Mexican Braised Chicken with Roasted Tomato Sauce
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.
Servings 6 servings
Calories: 408kcal
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs or legs,chicken breast, wing or a varity
- 2 teaspoon kosher salt and black pepper
- 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 ½ cups fire-roasted tomato sauce homemade or store-bought
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 teaspoon dried oregano Mexican oregano if available
- 1 cup low-sodium chicken broth
- 1 bay leaf
Finishing
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- kosher salt and black pepper to taste
- 1 lime juiced, plus wedges for serving
- cilantro fresh, chopped, for garnish
Equipment
- Paper Towels
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Sear the Chicken: Pat the chicken dry with paper towels and season all sides with salt and black pepper. Heat the oil in a Dutch oven or large pot over medium-high heat. Sear the chicken skin-side down until golden brown, about 5 minutes per side. Transfer to a holding dish.
- Sauté the Aromatics: In the same pot, sauté the onions until softened, about 6–8 minutes. Stir in the jalapeños and garlic and cook for 1 minute more.
- Prepare the Braising Sauce: In a medium bowl, whisk together the fire-roasted tomato sauce, cumin, smoked paprika, coriander, oregano, chicken broth, salt, and pepper.
- Braise: Return the chicken to the pot, placing it over the sautéed onions. Pour the prepared sauce over the chicken. Add the bay leaves and bring to a gentle simmer. Cover, reduce the heat to low, and cook for 30–35 minutes, or until the chicken is fork-tender and easily pulls from the bone.
- Add the Bell Peppers: Scatter the sliced bell peppers over the chicken and sauce. Cover again and continue cooking for 5–10 minutes, or until the peppers are slightly tender and the chicken is fork-tender.
- Finish: Remove the bay leaf and stir in the fresh lime juice. Taste and adjust the seasoning as needed.
- Serve: Garnish with chopped fresh cilantro and serve over rice, with beans, or alongside warm tortillas to enjoy every spoonful of the rich braising gravy.
Video
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
Calories: 408kcal | Carbohydrates: 11g | Protein: 26g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 417mg | Potassium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1304IU | Vitamin C: 57mg | Calcium: 48mg | Iron: 2mg
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