This Mexican-Style Braised Chicken is an easy one-pot dish that slowly simmers in roasted tomato sauce, peppers, and spices until tender and full of flavor. It makes its own rich gravy, perfect for serving over rice or spooning into tacos for a versatile and comforting meal.
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Easy Mexican Chicken Dinner
Braised chicken is one of those dishes that feels like home no matter where you grew up. The gentle simmering process transforms simple ingredients into a meal with deep, layered flavor and tender chicken that practically melts off the bone.
While traditional Mexican braised chicken recipes often use dried chilies, this version takes a shortcut by using roasted tomato sauce, fresh peppers, and pantry spices to create that same earthy flavor and smoky richness without the extra steps.
Looking for authentic Mexican cuisine? Check out Pati Jinich and Mexican and Meatless.
Why You'll Love This Recipe
- One Pot Recipe: It's an easy one-pot braising dish that requires minimal effort but delivers bold flavor.
- Comforting: The sauce doubles as a rich gravy that soaks beautifully into rice, beans, or tortillas.
- Versatile: The recipe is highly versatile; use chicken thighs, quarters, or even chicken breasts, depending on what you have.
- Great Meal Prep: Leftovers reheat well and can be turned into shredded chicken tacos, rice bowls, or enchilada fillings.
- Richness: It's filled with comforting, smoky flavor thanks to fire-roasted tomato sauce, peppers, and warm spices.
This recipe is inspired by the comforting flavors of Mexican food but is streamlined for everyday cooking. The chicken sears to golden perfection, leaving behind those essential brown bits at the bottom of the pan that add great flavor once deglazed.
From there, a simple braising liquid of fire-roasted tomato sauce and chicken stock does the heavy lifting, gently cooking the chicken on low heat until fork-tender. It's a versatile chicken recipe that works just as well for rice bowls or stuffed into corn tortillas for easy chicken tacos.
Flavor Profile
This Mexican-Style Braised Chicken has a smoky, earthy flavor with sweet peppers, warm spices, mild heat from jalapeños, and a bright finish of lime juice.
- Smoky and earthy from fire-roasted tomato sauce and smoked paprika
- Sweet and savory balance from onions and bell peppers
- Mild heat from jalapeños that can be adjusted to taste
- Warm spice depth with cumin, coriander, and oregano
- Bright finish from fresh lime juice to cut through the richness
Homemade Flavor with No Effort
When I was developing this recipe, it came from a place of necessity. I became pregnant, and I needed to create easier recipes that didn't sacrifice flavor but still felt nourishing.
This braised chicken quickly became one of my best meals during that time. It was filled with comfort, rich with smoky flavor, and perfect served over rice and beans for a meal that required very little effort yet gave me everything I needed.
Make It Your Own
When I first created this recipe, I used a whole chicken cut into eighths so that everyone at the table could enjoy their preferred cut. Some love the juicy dark meat from thighs and legs, while others prefer lean white meat from the breast.
This approach makes the dish family-friendly and practical. That said, the recipe adapts well to any cut of chicken you have available, from boneless skinless chicken breasts to whole chicken quarters.
The braising method keeps every piece tender and flavorful, no matter which cut you choose. Braising? Braising is a cooking method where you first sear food to build flavor, then gently simmer it in liquid over low heat until it becomes tender.
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- Spicy Chicken Vegetable Stew with Harissa Tomato Sauce
- Spicy Honey Jalapeno Lime Chicken with Broccolini
Ingredients with Steps
To make this Mexican-Style Braised Chicken, you'll start by searing the chicken until golden, then sauté onion, garlic, and jalapeños to build flavor. Add fire-roasted tomato sauce, chicken stock, and spices, scraping up the brown bits from the bottom of the pan, then return the chicken to the pot.
Add the peppers, and let everything braise on low heat until the chicken is fork-tender and the sauce reduces into a rich gravy. Finish with a squeeze of lime juice and garnish with cilantro before serving over rice, beans, or warm tortillas.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
Braising: A cooking method where food is first seared at high heat, then gently simmered in liquid over low heat until tender. It builds depth of flavor and creates a rich sauce.
Ingredients
- Fire-Roasted Tomato Sauce: A smooth sauce made from tomatoes that have been charred over an open flame before being blended into a sauce. This process gives the sauce a smoky flavor and natural sweetness compared to regular tomato sauce or diced tomatoes.
- Bay Leaf: An aromatic leaf used to flavor soups and braises; removed before serving, it adds subtle earthy and herbal notes.
- Cilantro: A fresh herb commonly used in Mexican cuisine, adding a bright, citrusy note to balance rich dishes.
- Lime Juice: Freshly squeezed lime adds acidity and brightness, cutting through the richness of the braise and enhancing flavor.
- Smoked Paprika: A ground spice made from smoked, dried peppers, lending a smoky flavor without dried chilies.
- Oregano (Mexican Oregano if available): An herb with a more citrusy, earthy flavor compared to Mediterranean oregano, often used in Mexican cooking.
- Cumin: A warm, earthy spice essential in many Mexican and Latin dishes, adding depth to the sauce.
- Coriander: Ground from the seeds of the cilantro plant, it has a light, lemony flavor that balances richer spices.
- Jalapeño: A fresh green chili pepper, mildly spicy and versatile. Removing seeds lowers the heat level while keeping its bright flavor. Learn more about hot chilies and the Scoville Scale.
Techniques
- Braising Liquid: The flavorful mix of fire-roasted tomato sauce, chicken stock, spices, and aromatics that the chicken simmers in, reducing into a gravy-like sauce.
- Brown Bits: The caramelized bits of chicken and vegetables stuck to the bottom of the pan after searing. Deglazing lifts these into the sauce, adding deep, savory flavor.
- Deglazing: The process of adding liquid (like chicken stock or tomato sauce) to a hot pan to loosen brown bits, which enriches the cooking liquid.
- Fork Tender: A way to test doneness when meat is so tender you can pull it apart easily with a fork.
- Searing: Quickly browning the outside of the chicken in hot oil to build flavor and lock in juices before braising.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
First, pat the chicken dry with a paper towel to remove moisture for better searing, and season with salt and pepper.
Heat olive oil in a large stock pot or cast-iron skillet; sear chicken until golden brown on both sides. Remove chicken and set aside.
Sauté sliced onion until softened, 3-4 minutes over medium heat, to also remove any moisture for browning.
Always use oil when heating enameled pots and avoid high heat to prevent the enamel from cracking.
Stir in garlic and jalapeños. Cook 2-3 minutes until fragrant.
Return chicken to the pot, nestling it on top of the onion mixture.
Alternative: For less equipment, add the roasted tomato sauce, chicken stock, and bay leaf straight into the pot before adding the chicken while scraping up the brown bits from the bottom of the pan.
What I usually do with my braising chicken dishes is mix all the necessary ingredients for the sauce in a bowl and combine them well.
Then I pour it over the chicken.
Cover and braise on low heat for 35-45 minutes, until chicken is fork-tender and reaches a safe internal temperature.
I like adding the bell pepper at the end to keep it bright and not soggy, and simmer for an extra 5 minutes.
Fork Tender? Fork-tender means the food is cooked so gently and thoroughly that you can easily pull it apart with just a fork, without needing a knife. You can also use a meat thermometer to make sure the meat has reached 165 °F.
Finally, stir in lime juice, taste, and adjust seasoning. Brighten the dish by garnishing with fresh cilantro and serving with rice, beans, or tortillas.
Equipment
Here's what you'll need to make this recipe with ease:
- Large Dutch Oven - Best for braising because it holds heat evenly and maintains a steady simmer. A large stock pot or deep cast-iron skillet with a lid will also work.
- Tongs - For turning and moving the chicken without piercing the skin. A large spatula or slotted spoon can be used if you don't have tongs.
- Chef's Knife - For slicing onions, peppers, and mincing garlic. A Santoku knife or any sharp kitchen knife will do the job.
- Cutting Board - To prep vegetables and herbs safely. If you don't have one, use a clean baking sheet or a large dinner plate as a flat surface.
- Measuring Spoons and Cups - For portioning spices and liquids. Eyeball measurements with a teaspoon or tablespoon from your cutlery drawer and a coffee mug for liquids.
- Wooden Spoon or Silicone Spatula - For stirring vegetables and scraping up brown bits from the bottom of the pan. A regular metal spoon can be used, but be gentle if cooking in a nonstick pot.
- Paper Towels - For patting the chicken dry before searing to get crisp skin. A clean kitchen towel works if you don't use disposable paper towels.
- Instant-Read Thermometer - To check the chicken's internal temperature for doneness (165°F). If you don't have one, check doneness by piercing with a fork; the juices should run clear, and the chicken should be fork-tender.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I love using this enameled casserole for braised meat dishes and hearty meat-and-rice meals. It holds heat exceptionally well, keeping the braising liquid at a steady simmer, and just like a Dutch oven, it can go straight from stovetop to oven. The oval shape makes it especially convenient for fitting larger cuts of meat, while the dual handles give you a secure grip when transferring it.
My Review: These tongs have been indispensable kitchen tools. Their sturdy build and heat-resistant silicone tips make them dependable for various cooking tasks, from flipping delicate fish fillets to pulling a hot oven rack, ensuring they're a valuable addition to my kitchen. The only problem I've had is grasping items with the tip. Silicone tongs are flexible and are not sturdy enough to pick heavy things with their tips. So I gave it a 4 out of 5. Hence, the reason why I still keep my metal tongs.
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. The fact that it's all silicone makes it easy just to throw it in the dishwasher and ensures that it will last a long time. It is well made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, but it has not yet. Just be careful with it around blades. I made this mistake and have a small snip on mine, but it hasn't cracked around it. So it's still holding well.
America's Test Kitchen - Winner
My Review: The Thermapen ONE by ThermoWorks is my go-to kitchen thermometer - simple, fast, and incredibly precise. It delivers accurate readings in just one second, making it perfect for everything from meats to baked goods. I love that it's waterproof, has a rotating backlit display, and turns on automatically when you unfold the probe. It's been voted the top thermometer by America's Test Kitchen. It comes with a 5-year warranty and a NIST-traceable calibration certificate, ensuring its reliability—a must-have tool for any cook.
My Review: This dual-measure scoop set is perfect for quick, no-fuss measuring. I use it when I’m cooking from memory and just need a reliable tablespoon or teaspoon without pulling out a whole set. The long handles make it easy to scoop from jars or bags, and the stainless steel build feels sturdy and precise.
My Review: The PAUDIN 8-inch Chef Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
Storage and Reheating
Learn how to properly store leftovers and reheat them so they stay fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigerator: Store leftover braised chicken in an airtight container with its cooking liquid for up to 4 days. Keeping the chicken in the sauce helps lock in moisture and prevents it from drying out.
Freezer: For longer storage, place the chicken and sauce in a freezer-safe container or freezer bag, removing as much air as possible. Label with the date, and freeze for up to 3 months. For convenience, portion into smaller containers if you plan to reheat single servings.
Reheating: Warm leftovers gently on the stovetop over medium heat until the chicken is heated through, about 8-10 minutes, adding a splash of chicken stock or water if the sauce thickens too much in the fridge. In the microwave, cover the dish loosely and reheat in 1-minute intervals, stirring the sauce in between until hot. If reheating from frozen, thaw overnight in the fridge before reheating for best results.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Bonus! This recipe is also gluten-free.
Vegetarian
- Protein Swap: Replace the chicken with two cans of drained black beans or pinto beans, or use hearty vegetables such as zucchini, mushrooms, or butternut squash. These absorb the braising liquid well and hold their texture.
- Braising Base: Use vegetable broth instead of chicken stock to keep the dish fully vegetarian.
- Serving Ideas: Serve the braised beans and vegetables over brown rice, scoop them into corn tortillas for vegetarian tacos, or layer them into rice bowls with queso fresco and pico de gallo.
- Extra Flavor Boost: Add chipotle peppers in adobo or a pinch of chili powder to the sauce for smoky flavor, since beans and vegetables benefit from bold seasoning.
Convenience
- Chicken Cuts: Swap bone-in thighs for boneless skinless chicken thighs or skinless chicken breasts if that's what you have on hand. Both work well in the braising liquid, though chicken breasts may cook a little faster.
- Tomato Base: If you don't have fire-roasted tomato sauce, substitute with diced tomatoes or even a can of crushed tomatoes. Add a pinch of smoked paprika or chili powder for a smoky flavor.
- Spices: Out of coriander or oregano? Use a simple spice mix of cumin, chili powder, and garlic powder to season the sauce.
- Broth: Use vegetable broth or even water with a bit of extra seasoning if you don't have chicken stock on hand.
- Beans: To stretch the meal, stir in a can of black beans or refried beans during the last 10 minutes of cooking.
- Garnishes: If cilantro isn't available, top with shredded lettuce, avocado, or a sprinkle of queso fresco.
- Peppers: Replace fresh jalapeños with green chilies or a spoonful of salsa verde for similar heat and tang.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Perfect Sear: Pat the chicken dry with a paper towel before searing. This helps the skin brown and develop flavor.
- Boosting Flavor: Sear the chicken until golden brown on both sides to create rich brown bits at the bottom of the pan that will flavor the braising liquid.
- Building Taste: Cook vegetables over medium heat for 3-4 minutes before adding garlic and spices, so they soften and release sweetness.
- No Roux: Simmer on low heat for 35-45 minutes. The chicken cooks gently until fork-tender, and the sauce thickens into a gravy.
- Burst of Freshness: Finish with a squeeze of lime juice and fresh cilantro for brightness; these balance the earthy flavor of the sauce.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes. You can substitute bone-in or boneless skinless chicken breasts. Just reduce the braising time slightly, since chicken breasts cook faster than thighs.
The internal temperature should reach 165°F. You'll also know it's ready when the chicken is fork-tender and pulls away from the bone easily.
Yes. For a slow cooker, sear the chicken first, then cook on low heat for 6-7 hours. For a pressure cooker, cook on high for 25-30 minutes, then quick-release and finish with lime juice.
Add a little chicken stock, water, or even a splash of pale ale to loosen the sauce. This keeps the cooking liquid rich but prevents it from drying out.
It's delicious over brown rice, Mexican rice, or with corn tortillas. You can also shred the chicken for tacos, rice bowls, or enchiladas topped with queso fresco and pico de gallo.
Chicken Recipes
Looking for other yummy chicken recipe ideas like this? Try these:
- Easy Air Fryer Chicken Nachos Recipe | Ready in 10 Minutes
- Easy BBQ Chicken Sliders with Coleslaw | Spicy & Sweet
- Rotisserie Chicken Salad | Quick & Easy Meal Prep
- Finger-Licking Chicken Wing Recipes You'll Crave All Year
Mexican Recipes
Looking for other Mexican-inspired recipes like this? Try these:
- Protein-Packed Loaded Vegetarian Nachos Recipe
- Ultimate Loaded Nachos Recipe | Cheese Sauce & Pepper Crema
- 4 Must-Try Tacos Recipes to Inspire Your Next Craving
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
📖 Recipe
Mexican Braised Chicken with Roasted Tomato Sauce
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs or legs or skin-on bone-in chicken breast
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 3 garlic cloves minced
- 2 jalapeños fresh, sliced, seeds & pith removed for less heat
For the Braising Sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 teaspoon dried oregano Mexican oregano if available
- 1 ½ cups fire-roasted tomato sauce homemade or store-bought
- 1 cup low-sodium chicken broth
- 1 bay leaf
Finishing
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- kosher alt and black pepper to taste
- 1 lime juiced, plus wedges for serving
- cilantro fresh, chopped, for garnish
Equipment
- Paper Towels
Instructions
- Sear the Chicken: Pat the chicken dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes per side. Set them aside.
- Build the Flavor Base: In the same pot, sauté the onions until softened, 6-8 minutes. Add garlic and jalapeños, cooking 1 minute more. Stir in cumin, paprika, coriander, and oregano until fragrant.
- Braise: Stir in roasted tomato sauce and chicken broth, scraping up any browned bits from the bottom. Add bay leaf. Return chicken to the pot, nestling into the sauce. Bring to a simmer, cover, and reduce the heat to low. Cook for 35-45 minutes, until chicken is tender and pulls easily from the bone.
- Finish: Remove bay leaf. Add the bell peppers and simmer for another 5 minutes to soften. Stir in lime juice for brightness. Taste and adjust seasoning.
- Serve: Garnish with fresh cilantro. Serve with rice, warm tortillas, or spooned over beans.
Notes
- You won't have tomato chunks, so the braise will be saucier and more cohesive.
- If your canned roasted tomato sauce tastes a bit tangy, add ½ teaspoon sugar or honey to balance.
- For a chunkier texture, you could toss in some extra bell pepper or even a handful of cherry tomatoes to cook down with the sauce.
- If the sauce ever feels too thick near the end, just splash in a little extra chicken broth to loosen it.
- If you want it even more silky, whisk in a small knob of butter right before serving it rounds out the roasted tomato flavor and gives the sauce a glossy finish.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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