Pollo en salsa roja
Mexican cuisine is known for its bold flavors and vibrant colors, and one dish that perfectly encapsulates both is pollo en salsa roja, or chicken in red sauce. This classic Mexican recipe is a crowd favorite, and for good reason—it incorporates tender and juicy chicken, coated in a tangy and savory tomato-based sauce, with a well-balanced blend of spices and aromatics.
Pollo en salsa roja is a versatile dish that can be prepared in multiple ways, depending on the region of Mexico where it is made. Some use chiles to add a smoky flavor to the sauce, while others opt for a spicy and piquant version using jalapeños and other hot peppers. However, no matter the variation in ingredients or techniques, the result is always a satisfying and delicious meal that is perfect for any occasion.
To start, the chicken is seasoned with a flavorful blend of spices, including cumin, garlic powder, and paprika. It is then seared in a hot pan until golden brown and crispy on the outside, creating a savory crust that locks in the flavor and juiciness of the meat. Once the chicken is browned, it is added to a pot of simmering sauce, which is made from a blend of tomatoes, onions, and a medley of Mexican spices.
The sauce is the heart and soul of this dish, and it is what sets it apart from other chicken recipes. It is made using ripe tomatoes, which are roasted to give them a caramelized sweetness and depth of flavor. The roasted tomatoes are then pureed with onions, garlic, and a variety of spices, including chili powder, cumin, and oregano. This spicy and tangy tomato sauce is then simmered until it thickens and becomes rich and flavorful.
After the chicken is added to the sauce, it is left to cook for a few minutes, allowing the flavors to meld together and infuse the chicken with the spicy and savory goodness of the sauce. The finished dish is typically served with rice, beans, or tortillas, with a side of fresh cilantro, lime wedges, and diced onions to sprinkle over the top.
Pollo en salsa roja is a perfect dish for any occasion, whether you are looking for a hearty weeknight dinner or a satisfying meal to feed a crowd. It is comforting and familiar, yet still manages to transport your taste buds to the vibrant and colorful streets of Mexico, with its bold flavors and aromatic spices. Whether you’re an experienced chef or just starting out, this dish is easy to make and always a crowd pleaser. So why not give it a try and see for yourself why pollo en salsa roja is a classic Mexican favorite?
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 2 dried guajillo chilies, stemmed and seeded
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup chicken broth
Instructions:
- Season the chicken with salt and pepper.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion and garlic and cook until softened, about 3 minutes.
- Add the tomatoes, tomato paste, guajillo chilies, oregano, and cumin. Cook for 5 minutes or until the tomatoes are soft.
- Transfer the tomato mixture to a blender and blend until smooth.
- Pour the sauce back into the skillet and add the chicken broth. Bring the sauce to a boil, stirring occasionally.
- Reduce the heat to low and return the chicken to the skillet. Spoon the sauce over the chicken.
- Cover the skillet and simmer until the chicken is cooked through and the sauce has thickened, about 15-20 minutes.
- Serve hot and enjoy! Optional: garnish with chopped cilantro or sliced avocado.