How to make Pollo A LA Mexican, a quick and easy One Pan Meal and under $15

Ingredients

• 4 lb Chicken Drumsticks (skin on, bone in; can remove skin if preferred)
• 1 can Hot Tomato Sauce (about 15 oz; any brand of canned hot tomato sauce)
• 4 Roma Tomatoes (ripe, medium size; ends trimmed, seeded, cut into strips)
• 1 Onion (use half, sliced into strips; save the other half for another recipe)
• 3 Jalapeño Peppers (seeds removed, sliced into strips; adjust quantity for heat preference)
• 4 Potatoes (medium, scrubbed, cut into moon shapes with skin on; can peel if desired)
• 3 tbsp Olive Oil (for coating potatoes and sautéing vegetables; any neutral oil works)
• 2 tsp Salt (for seasoning potatoes; additional salt for final seasoning)
• 1 tsp Black Pepper (ground, for seasoning chicken and sauce)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 0.5 tsp Ground Cumin
• 1 Garlic Clove (minced)
• 1 cup Water

Instructions

1. Prepare Vegetables

   Rinse all vegetables. Slice half of the onion into strips, remove seeds from the jalapeños and slice them into strips, trim the ends of the Roma tomatoes, remove the seeds, and cut into strips. Scrub the potatoes, leave the skins on, and cut into moon‑shaped wedges.

   Time: PT10M

2. Season Potatoes

   Place the cut potatoes in a bowl, drizzle with 1 tbsp olive oil, and toss with 2 tsp salt until evenly coated.

   Time: PT3M

3. Prep Chicken

   Using a sharp knife, make a few shallow slits on each side of the drumsticks. Season all sides with salt, black pepper, onion powder, garlic powder, and ground cumin. Rub the spices into the meat.

   Time: PT5M

4. Sear Chicken

   Heat 1 tbsp oil in the skillet over medium‑high heat until shimmering. Add the chicken pieces and sear for about 2 minutes per side until browned.

   Time: PT4M

   Temperature: Medium‑high

5. Partial‑Cook Potatoes

   Remove the chicken and set aside on a plate. Add the seasoned potatoes to the same skillet and cook, stirring occasionally, for 5 minutes until they start to soften but are still firm.

   Time: PT5M

   Temperature: Medium

6. Remove Potatoes

   Transfer the partially cooked potatoes to the same plate as the chicken and set aside.

   Time: PT1M

7. Sauté Aromatics

   Add another 1 tbsp oil to the skillet if needed. Add the onion strips and jalapeño strips, sauté for 3 minutes until softened.

   Time: PT3M

   Temperature: Medium

8. Add Tomatoes

   Stir in the tomato strips and cook for 2 minutes, allowing them to soften.

   Time: PT2M

   Temperature: Medium

9. Add Garlic

   Add the minced garlic and cook for about 30 seconds until fragrant.

   Time: PT0.5M

   Temperature: Medium

10. Create Sauce

    Pour in the canned hot tomato sauce, add 1 cup water, and season with a pinch of salt and black pepper. Scrape the bottom of the pan to release any browned bits. Bring to a gentle simmer.

    Time: PT3M

    Temperature: Medium

11. Simmer Chicken and Potatoes

    Return the seared chicken and partially cooked potatoes to the skillet, cover, reduce heat to medium‑low, and simmer for 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork‑tender.

    Time: PT12M

    Temperature: Medium‑low

12. Finish & Serve

    Taste and adjust seasoning if needed. Serve the Pollo Mexicana hot, optionally over white rice or with warm tortillas.

    Time: PT1M

Nutrition Facts

Calories

880

Protein

55 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g

Ingredient Substitutions

• Instead of Chicken Drumsticks: Chicken thighs, Bone‑less chicken pieces
• Instead of Hot Tomato Sauce: Regular tomato sauce with added chili flakes, Salsa roja
• Instead of Roma Tomatoes: Plum tomatoes, Canned diced tomatoes (drained)
• Instead of Onion: Leeks, Shallots
• Instead of Jalapeño Peppers: Serrano peppers, Poblano peppers, Bell pepper (mild)
• Instead of Potatoes: Sweet potatoes, Yukon Gold potatoes
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Granulated garlic
• Instead of Ground Cumin: Coriander powder
• Instead of Garlic Clove: Garlic paste (1 tsp)
• Instead of Water: Chicken broth for richer flavor

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet or Dutch Oven
• Measuring Spoons
• Measuring Cup
• Spatula or Wooden Spoon
• Plate

Critical Steps — Do Not Skip

• Searing the chicken to develop flavor before simmering.
• Partially cooking the potatoes so they finish perfectly with the chicken.
• Scraping the pan when adding the sauce to incorporate browned bits.
• Ensuring the chicken reaches 165°F for safety.

Chef Tips from the Video

• Leave the chicken skin on for extra flavor and moisture.
• Add a handful of fresh cilantro or a squeeze of lime just before serving.
• For a smoky twist, use chipotle in adobo instead of regular hot tomato sauce.
• Serve with warm corn tortillas for a complete Mexican‑style meal.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Trim and slice all vegetables up to 2 hours ahead; keep them in a bowl of cold water.
• Season the chicken and let it rest covered in the fridge for up to 30 minutes before cooking.
• The sauce can be prepared in advance and refrigerated; reheat before adding chicken and potatoes.

Frequently Asked Questions