This Mexican chicken recipe is bold, juicy, and bursting with flavor. Get ready cause your kitchen is about to smell amazing! This recipe is made with tender chicken thighs and a mix of tomatoes, onions, and jalapeños. It’s filling, delicious and super easy dish to throw together. It never disappoints!
Using boneless, skinless chicken thighs is key here. They stay juicy and flavorful through the whole cooking process, even after simmering. I season them generously with garlic powder, cumin, paprika, and Mexican oregano for a deep, savory flavor that really shines through.
I have similar recipe called pollo a la Mexicana which uses chicken breast. It’s pretty much the same recipe just using different cuts of chicken.
After searing the chicken in a hot skillet until golden brown, I set it aside and sauté the onions and jalapeños in the same pan. Don’t skip scraping up all those browned bits stuck to the bottom as that is where the flavor lives. Then I stir in fresh garlic and chopped roma tomatoes and let everything simmer together until it turns into a beautiful, chunky sauce.
Once the chicken goes back in the pan, it finishes cooking gently in the tomato mixture. The result is juicy, flavorful chicken coated in a rich, mildly spicy sauce. A sprinkle of chopped cilantro or parsley at the end adds the perfect fresh finish.
This dish is perfect for busy weeknights! It goes great with rice, beans or even just some warm tortillas on the side to scoop up all the delicious sauce.
Mexican Chicken Recipe
This flavorful Mexican chicken recipe is made with juicy chicken thighs simmered in a tomato, onion, and jalapeño sauce. It’s an easy, comforting dish that’s full of flavor!
Ingredients
- 3 lbs boneless skinless chicken thighs
- 3 tsp salt
- 1 tsp ground black pepper
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 3 tbs vegetable oil
- 1 onion diced
- 2 jalapenos chopped
- 4 cloves garlic minced
- 8 roma tomatoes chopped
- cilantro or parsley for garnishing
Instructions
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Start by seasoning the chicken thighs with salt, pepper, garlic powder, onion powder, smoked paprika, cumin, and Mexican oregano. Make sure everything is well combined.
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Warm a skillet over medium heat and pour in 2 tablespoons of oil. Place half of the chicken in the skillet and sear for about 5 minutes. Flip and cook the other side for another 5 minutes until browned.
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Set the cooked chicken aside on a plate and repeat the process with the remaining chicken, adding more oil if needed.
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Add the diced onion and chopped jalapeños to the skillet. Stir and sauté for a few minutes, making sure to scrape up the browned bits stuck to the bottom of the pan.
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Stir in the minced garlic and cook for another minute or two. Then add the chopped tomatoes and mix everything together. Let this cook for about 5 minutes.
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Return the chicken and its juices to the skillet. Bring the mixture to a simmer, then lower the heat to medium-low. Cover the skillet and cook for around 15 minutes or until the chicken is fully cooked. Finish with a sprinkle of chopped cilantro or parsley and serve.