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This dish isn’t exclusive to any specific region of Mexico; you can find a different version in every household since every cook prepares it in his or her own personal way. Some will add potatoes or zucchini, or any other vegetable available in their area. Most of the time it is served with rice or beans, and a warm stack of corn tortillas.
- 4 pieces of bone-in chicken (about 2 Lbs.)
- Salt and pepper
- 2 tablespoons vegetable oil
- ¼ cup of chopped white onion
- 1 small garlic clove, diced
- 1 Poblano pepper, diced
- 1 jalapeño pepper, diced *
- 4 cups of chopped tomato (About 20 oz.)
- 1 Knorr Tomato-Chicken Bouillon
- ½ cup water
- Salt to season
- ¼ cup parsley or cilantro for garnish, chopped**
- For this recipe I used one chicken thigh, one chicken leg, and ½ chicken breast cut into 2 pieces.
- *As always, you can add more peppers to add more heat. With one pepper, it will be mild.
- **You can skip the garnish if you don’t have the herbs on hand.
1. Season chicken with salt and pepper. Set aside.
2. Heat oil in a large dutch oven or heavy pot over medium high heat. Once it is hot, add the chicken pieces skin-side down. Fry the chicken, turning once per side until golden brown, about 10 minutes.
3. Reduce heat to medium and stir in the chopped onion and the garlic. Cook for about 3 minutes until the onion looks transparent.
4. Add the diced peppers and keep cooking for 5 more minutes. Scrape any browned bits at the bottom of the pot with a wooden spoon.
5. Stir in the chopped tomatoes, cook for 5 more minutes. Add Knorr Tomato-Chicken Bouillon dissolved in the ½ cup of water and turn the heat to medium high. Bring to a boil, and then reduce heat to simmer. Check to see if it needs more salt, then cover the pot and cook for about 25 to 30 minutes, or until the chicken is fully cooked and tender.
Serve with rice. I love to eat it with bread to soak up all those tomato juices!
Thank you Knorr® and Mirum Shopper for selecting me as you Brand Ambassador! All this month of July, I will be sharing recipes using Knorr, this little secret of many Mexican cooks
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