Sonora Chicken is a hearty and flavorful Mexican-inspired dish that transforms simple ingredients into a comforting meal. The chicken simmers in a rich sauce made from chicken stock, diced bacon, onions, garlic, and poblanos, creating a savory depth enhanced by briny olives. Fresh cilantro adds a bright, herbaceous finish to the tender meat. Served alongside decorative, deep-fried flour tortilla cutouts, this dish offers a delightful contrast between the soft, stewed chicken and the crispy chips. It is perfect for family dinners or casual gatherings, offering a satisfying blend of textures and bold, traditional flavors without the fuss of complex preparations.
Sonora Chicken
Description
Sonora Chicken is a hearty and flavorful Mexican-inspired dish that transforms simple ingredients into a comforting meal. The chicken simmers in a rich sauce made from chicken stock, diced bacon, onions, garlic, and poblanos, creating a savory depth enhanced by briny olives. Fresh cilantro adds a bright, herbaceous finish to the tender meat. Served alongside decorative, deep-fried flour tortilla cutouts, this dish offers a delightful contrast between the soft, stewed chicken and the crispy chips. It is perfect for family dinners or casual gatherings, offering a satisfying blend of textures and bold, traditional flavors without the fuss of complex preparations.Ingredients
Directions
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In a large skillet or Dutch oven, cook the diced bacon over medium heat until golden and crisp.
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Remove the bacon with a slotted spoon and drain on paper towels. Reserve the bacon fat in the pan.
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If there is excess fat, pour off all but 1 tablespoon, then add the olive oil to the pan.
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Add the chopped onions to the pan and saut&# 195;© until soft and transparent, about 5-7 minutes.
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Stir in the minced garlic and cook for 1 minute until fragrant.
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Pour in the chicken stock and add the diced poblano chilies, olives, and cooked bacon.
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Bring the mixture to a simmer and cook for 10-15 minutes until the sauce begins to thicken.
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Add the cooked chicken pieces to the sauce and heat through for 5 minutes.
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Stir in half of the chopped cilantro and season with salt and pepper to taste.
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While the chicken simmers, heat vegetable oil in a deep fryer or heavy pot to 350ðF (175ðC).
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Carefully fry the decorative tortilla cutouts until golden and crisp, about 1-2 minutes.
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Drain the fried tortillas on paper towels and keep warm in a low oven.
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Serve the Sonora Chicken hot, garnished with remaining fresh cilantro and accompanied by the fried tortilla chips.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 779.9kcal
- % Daily Value *
- Total Fat 45.6g71%
- Saturated Fat 12.9g65%
- Cholesterol 128.5mg43%
- Sodium 1083.4mg46%
- Total Carbohydrate 30.2g11%
- Dietary Fiber 2.4g10%
- Sugars 3.1g
- Protein 57.4g115%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use cooked chicken that was previously roasted or boiled to ensure it is tender before adding to the sauce.
You can substitute poblano chilies with Anaheim peppers if poblanos are unavailable, though they will be milder.
The decorative "jigsaw" pattern on the tortillas is traditional but optional; simple triangles or strips work well too.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Fried tortilla chips are best served immediately but can be kept warm in a 200ðF oven for up to 30 minutes without losing too much crispness.
