Serves 1
Directions
- 1Season the chicken leg and thighs on both sides with garlic salt, black pepper, and paprika.
- 2Set a pan to medium heat with some oil.
- 3Add the chicken to the pan along with half of a white onion, three minced garlic cloves, and three bay leaves.
- 4After about five minutes, flip the chicken and continue cooking.
- 5Meanwhile, in a pot with boiling water, boil three roma tomatoes for the sauce for five minutes.
- 6Add the boiled tomatoes into the blender along with some of the water.
- 7Add one teaspoon of tomato bouillon, one tablespoon of chicken bouillon, half a teaspoon of oregano, and one chile de arbol to the blender.
- 8Blend the ingredients until smooth.
- 9Remove the bay leaves from the chicken after it has been cooking for 15 minutes.
- 10Add two fresh corn to the chicken and mix it in.
- 11Cook the corn with the chicken for about three minutes.
- 12After three minutes, add one roma tomato and one jalapeño to the pan.
- 13Mix and continue cooking until the tomato releases all its juice.
- 14After two minutes, add the blended salsa and two potatoes to the pan.
- 15Mix it in.
- 16Check for salt or chicken bouillon and adjust to your taste.
- 17Add some cilantro, cover it up, and cook for at least 10 minutes or until the potatoes are soft.
- 18Serve the pollo entomatado with arroz blanco mexicano.
Ingredients
- 3 lbs chicken leg and thighs
- garlic salt
- black pepper
- paprika
- 0.5 white onion
- 3 minced garlic cloves
- 3 bay leaves
- 2 fresh corn
- 1 roma tomato
- 1 jalapeño
- 2 potatoes
- cilantro
- 3 roma tomatoes
- water from boiled tomatoes
- 1 tsp tomato bouillon
- 1 tbsp chicken bouillon
- 0.5 tsp oregano
- 1 chile de arbol
Equipment
panpottongsblenderspatula
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