Pollo a la Valentina

Name: Pollo a la Valentina
Cook time: 45 min
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)

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

62comments inPollo a la Valentina

Lupe

Feb 27

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.

1. Pati Jinich
  
  Mar 13
  
  Thanks for your comment Lupe, un abrazo!
  
jo smith

Feb 19

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

1. Pati Jinich
  
  Mar 08
  
  Thanks so much for your sweet message Jo 😉
  
Anonymous

Feb 17

Hello Pati!! I make a lots of your recipes you are the best,
Love your show
I recommend to all the people I know,

Thank you

1. Pati Jinich
  
  Mar 09
  
  Thanks to you for spreading the love!
  
Anna

Sep 18

Hi, pati,
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.

1. Pati Jinich
  
  Sep 26
  
  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

Aug 20

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

1. Pati Jinich
  
  Sep 05
  
  Haha, so happy everyone approved Lucy, yay!
  
Magaly M (WA State)

Jul 02

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!

1. Pati Jinich
  
  Jul 20
  
  So glad your family enjoy this meal Magaly, hugs to all!
  
lety benavides

Jul 02

what is the name of the rice you cooked on the show with this meal? i caught half the show.

1. Pati Jinich
  
  Jul 18
  
  The recipe is Rice with Poblanos and Corn, here it is for you Lety 🙂 http://patijinich.com/rice-with-poblanos-and-corn/
  
Anonymous

Jul 02

love it

1. Pati Jinich
  
  Jul 18
  
  Happy to hear!
  
Christina

Jun 28

Hi, was this boneless, skinless chicken you used? And also, what type of chicken was used thigh, legs?

1. Pati Jinich
  
  Jul 18
  
  Hola Christina, this was one full chicken, 4 to 5 pounds, all the pieces were bone in 😉
  
janicemturner3@yahoo.com

Mar 15

Thank You

1. Pati Jinich
  
  Mar 15
  
  My pleasure!
  
Maria Lisi

Mar 12

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😊

1. Pati Jinich
  
  Mar 15
  
  Thanks so much for tuning in Maria, un abrazo!
  
Katherine M. Ethridge

Jan 29

Love it.

1. Pati Jinich
  
  Feb 08
  
  🙂
  
SJ Wickwire

Jan 09

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.

1. Pati Jinich
  
  Feb 04
  
  Thanks to you guys! So glad you enjoyed these recipes 😉
  
Sandi

Jan 09

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.

1. Pati Jinich
  
  Feb 04
  
  So glad to read this Sandi, happy the teenager approved, yay!
  
Ally

Dec 26

Pati, I love your show. It makes me sooo hungry. This recipe sounds marvelous and I plan to make it soon!

1. Pati Jinich
  
  Dec 26
  
  Enjoy it Ally, un abrazo!
  
Sandra y Jim Gutierrez

Dec 25

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!

1. Pati Jinich
  
  Dec 26
  
  Thanks so much for all the kindness Sandra and Jim, abrazos!
  
Norma M. Duran

Dec 11

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

1. Pati Jinich
  
  Dec 27
  
  Gracias Norma, how did the chicken come out?
  
Maria

Nov 01

Delicious meal! Thank you for sharing this recipe, my friends and family love this dish

1. Pati Jinich
  
  Jan 02
  
  My pleasure Maria, love to hear everyone enjoyed it, abrazos to all!
  
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!

1. 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.

1. 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!!!

1. 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!

1. Pati Jinich
  
  Oct 05
  
  🙂
  
Nancy, Central Oregon

Sep 28

Watching you cook is like resting in a sunbeam. So cheerful, delightful and inspiring. ¡Salud!

1. Pati Jinich
  
  Sep 28
  
  Aw, thanks for the sweet words Nancy.
  
  1. 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!
    
    1. Pati Jinich
      
      Oct 05
      
      Yukon are a great option! Let me know how was your dinner 🙂
      
  2. 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.)
    
    1. 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

1. 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!

1. 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 🥰.

1. 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!

1. Pati Jinich
  
  Sep 27
  
  I hope you’ll like it Laurie!
  
Carmen Alvarez

Sep 21

Super rica la receta y facil de hacer

1. 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

1. Pati Jinich
  
  Oct 04
  
  I hope you liked it Veronica 😉

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