Diana’S Mexican Style Chicken

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Servings: 8 Difficulty: Advanced
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Tender chicken pieces simmered in a rich, aromatic tomato and chili sauce with fresh herbs
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This classic Mexican-style chicken dish transforms simple frying chickens into a tender, flavorful meal. The chicken is first poached with aromatics to ensure it stays moist, then finished in a vibrant sauce made from sautéed onions, garlic, and crushed tomatoes. Green chilies provide a gentle heat, while oregano and bay leaf add earthy depth. The result is a comforting, savory main course that pairs beautifully with rice or warm tortillas. ItâÂÂs an ideal recipe for family dinners, offering authentic taste with straightforward preparation. The sauce clings to the meat, delivering a burst of umami and spice in every bite, making it a satisfying choice for weeknight cooking or casual gatherings.

Diana's Mexican Style Chicken recipe image
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Diana’S Mexican Style Chicken

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 119.5

Description

This classic Mexican-style chicken dish transforms simple frying chickens into a tender, flavorful meal. The chicken is first poached with aromatics to ensure it stays moist, then finished in a vibrant sauce made from saut&# 195;©ed onions, garlic, and crushed tomatoes. Green chilies provide a gentle heat, while oregano and bay leaf add earthy depth. The result is a comforting, savory main course that pairs beautifully with rice or warm tortillas. ItâÂÂs an ideal recipe for family dinners, offering authentic taste with straightforward preparation. The sauce clings to the meat, delivering a burst of umami and spice in every bite, making it a satisfying choice for weeknight cooking or casual gatherings.

Ingredients

Directions

  1. Cut the chickens into serving pieces.
  2. In a large pot, bring 1 quart of water to a boil with 1 bay leaf, 2 crushed garlic cloves, a few peppercorns, 1 tablespoon salt, and 1 chopped onion.
  3. Add the chicken pieces to the boiling water and poach until almost tender, about 15 minutes.
  4. Remove the chicken from the pot and set aside. Reserve the broth.
  5. In a Dutch oven, heat 1/4 cup oil over medium heat.
  6. Sauté 1 chopped onion until golden brown.
  7. Add 28 oz of Italian plum tomatoes (crushed) and 2 chopped small green chili peppers.
  8. Season the sauce with salt, black pepper, and 1/2 teaspoon oregano.
  9. Add 2 cups of the reserved chicken stock to the sauce.
  10. Bring the sauce to a boil and cook for 5 minutes.
  11. Stir in 4 finely mashed garlic cloves and adjust seasoning to taste.
  12. Place the poached chicken pieces in a baking dish.
  13. Pour the hot tomato-chili sauce evenly over the chicken.
  14. Cover the dish tightly with foil.
  15. Bake in a 350ðF (177ðC) oven for 15 minutes, until the sauce is bubbly and the chicken is heated through.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 119.5kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.6g8%
Cholesterol 44.5mg15%
Sodium 41.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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