Pollo Rojo (Chicken in Tomato and Chile Sauce)
A simple pollo rojo recipe features chicken pieces cooked in a rich, mildly spicy tomato sauce.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat broiler to high.
-
Heat 1 tbsp oil in a large pan over high heat; brown chicken pieces on all sides.
-
Cover chicken with broth and water, bringing to a boil.
-
Slice tomatoes, place cut-side down on a cookie sheet with onions, drizzle with 2 tbsp oil, and broil until tomato skins shrivel.
-
While broiling, bring chicken broth to a strong simmer and stir in chile powder, garlic, oregano, cumin, and cocoa powder.
-
Remove broiled tomatoes, cool briefly, and turn chicken in the pot.
-
Peel and deseed tomatoes, mash them, and add to the sauce with separated onions.
-
Reduce sauce uncovered until chicken reaches 170 F (77 C) internal temperature, adding water if the liquid cooks off too fast.
-
Serve with corn tortillas and rice.