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Pollo Entomatado
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Pollo Entomatado

45 minServes 6Nutri-Score C€€
from @lov.kari16 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken legs and thighs (bone-in, skin-on)Meat1.4 kg
  • garlic salt (to season)Spices6 g
  • black pepper (ground)Spices2 g
  • paprikaSpices4 g
  • vegetable oil (for frying)Pantry30 ml
  • white onion (halved)Produce0.5 pieces
  • garlic (cloves, minced)Produce3 pieces
  • bay leavesSpices3 pieces
  • fresh corn (cut into pieces)Produce2 pieces
  • roma tomato (3 for the sauce, 1 diced)Produce4 pieces
  • jalapeño (sliced)Produce1 piece
  • potatoes (peeled and cut into chunks)Produce2 pieces
  • cilantro (fresh, chopped)Produce15 g
  • tomato bouillon (1 tsp)Pantry5 g
  • chicken bouillon (1 tbsp)Pantry15 g
  • oregano (dried, 1/2 tsp)Spices1 g
  • chile de árbol (dried, stemmed)Spices1 piece
  • water (from boiling the tomatoes)Other120 ml

per serving

Nutrition

298kcal

Carbs
10 g
Proteins
25 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Blender

step by step

Method

  1. Season the chicken

    • Pat the chicken legs and thighs dry.
    • Season both sides generously with garlic salt, black pepper and paprika.
    Step 1

  2. Sear the chicken with aromatics

    • Heat the oil in a large pan over medium heat.
    • Add the chicken, the half white onion, the minced garlic and the bay leaves.
    • Cook, then flip after about 5 minutes and continue cooking until the chicken is cooked through, about 15 minutes total.
    Step 2

  3. Boil the tomatoes for the salsa

    • Bring a pot of water to a boil.
    • Boil the tomatoes for the sauce for about 5 minutes, then keep some of the cooking water.
    Step 3

  4. Blend the salsa

    • Add the boiled tomatoes to the blender with some of the boiling water.
    • Add the tomato bouillon, chicken bouillon, oregano and chile de árbol.
    • Blend until smooth.
    Step 4

  5. Add the corn

    • Remove the bay leaves from the pan.
    • Add the corn and mix in.
    • Cook for about 3 minutes.
    Step 5

  6. Add the tomato and jalapeño

    • Add the diced roma tomato and the jalapeño, mix in.
    • Cook until the tomato releases all its juice, about 2 minutes.
    Step 6

  7. Add the salsa and potatoes

    • Pour in the blended salsa and add the potatoes.
    • Mix well and season with salt or chicken bouillon to taste.
    Step 7

  8. Simmer until the potatoes are tender

    • Add the cilantro, cover and cook for at least 10 minutes, until the potatoes are soft.
    Step 8

  9. Serve

    • Serve the pollo entomatado hot, with Mexican white rice if desired.
    Step 9
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