Pollo a la Mexicana
Directions
- 1Make a couple of slits on both sides of the chicken drumsticks.
- 2Season the chicken with onion powder, garlic powder, ground cumin, salt, and black pepper, ensuring they are well coated.
- 3Heat a little bit of oil in a pan over medium-high heat.
- 4Add the seasoned chicken to the hot pan and sear for two minutes per side.
- 5Once the chicken is seared all around, remove it from the heat.
- 6Add the potatoes to the pan and cook for five minutes until partially cooked, then remove them.
- 7Add a little more oil to the pan.
- 8Add the onion and jalapeño to the pan and sauté for three minutes.
- 9After three minutes, add the tomatoes and cook for another two minutes.
- 10After two minutes, add one minced garlic and mix it in.
- 11Cook for about 30 seconds.
- 12Add hot sauce along with one cup of water.
- 13Scrape the bottom of the pan.
- 14Season with a little salt and black pepper.
- 15Bring the mixture to a simmer.
- 16Once simmering, return the chicken and add the potatoes to the pan.
- 17Cover the pan, reduce the heat to medium-low, and allow it to cook for about 10 to 15 minutes or until the chicken and potatoes are tender.
- 18After 15 minutes, check the chicken to ensure it is at 165°F and the potatoes are soft.
- 19Serve the pollo a la mexicana.
Ingredients
- 4 lbs chicken drumsticks
- 0.5 onion
- 1 to 3 jalapeños
- 4 Roma tomatoes
- 4 potatoes
- 1 minced garlic
- 1 tsp chili powder
- garlic powder
- onion powder
- black pepper
- 1.5 tsp salt
- 0.5 tsp cumin
- 7.75 oz tomato sauce
- oil
- hot sauce
- 1 cup water
Equipment
pan
Tips
- For the chicken, you can remove the skin or just leave it on.
- Make sure to scrape the bottom of your pan when adding water and seasoning.
- Check chicken temperature to ensure it is at 165°F and potatoes are soft.
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