Ingredients
- 1 4-5 pound chicken cut into serving pieces
- 1 half of a white onion
- 3 garlic cloves
- 2 bay leaves
- 3 teaspoons kosher salt divided
- 4 to 5 large potatoes peeled and cut into cubes
- 1½ pounds ripe tomatoes
- 1½ teaspoons dried oregano
- 3 tablespoons brine from the pickled jalapeños
- 5 tablespoons safflower oil divided
- 1 head romaine lettuce leaves rinsed and dried, thinly sliced
- 4 to 6 radishes halved, thinly sliced
- Pickled jalapeños and carrots
- Bolillos or birotes, homemade or store bought, to serve
To Prepare
- In a large pot, place the chicken pieces, along with the onion, garlic, bay leaves, and 2 teaspoons of the salt, and cover with water. Set over high heat. Once it comes to a boil, reduce to medium heat, add the cubed potatoes and simmer for 20 minutes, until the chicken is just cooked through and the potatoes are soft. Using a slotted spoon, transfer the chicken into a strainer and let cool. Transfer the cubed potatoes into another strainer and let cool.
- In a medium saucepan, add the tomatoes and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until completely cooked and soft. Transfer the tomatoes to the jar of a blender along with the oregano, pickled jalapeño brine, and the remaining teaspoon of salt and puree until smooth.
- Rinse and wipe dry the same saucepan used for the tomatoes and set over medium-high heat. Add 1 tablespoon of the oil, once hot, add the pureed tomato sauce and simmer for 5 to 6 minutes until darkened in color and thickened in consistency. Scrape onto a bowl.
- In a large non-stick saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, dunk the potatoes into the tomato sauce, then place in the saute pan and fry for 3 to 4 minutes per side, or until crisped and browned. Scrape onto a large platter and set aside.
- Add the remaining 2 tablespoons of oil to the saute pan, and one by one, dunk the chicken pieces into the tomato sauce, then add to the saute pan. Fry for 3 to 4 minutes per side, flipping as need be, until completely crisped and browned. Place on the same platter as the potatoes.
- Reduce heat to medium, pour in the remaining tomato sauce and simmer for 1 to 2 minutes, stirring constantly, while it bubbles and thickens. Pour the thickened tomato sauce over the chicken and toss to coat.
- Serve with the potatoes, shredded lettuce, radishes and pickled jalapeños. Bring bolillos or birotes to the table to eat along with the chicken, sides and garnishes.
Comments
26comments inPollo a la Valentina
Elena - San Diego,CA
Oct 10
Sounds so good! Plan to make it for my family soon along with the rice and poblano chiles. Thank you Pati! I’ve made a fews dishes from your recipes and love them!
Pati Jinich
Oct 12
Thanks to you Elena! Let me know how you like the chicken and rice when you make them 🙂
Rebecca
Oct 07
I made this for dinner tonight. It is soooo good. We both loved the potatoes and sauce. The chicken is good, too but I cooked my too long. I used one boneless breast since it is just the two of us. So I should have reduced the cooking time. And the tomato sauce could be used for so many other recipes. I had a little left over and will use it tomorrow for breakfast.
Pati Jinich
Oct 12
So glad you liked this new recipe Rebecca! Let me know how you used your left over sauce for breakfast 🙂
Martha E Munguia
Oct 06
Made this for dinner! The chicken was juicy, the sauce was wonderful. The garnishes was made into a salad. The pickles carrots and jalapeno with radishes, romaine and avocado was delicious. My daughter chopped her chicken and sauce and added with the veggies it was awesome. We also made the rice with corn and poblano. It was heaven!!!
Pati Jinich
Oct 12
Yay, so glad you and your daughter enjoyed this, gracias!
Juancito, Oakland
Oct 01
I believe the broadcast recipe included allspice. Mas sabroso y mas nutritivo asi!
Pati Jinich
Oct 05
🙂
Nancy, Central Oregon
Sep 28
Watching you cook is like resting in a sunbeam. So cheerful, delightful and inspiring. ¡Salud!
Pati Jinich
Sep 28
Aw, thanks for the sweet words Nancy.
Anonymous
Sep 29
I am planning to make this today after catching the episode over the weekend. Does it matter what type of potato is used?Do you have a suggestion? I was thinking Yukon gold so they hold their shape. Cannot wait to enjoy this with the corn poblano rice tonight!
Pati Jinich
Oct 05
Yukon are a great option! Let me know how was your dinner 🙂
Nancy, Central Oregon
Sep 29
Inspired to make both the Pollo and Arroz last night after catching OPB midday. Tasty!! My Mom, 87 years young, loved it, too.
(I couldn’t find good fresh tomatoes at the grocery, so I substituted good Italian canned Romas.)
Pati Jinich
Oct 05
So glad to read you and your Mom liked this recipe Nancy, hugs to both of you!
Patty
Sep 28
Me encanta tu show
I am going to make this pollo today
Gracias
Pati Jinich
Sep 28
Espero que te haya gustado Patty, gracias a ti!
Charlie
Sep 28
At first it sounded easy to do, but it got a bit complicated with the separation of the sauce and the dipping of the chicken and potatoes. I’m going to try to simplify the method and hope for the best! (If it’s possible can the recipe proportions be given for the original but with adjustments for larger or smaller amounts? I live by myself and it’s really difficult to cook for one even if I use mathematics and divide everything down from the original recipes. ¡Muchas gracias!
Pati Jinich
Oct 05
Thanks for the suggestion Charlie, will pass it on to my team. Gracias a ti 😉
Cindy
Sep 28
Can’t wait to try this!!! You are the one to beat for all Mexican recipes 🥰.
Pati Jinich
Sep 28
Awwww, thanks so much Cindy!
Laurie Williams
Sep 27
Pati,
I saw this on your show recently! I knew right away that I wanted to make this!
Pati Jinich
Sep 27
I hope you’ll like it Laurie!
Carmen Alvarez
Sep 21
Super rica la receta y facil de hacer
Pati Jinich
Oct 05
Que bueno que te gusto Carmen, un abrazo!
Veronica aguilar
Sep 20
I’m cooking this tonight i seen one of your episodes on create t.v on Sunday
Pati Jinich
Oct 04
I hope you liked it Veronica 😉