Pollo a la Mexicana
Pollo a la Mexicana
Ingredients
For the Chicken
- 2 chicken drumsticks
- 2 chicken thighs
- 1/4 cup yellow mustard, or as needed
- 1 teaspoon garlic powder, or as needed
- 1 teaspoon onion powder, or as needed
- 1 teaspoon paprika, or as needed
For the Sauce and Vegetables
- 2 tablespoons vegetable oil, or as needed for frying
- 1 yellow onion, sliced
- 2 Roma tomatoes, sliced
- 1 jalapeño pepper, sliced (seeds removed for less heat, if desired)
- 1 can El Pato hot tomato sauce, (7 3/4 ounce)
- 1 can water, (measured using the empty El Pato can)
Instructions
- 1
Place the chicken drumsticks and thighs into a rectangular baking dish or large bowl.
⏱️ 1 min
- 2
Squeeze mustard directly onto the chicken pieces. Sprinkle garlic powder, onion powder, and paprika generously over the chicken.
⏱️ 2 min
- 3
Wearing gloves, thoroughly mix and rub the mustard and spices into the chicken pieces, ensuring they are well seasoned on all sides.
⏱️ 2 min
- 4
Let the seasoned chicken sit at room temperature for 20 to 30 minutes to marinate.
⏱️ 25 min
- 5
Heat vegetable oil in a large frying pan or Dutch oven over medium-high heat until shimmering.
⏱️ 2 min
- 6
Using tongs, carefully place the marinated chicken pieces into the hot pan. Fry each side of the chicken for about 5 minutes, or until well browned and seared.
⏱️ 10 min
- 7
Add the sliced onion, sliced tomatoes, and sliced jalapeño directly into the pan, distributing them around and on top of the chicken.
⏱️ 2 min
- 8
Pour the entire contents of the can of El Pato sauce over the chicken and vegetables in the pan.
⏱️ 1 min
- 9
Using the now-empty El Pato can, fill it with water and pour the can of water into the pan.
⏱️ 1 min
- 10
Gently mix the contents of the pan to combine the sauce, water, and vegetables with the chicken.
⏱️ 1 min
- 11
Cover the pan with a lid, reduce heat to medium-low, and simmer for approximately 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min
- 12
Serve hot, perhaps with a side of rice.
Kitchen Tools
Nutrition Facts (per serving)
Pollo a la Mexicana
For the Chicken
- 2 chicken drumsticks
- 2 chicken thighs
- 1/4 cup yellow mustard, or as needed
- 1 teaspoon garlic powder, or as needed
- 1 teaspoon onion powder, or as needed
- 1 teaspoon paprika, or as needed
For the Sauce and Vegetables
- 2 tablespoons vegetable oil, or as needed for frying
- 1 yellow onion, sliced
- 2 Roma tomatoes, sliced
- 1 jalapeño pepper, sliced (seeds removed for less heat, if desired)
- 1 can El Pato hot tomato sauce, (7 3/4 ounce)
- 1 can water, (measured using the empty El Pato can)
Instructions
- 1
Place the chicken drumsticks and thighs into a rectangular baking dish or large bowl.
⏱️ 1 min - 2
Squeeze mustard directly onto the chicken pieces. Sprinkle garlic powder, onion powder, and paprika generously over the chicken.
⏱️ 2 min - 3
Wearing gloves, thoroughly mix and rub the mustard and spices into the chicken pieces, ensuring they are well seasoned on all sides.
⏱️ 2 min - 4
Let the seasoned chicken sit at room temperature for 20 to 30 minutes to marinate.
⏱️ 25 min - 5
Heat vegetable oil in a large frying pan or Dutch oven over medium-high heat until shimmering.
⏱️ 2 min - 6
Using tongs, carefully place the marinated chicken pieces into the hot pan. Fry each side of the chicken for about 5 minutes, or until well browned and seared.
⏱️ 10 min - 7
Add the sliced onion, sliced tomatoes, and sliced jalapeño directly into the pan, distributing them around and on top of the chicken.
⏱️ 2 min - 8
Pour the entire contents of the can of El Pato sauce over the chicken and vegetables in the pan.
⏱️ 1 min - 9
Using the now-empty El Pato can, fill it with water and pour the can of water into the pan.
⏱️ 1 min - 10
Gently mix the contents of the pan to combine the sauce, water, and vegetables with the chicken.
⏱️ 1 min - 11
Cover the pan with a lid, reduce heat to medium-low, and simmer for approximately 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min - 12
Serve hot, perhaps with a side of rice.