Pollo Entomatado

Serves 1
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Directions

  1. 1Season the chicken leg and thighs on both sides with garlic salt, black pepper, and paprika.
  2. 2Season the chicken leg and thighs on both sides with garlic salt, black pepper, and paprika.
  3. 3Season the chicken leg and thighs on both sides with garlic salt, black pepper, and paprika.
  4. 4Set a pan to medium heat with some oil.
  5. 5Set a pan to medium heat with some oil.
  6. 6Set a pan to medium heat with some oil.
  7. 7Add the chicken to the pan along with half of a white onion, three minced garlic cloves, and three bay leaves.
  8. 8Add the chicken to the pan along with half of a white onion, three minced garlic cloves, and three bay leaves.
  9. 9Add the chicken to the pan along with half of a white onion, three minced garlic cloves, and three bay leaves.
  10. 10After about five minutes, flip the chicken and continue cooking.
  11. 11After about five minutes, flip the chicken and continue cooking.
  12. 12After about five minutes, flip the chicken and continue cooking.
  13. 13Meanwhile, in a pot with boiling water, boil three roma tomatoes for the sauce for five minutes.
  14. 14Meanwhile, in a pot with boiling water, boil three roma tomatoes for the sauce for five minutes.
  15. 15Meanwhile, in a pot with boiling water, boil three roma tomatoes for the sauce for five minutes.
  16. 16Add the boiled tomatoes into the blender along with some of the water.
  17. 17Add the boiled tomatoes into the blender along with some of the water.
  18. 18Add the boiled tomatoes into the blender along with some of the water.
  19. 19Add one teaspoon of tomato bouillon, one tablespoon of chicken bouillon, half a teaspoon of oregano, and one chile de arbol to the blender.
  20. 20Add one teaspoon of tomato bouillon, one tablespoon of chicken bouillon, half a teaspoon of oregano, and one chile de arbol to the blender.
  21. 21Add one teaspoon of tomato bouillon, one tablespoon of chicken bouillon, half a teaspoon of oregano, and one chile de arbol to the blender.
  22. 22Blend the ingredients until smooth.
  23. 23Blend the ingredients until smooth.
  24. 24Blend the ingredients until smooth.
  25. 25Remove the bay leaves from the chicken after it has been cooking for 15 minutes.
  26. 26Remove the bay leaves from the chicken after it has been cooking for 15 minutes.
  27. 27Remove the bay leaves from the chicken after it has been cooking for 15 minutes.
  28. 28Add two fresh corn to the chicken and mix it in.
  29. 29Add two fresh corn to the chicken and mix it in.
  30. 30Add two fresh corn to the chicken and mix it in.
  31. 31Cook the corn with the chicken for about three minutes.
  32. 32Cook the corn with the chicken for about three minutes.
  33. 33Cook the corn with the chicken for about three minutes.
  34. 34After three minutes, add one roma tomato and one jalapeño to the pan.
  35. 35After three minutes, add one roma tomato and one jalapeño to the pan.
  36. 36After three minutes, add one roma tomato and one jalapeño to the pan.
  37. 37Mix and continue cooking until the tomato releases all its juice.
  38. 38Mix and continue cooking until the tomato releases all its juice.
  39. 39Mix and continue cooking until the tomato releases all its juice.
  40. 40After two minutes, add the blended salsa and two potatoes to the pan.
  41. 41After two minutes, add the blended salsa and two potatoes to the pan.
  42. 42After two minutes, add the blended salsa and two potatoes to the pan.
  43. 43Mix it in.
  44. 44Mix it in.
  45. 45Mix it in.
  46. 46Check for salt or chicken bouillon and adjust to your taste.
  47. 47Check for salt or chicken bouillon and adjust to your taste.
  48. 48Check for salt or chicken bouillon and adjust to your taste.
  49. 49Add some cilantro, cover it up, and cook for at least 10 minutes or until the potatoes are soft.
  50. 50Add some cilantro, cover it up, and cook for at least 10 minutes or until the potatoes are soft.
  51. 51Add some cilantro, cover it up, and cook for at least 10 minutes or until the potatoes are soft.
  52. 52Serve the pollo entomatado with arroz blanco mexicano.
  53. 53Serve the pollo entomatado with arroz blanco mexicano.
  54. 54Serve the pollo entomatado with arroz blanco mexicano.

Ingredients

  • 3 lbs chicken leg and thighs
  • 3 lbs chicken leg and thighs
  • 3 lbs chicken leg and thighs
  • garlic salt
  • garlic salt
  • garlic salt
  • black pepper
  • black pepper
  • black pepper
  • paprika
  • paprika
  • paprika
  • 0.5 white onion
  • 0.5 white onion
  • 0.5 white onion
  • 3 minced garlic cloves
  • 3 minced garlic cloves
  • 3 minced garlic cloves
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 2 fresh corn
  • 2 fresh corn
  • 2 fresh corn
  • 1 roma tomato
  • 1 roma tomato
  • 1 roma tomato
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 2 potatoes
  • 2 potatoes
  • 2 potatoes
  • cilantro
  • cilantro
  • cilantro
  • 3 roma tomatoes
  • 3 roma tomatoes
  • 3 roma tomatoes
  • water from boiled tomatoes
  • water from boiled tomatoes
  • water from boiled tomatoes
  • 1 tsp tomato bouillon
  • 1 tsp tomato bouillon
  • 1 tsp tomato bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 1 chile de arbol
  • 1 chile de arbol
  • 1 chile de arbol

Equipment

panpottongsblenderspatula