Pollo a la Mexicana

42 mins
Serves 1
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Directions

  1. 1Make a couple of slits on both sides of the chicken drumsticks.
  2. 2Season the chicken with onion powder, garlic powder, ground cumin, salt, and black pepper, ensuring they are well coated.
  3. 3Heat a little bit of oil in a pan over medium-high heat.
  4. 4Add the seasoned chicken to the hot pan and sear for two minutes per side.
  5. 5Once the chicken is seared all around, remove it from the heat.
  6. 6Add the potatoes to the pan and cook for five minutes until partially cooked, then remove them.
  7. 7Add a little more oil to the pan.
  8. 8Add the onion and jalapeño to the pan and sauté for three minutes.
  9. 9After three minutes, add the tomatoes and cook for another two minutes.
  10. 10After two minutes, add one minced garlic and mix it in.
  11. 11Cook for about 30 seconds.
  12. 12Add hot sauce along with one cup of water.
  13. 13Scrape the bottom of the pan.
  14. 14Season with a little salt and black pepper.
  15. 15Bring the mixture to a simmer.
  16. 16Once simmering, return the chicken and add the potatoes to the pan.
  17. 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.
  18. 18After 15 minutes, check the chicken to ensure it is at 165°F and the potatoes are soft.
  19. 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.