Citrus Chicken with Carrots and Baby Potatoes

Citrus Chicken with Carrots and Baby Potatoes

Pollo con Limón y Naranja, Zanahorias y Papitas
4 to 6 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: carrots, ceylon, chicken, Chipotle, cinnamon, cloves, lime, orange juice, pati's mexican table, potatoes, Tomatoes
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes
Citrus Chicken with Carrots and Baby Potatoes recipe from Pati's Mexican Table Season 4, Episode 4 “Summer Evening Party”


  • 1 pound roma tomatoes
  • 1/4 cup vegetable oil
  • 4 pounds chicken pieces, such as thighs, breasts, drumsticks, patted dry
  • 1 teaspoon kosher or coarse sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 2 cups chopped white onion
  • 4 garlic cloves, pressed or finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon true or ceylon cinnamon
  • 1/2 teaspoon chipotle chile powder, or to taste
  • 1 cup fresh squeezed orange juice
  • 2 tablespoons fresh squeezed lime juice
  • 3/4 pound carrots, peeled and diagonally sliced into about 1-inch pieces
  • 1 pound baby red potatoes

To Prepare

  • Broil, char or roast the roma tomatoes until completely charred, mushy and juicy. If under the broiler, it will take about 9 to 10 minutes, flipping once in between. Once cool enough to handle, chop and place in a bowl, including the seeds and all the juices.
  • Heat oil in a large casserole or a large heavy skillet over medium heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces and brown for about 4 minutes per side. Remove the chicken pieces and place them in a bowl.
  • Add the onion and garlic to the casserole and cook for about 4 to 5 minutes, stirring occasionally, until completely soft and the edges begin to brown. Sprinkle with oregano, thyme, marjoram, cinnamon and chile powder, and give it a good stir. Incorporate chopped tomatoes along with their seeds and juices, as well as the orange and lime juice, mix well.
  • Add the chicken, carrots and potatoes, and gently spoon the chunky sauce all over them. Reduce heat to medium low and cook covered for one hour, flipping the chicken and moving the vegetables around, once in between.

60 comments on “Citrus Chicken with Carrots and Baby Potatoes

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  1. Made this with half of the Chipotle Pepper listed because I was cooking for my grand-babies, ages 5 and 2. My 5 year-old grandson rated it a solid five stars, “better than Macaroni and Cheese!” I will be making it again.

    1. OMG Danielle, those 5 stars are worth so much more coming from a 5 year old! Glad you guys enjoy this recipe, hug your grand kids for me 😉

  2. I saw the episode with this dish on Friday, July 31st, and made it Sunday night, as I cook for the family on the weekends. My wife is Japanese and HATES cinnamon (her entire family does!)! She can spot it a mile off! Our 11 year-old son won’t eat anything spicy and I have an odd allergy to oranges. But I really wanted to try the core of this dish.

    So, I left out the cinnamon, chili and orange juice and decided to used about a 1/4 cup of medium Oloroso Sherry, 2 tablespoons of sherry vinegar and water in place of the orange juice (and lime) and left out the cinnamon and chili. I also used sweet red onion instead and added about a 1/2 cup of yellow and red bell peppers to give some semblance of chili without the spice and did everything else as instructed, using all chicken thighs.

    I told them dinner was ready and then left for about 20 minutes to finish a show I was watching and almost everything was gone when I returned! The core of this dish is phenomenal and it can be taken in several directions! Thank you! Love your show!

    1. Wow Spencer, it sounds like a complete different dish to me, but your ingredients were awesome. So glad your family enjoyed it!

  3. I saw your show this morning on PBS and I bought the ingredients today after work. Thank you! This dish was delicious and full of flavor! It was 108 today here in Arizona so I used canned fire roasted tomatoes rather than turn my oven on. This is a keeper! 🙂

    1. Thanks Donna! Very happy to read you liked this chicken 🙂 Now go make some Jamaica Iced Tea to stay cool!

    1. No, no capers in this recipe, you can re watch it on Amazon Prime, Episode 404: Summer Evening Party, have fun!

  4. uyyy Que rico! Llevo varias semanas buscando esta receta, por fin la encontré y me quedó deliciosa! Gracias Pati!! me encanta tu programa, aprendo mucho sobre Mexico y su cultura.

  5. I remember this episode and had it dvr’d but lost the recording. I tried this same recipe a few years ago and cooked this meal, following along each step on the show and pausing as needed. It came out completely fantastic! Thanks Pati!

  6. Loved the chicken!! Muy sabroso…a mi familia le gustó mucho. Y la canela le da un toque especial. Primera vez que miro tu show y tus recetas, felicidades…muy rico!!!

  7. Enjoyed you San Miguel episode and the recipe looked so delicious I made it for dinner that night. Everyone loved it and the leftovers made a great lunch!

  8. Saw the San Miguel episode of your show this afternoon and I had this dish on the table by dinner time. My family loved it! Thank you!

  9. I will try it, I love chicken and potatoes and food in general hahaha. It looks so delicious, I will add some rice and a small salad bowl when I cook it. Thanks for this recipe.

  10. I just watched this episode and I cannot wait to make all of the recipes. On the show you used fresh herbs which I try to use whenever I have them on hand. Can I assume that you would double the amount of dried herbs to get the same flavor from the fresh herbs? I love your show and am enjoying learning to cook many wonderful mexican dishes.

    1. Oh good, Jane! You would add a THIRD of the amount of the fresh herbs. So, for example, if the recpe calls for 3 tablespoons of chopped fresh mint, you would add 1 tablespoon of dried mint.

  11. Thanks Pati, I did add more Oregano since I was making it before I got your answer but I found it a little overpowering, but my family liked it. We love watching your show by the way.

  12. I made this chicken citrus today. My house smelled so good. I took the food to my in-law’s to share. I also made the jericalla and garbanzo & bell pepper salad. My in-laws loved the food. I’m newlywed and everyone is thrilled I can cook! Thanks Pati.

  13. Love your recipes, Pati!! I am a lime lover, so have made anything with lime. Love the tender times with your family, too. We need much more family and good dinners to warm our hearts…and stomachs! Keep up the great work.

  14. Pati,
    i always enjoy your show and your recipes. Just finished making the citrus chicken and it is awesome. Keep up the good work. Que Dios te bendiga a ti y a tu familia.

  15. I am currently cooking this right now,I did not gave some of the herbs so I sub them with thyme, oregano and basil. We can’t wIt to eat!

  16. This recipe was easy to follow. I cooked it with chicken breast and I didn’t have orange juice, instead I poured cranberry-apple juice. The flavors married so good and delicious.

    Thank you


  17. This came out as delicious as it looked! Very straightforward to make, does have a little bit of prep time but once I covered the pot and left it to cook for an hour, very little maintenance. You might want to allow a little time after you take out the chicken to skim off the fat from the remaining sauce and boil it down, but we did not bother and it worked fine. Nice mix of flavors