiles.
2. Blend the roasted chiles, tomatillos, onion, garlic, cilantro, and a pinch of salt in a blender until smooth to make the green chile sauce.
3. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown it on both sides, about 4-5 minutes per side. Remove the chicken and set it aside.
4. Pour the green chile sauce into the same skillet, scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring to a simmer.
5. Return the chicken to the skillet, spooning some of the sauce over it. Cover the skillet and braise for 35-40 minutes, until the chicken is cooked through and tender.
6. Serve the chicken with lime wedges, and pair it with rice, tortillas, or beans for a complete meal.

The Braised Mexican Chicken with Zesty Green Chile Sauce is a wonderfully refreshing dish that combines the heat of the green chiles with the tanginess of tomatillos and the aromatic flavor of cilantro. The braised chicken becomes infused with the bright, bold sauce, resulting in a perfectly tender and flavorful dish. Ideal for anyone who loves the flavors of Mexican cuisine with a little extra zing, this recipe is both easy to make and incredibly satisfying.

Mexican Braised Chicken with Sweet Potato and Chipotle

Mexican Braised Chicken with Sweet Potato and Chipotle offers a unique combination of spicy chipotle heat, earthy sweetness from roasted sweet potatoes, and tender chicken. The dish is a perfect balance of flavors—spicy, smoky, and slightly sweet—thanks to the smoky chipotle peppers and the natural sweetness of the potatoes. The chicken is braised in this savory sauce, becoming incredibly tender while absorbing the deep, flavorful broth. It’s a warming and hearty dish that’s perfect for any season.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 2 medium sweet potatoes, peeled and cut into cubes
• 2 dried chipotle chiles, seeds removed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the sweet potato cubes on a baking sheet with a little olive oil, salt, and pepper at 400°F (200°C) for 20-25 minutes, or until tender and caramelized.
2. Toast the chipotle chiles in a dry skillet for about 2 minutes until fragrant, then soak them in hot water for 10-15 minutes. Once softened, blend the chiles with garlic, cumin, cinnamon, and a pinch of salt to form a smooth paste.
3. Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 4 minutes. Add the chipotle paste and cook for another 2 minutes, stirring frequently.
5. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Add the roasted sweet potatoes and bring the mixture to a simmer.
6. Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover and braise for 30-40 minutes, until the chicken is tender and fully cooked.
7. Garnish with fresh cilantro and serve with rice, tortillas, or a fresh green salad.

This Mexican Braised Chicken with Sweet Potato and Chipotle is an exciting and flavorful dish that combines the richness of the braised chicken with the smoky heat of chipotle and the sweetness of roasted sweet potatoes. The slow braising allows the flavors to meld beautifully, resulting in a comforting and satisfying meal. Perfect for a cozy family dinner or a special occasion, this dish offers a unique twist on traditional Mexican flavors with the addition of sweet potatoes for a heartwarming touch.

Braised Mexican Chicken with Tamarind and Orange Sauce

This Braised Mexican Chicken with Tamarind and Orange Sauce brings together the sweet and tangy flavors of tamarind and fresh orange juice, creating a zesty and aromatic sauce that elevates the tender, juicy chicken. The braising process allows the chicken to soak in the vibrant citrus and tamarind flavors, resulting in a dish that is both refreshing and comforting. The sweetness of orange balances perfectly with the sourness of tamarind, creating a unique flavor profile that’s perfect for a special occasion or a delicious weeknight meal.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 1/4 cup tamarind paste
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon vegetable oil
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

1. In a bowl, combine the tamarind paste, fresh orange juice, orange zest, cumin, coriander, salt, and pepper. Mix well to form the sauce.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides for about 5 minutes per side. Remove the chicken and set aside.
3. In the same skillet, add the chopped onion and garlic, cooking until softened, about 4 minutes.
4. Pour in the tamarind and orange sauce, scraping the bottom of the pan to loosen any browned bits. Add the chicken broth and bring to a simmer.
5. Return the chicken to the pan, spooning some of the sauce over the chicken. Cover and braise for 35-40 minutes until the chicken is cooked through and tender.
6. Garnish with fresh cilantro leaves and serve with rice, roasted vegetables, or tortillas.

The Braised Mexican Chicken with Tamarind and Orange Sauce is an irresistible dish that beautifully balances the sweet and sour flavors of tamarind and orange. The chicken soaks up the bright, tangy sauce, resulting in a succulent, flavorful meal. This dish is perfect for when you want something vibrant yet comforting, and it’s sure to impress guests or satisfy your family with its unique and bold flavors.

Braised Mexican Chicken with Avocado Salsa Verde

This Braised Mexican Chicken with Avocado Salsa Verde combines the creamy richness of ripe avocado with the bright and tangy flavors of a traditional salsa verde. The chicken is slowly braised in a savory tomato-based salsa verde, which allows the chicken to absorb all the zesty flavors. Topped with a fresh, creamy avocado salsa, this dish is a perfect blend of vibrant Mexican flavors and textures. It’s a perfect weeknight dinner or a flavorful meal for entertaining guests.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 1 cup salsa verde (store-bought or homemade)
• 1 tablespoon vegetable oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 ripe avocado, diced
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1/2 cup chicken broth

Instructions:

1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt, pepper, cumin, and chili powder. Brown the chicken on both sides for about 5 minutes per side, then remove and set aside.
2. In the same skillet, pour in the salsa verde and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
3. Return the chicken to the skillet, spooning some of the salsa verde over the top. Reduce the heat to low, cover, and braise for 30-35 minutes, until the chicken is tender and fully cooked.
4. In a small bowl, combine the diced avocado, chopped cilantro, lime juice, and a pinch of salt. Mix gently to make the avocado salsa.
5. Serve the braised chicken with a generous topping of avocado salsa and accompany with rice, tortillas, or a side salad.

Braised Mexican Chicken with Avocado Salsa Verde is a perfect balance of rich, creamy avocado and tangy, zesty salsa verde. The slow-braised chicken becomes incredibly tender as it soaks up the delicious salsa, making every bite full of flavor. The cool, creamy avocado salsa adds a refreshing contrast to the spicy and tangy chicken, making this dish a standout in any meal. It’s simple to prepare and full of flavor, ideal for a quick dinner or special gathering.

Braised Mexican Chicken with Cucumber and Mint Salsa

This Braised Mexican Chicken with Cucumber and Mint Salsa is a refreshing, light dish that features tender braised chicken topped with a vibrant cucumber and mint salsa. The cucumber adds a crunchy, refreshing element, while the mint provides a cool contrast to the savory, braised chicken. The chicken is slowly cooked in a flavorful broth, absorbing the spices and flavors as it braises, and is then served with a cool, zesty salsa. This dish is perfect for warm weather or when you crave a meal with a fresh twist on classic braised chicken.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• Salt and pepper to taste
• 1 small cucumber, finely diced
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for salsa)
• 1 tablespoon chopped red onion (for salsa)

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with cumin, chili powder, salt, and pepper. Brown the chicken on both sides for about 5 minutes per side, then remove and set aside.
2. In the same skillet, add the chopped onion and garlic, cooking until softened, about 3 minutes. Pour in the chicken broth and bring to a simmer.
3. Return the chicken to the pan, spooning some of the broth over the top. Cover and braise for 35-40 minutes, until the chicken is fully cooked and tender.
4. In a small bowl, combine the diced cucumber, chopped mint, lime juice, olive oil, and red onion. Stir to mix well and season with salt to taste.
5. Serve the braised chicken with a generous topping of cucumber and mint salsa, and pair it with rice, tortillas, or a light green salad.

The Braised Mexican Chicken with Cucumber and Mint Salsa is a delightful dish that combines the savory richness of braised chicken with the cool, fresh flavors of the cucumber-mint salsa. The combination of the tender chicken and the crunchy, tangy salsa creates a unique and satisfying meal. Perfect for warm evenings or when you’re craving a lighter, refreshing dish with a touch of spice, this recipe offers a flavorful and healthy twist on traditional braised chicken.

Braised Mexican Chicken with Pomegranate and Cilantro Sauce

This Braised Mexican Chicken with Pomegranate and Cilantro Sauce is an elegant and flavorful dish that combines the sweetness of pomegranate with the fresh, herbaceous notes of cilantro. The pomegranate sauce adds a tangy and slightly sweet contrast to the savory chicken, while the braising method ensures the chicken is tender and infused with the vibrant flavors of the sauce. This dish is perfect for a festive occasion or when you want to impress with a unique and stunning meal.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 1/2 cup pomegranate juice
• 1/4 cup pomegranate seeds
• 1/2 cup cilantro leaves
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup chicken broth
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt, pepper, cumin, and chili powder. Brown the chicken on both sides for about 5 minutes per side. Remove and set aside.
2. In the same skillet, add the chopped onion and garlic. Cook until softened, about 3 minutes.
3. Add the pomegranate juice and chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
4. Return the chicken to the pan, spooning the sauce over the chicken. Cover and braise for 35-40 minutes, until the chicken is tender.
5. While the chicken is braising, blend the cilantro leaves with a small amount of the braising liquid to create a smooth cilantro sauce.
6. Once the chicken is ready, drizzle the cilantro sauce over the top and garnish with pomegranate seeds. Serve with rice, quinoa, or a light salad.

Braised Mexican Chicken with Pomegranate and Cilantro Sauce is a deliciously unique dish that balances the sweet and tangy flavor of pomegranate with the fresh, earthy taste of cilantro. The tender chicken absorbs all the rich, aromatic flavors of the sauce, while the pomegranate seeds add a burst of freshness and color. This dish is perfect for celebrations, special dinners, or any time you want a meal that feels both luxurious and full of vibrant flavors.

Braised Mexican Chicken with Mole Poblano

Braised Mexican Chicken with Mole Poblano is a rich and complex dish that showcases the deep, layered flavors of one of Mexico’s most iconic sauces. Mole poblano, made with ingredients like chili peppers, chocolate, and spices, is the perfect complement to braised chicken, allowing the meat to absorb the deep, smoky, and slightly sweet flavors of the sauce. This dish is perfect for special occasions, offering a full-bodied and satisfying meal that’s sure to impress.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 1/4 cup mole poblano paste (store-bought or homemade)
• 1 cup chicken broth
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt, pepper, and cumin. Brown the chicken on both sides for about 5 minutes per side, then remove and set aside.
2. In the same skillet, add the chopped onion and garlic. Cook until softened, about 3 minutes.
3. Stir in the mole poblano paste, ground cinnamon, cloves, and chicken broth. Bring to a simmer, mixing the mole paste until fully dissolved into the broth.
4. Return the chicken to the pan, spooning the mole sauce over it. Cover and braise for 40-45 minutes, until the chicken is tender and fully cooked.
5. Garnish with sesame seeds and serve with rice, beans, or tortillas to soak up the rich mole sauce.

Braised Mexican Chicken with Mole Poblano is a deeply flavorful dish that combines the earthy, smoky richness of mole with tender, juicy chicken. The complex layers of flavor in the mole—chili, chocolate, and spices—infuse the chicken, making each bite a savory, indulgent experience. This dish is perfect for those looking to explore traditional Mexican flavors in a comforting and hearty meal. It’s an impressive choice for any occasion and a great way to enjoy a beloved Mexican classic.

Braised Mexican Chicken with Roasted Pepper and Corn Salsa

Braised Mexican Chicken with Roasted Pepper and Corn Salsa is a delightful and colorful dish that combines the smoky flavor of roasted peppers with the sweetness of corn and the savory richness of braised chicken. The slow braising process ensures the chicken becomes tender and flavorful, while the fresh salsa adds a bright, crunchy contrast. This dish is perfect for a summer meal or whenever you want a satisfying, fresh, and flavorful meal that’s easy to prepare.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 2 red bell peppers, roasted and peeled
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1 teaspoon chili powder
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Roast the red bell peppers over an open flame or in the oven until charred. Peel, deseed, and chop into small pieces.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season the chicken with salt, pepper, and chili powder. Brown the chicken on both sides for about 5 minutes per side. Remove and set aside.
3. Add the chicken broth to the pan, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
4. Return the chicken to the pan, spooning some of the liquid over the chicken. Cover and braise for 35-40 minutes, until the chicken is cooked through and tender.
5. While the chicken is braising, prepare the salsa by combining the roasted peppers, corn, red onion, and cilantro in a bowl. Season with salt and pepper and stir well.
6. Once the chicken is ready, serve it with a generous topping of the roasted pepper and corn salsa. Pair with rice, tortillas, or a light green salad.

Braised Mexican Chicken with Roasted Pepper and Corn Salsa is a beautifully balanced dish that combines the richness of braised chicken with the fresh, smoky flavors of roasted peppers and the sweetness of corn. The salsa provides a delightful crunch and a burst of freshness, creating a contrast to the tender chicken. This dish is a perfect summer meal or any time you want something that’s vibrant, fresh, and full of flavor. It’s simple yet flavorful, making it an ideal choice for a quick weeknight dinner or a festive gathering.

Note: More recipes are coming soon!