Pollo a la Valentina
Rate this recipe
- 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
- 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.
62comments inPollo a la Valentina
Regarding chicken tamales, I’m from Jalisco, and we don’t put all those ingredients into the chicken.
Perhaps this is your own version. They must be delicious, but not authentic.
Thanks for your comment Lupe, un abrazo!
First, love your cooking and baking and only made two of your recipes so far and should be ashamed since I’ve watched you since you were on Paula’s FN show and discovered you on PBS. I only made Crema de Coco which was only for myself since I didn’t bring a batch to anyone and also Baked Egg Casserole which I didn’t taste but dropped it off at my sons’ house and one said it was good. I was impressed tp hear about Lali in your email and wish i knew the details of her journey to Mexico and what a sad but happy story, Love Jo
Thanks so much for your sweet message Jo 😉
Hello Pati!! I make a lots of your recipes you are the best,
Love your show
I recommend to all the people I know,
Thanks to you for spreading the love!
Love your show! I can’t wait to make this recipe, it looks so delicious.
Could you please tell me how to pickle the jalapeños.
So glad you have been tuning in Anna! Here is my basic recipe for pickled jalapenos, enjoy! http://patijinich.com/pickling_jalapenos/
Luci - Everett, WA
My son couldnt stop saying, “This is really good, Mom!” I served it with the Arroz con poblanos y elote. My CEO and his daughter enjoyed it also! Abrazos, Pati <3
Haha, so happy everyone approved Lucy, yay!
Magaly M (WA State)
Just made this for my family! It was amazing and they loved it and kept going back for more! I also made the rice with corn and poblano peppers which was a hit!
So glad your family enjoy this meal Magaly, hugs to all!
what is the name of the rice you cooked on the show with this meal? i caught half the show.
The recipe is Rice with Poblanos and Corn, here it is for you Lety 🙂 http://patijinich.com/rice-with-poblanos-and-corn/
Happy to hear!
Hi, was this boneless, skinless chicken you used? And also, what type of chicken was used thigh, legs?
Hola Christina, this was one full chicken, 4 to 5 pounds, all the pieces were bone in 😉
Watching you now make this dish! I can’t wait to try it. Also watched you this morning on the kitchen your cake looked amazing😊
Thanks so much for tuning in Maria, un abrazo!
Katherine M. Ethridge
Muy delicioso! Made this for Sunday dinner for me and my sisters. Also, made your Corn Poblano Rice. And served it with lettuce and radishes. Muchas gracias! We all will make it again.
Thanks to you guys! So glad you enjoyed these recipes 😉
Pati, I made both the chicken and the rice from your show for dinner tonight. My fiercest critic (my 15 year old son) LOVED IT! My claim to fame is that I can’t make rice. Well, now I can and it’s sooo good! Thank you for the recipe and the recent focus on the foods of Jalisco.
So glad to read this Sandi, happy the teenager approved, yay!
Pati, I love your show. It makes me sooo hungry. This recipe sounds marvelous and I plan to make it soon!
Enjoy it Ally, un abrazo!
Sandra y Jim Gutierrez
Watching you now, with my husband
It looks so good , easy, I happen to have the ingredients in casa. I loved loved your
Specials.. your perfect for the interviews
Mixing it with people, country, life and how it effects with food! Hope more will come in the new year2022!
Thanks so much for all the kindness Sandra and Jim, abrazos!
Norma M. Duran
Just saw this episode this weekend. Can’t wait to try it. I love watching your show. Your instructions are so easy to follow. God Bless you
Gracias Norma, how did the chicken come out?
Delicious meal! Thank you for sharing this recipe, my friends and family love this dish
My pleasure Maria, love to hear everyone enjoyed it, abrazos to all!
Elena - San Diego,CA
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!
Thanks to you Elena! Let me know how you like the chicken and rice when you make them 🙂
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.
So glad you liked this new recipe Rebecca! Let me know how you used your left over sauce for breakfast 🙂
Martha E Munguia
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!!!
Yay, so glad you and your daughter enjoyed this, gracias!
I believe the broadcast recipe included allspice. Mas sabroso y mas nutritivo asi!
Nancy, Central Oregon
Watching you cook is like resting in a sunbeam. So cheerful, delightful and inspiring. ¡Salud!
Aw, thanks for the sweet words Nancy.
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!
Yukon are a great option! Let me know how was your dinner 🙂
Nancy, Central Oregon
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.)
So glad to read you and your Mom liked this recipe Nancy, hugs to both of you!
Me encanta tu show
I am going to make this pollo today
Espero que te haya gustado Patty, gracias a ti!
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!
Thanks for the suggestion Charlie, will pass it on to my team. Gracias a ti 😉
Can’t wait to try this!!! You are the one to beat for all Mexican recipes 🥰.
Awwww, thanks so much Cindy!
I saw this on your show recently! I knew right away that I wanted to make this!
I hope you’ll like it Laurie!
Super rica la receta y facil de hacer
Que bueno que te gusto Carmen, un abrazo!
I’m cooking this tonight i seen one of your episodes on create t.v on Sunday
I hope you liked it Veronica 😉