Pollo en salsa is a simple chicken dish made with tender chicken thighs simmered in a flavorful tomato sauce with herbs, spices, and Spanish chorizo. Serve it over white rice for an easy, satisfying dinner.
Ingredients
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Chicken thighs - Boneless, skinless chicken thighs stay juicy and tender while simmering in the sauce. Chicken breasts can be used, but take care not to overcook them.
Seasonings - Salt, black pepper, paprika, oregano, and cumin give the sauce a warm, savory flavor.
Olive oil - Used to brown the chicken and sauté the vegetables.
Vegetables - Onion and garlic create the flavorful base of the sauce.
Spanish chorizo - Use cured Spanish chorizo, not Mexican chorizo. It adds a smoky, savory depth to the tomato sauce.
Tomato sauce - Forms the base of the sauce and brings all the flavors together.
Water - Helps loosen the sauce and ensures there's enough liquid for simmering.
Parsley - An optional garnish that adds a fresh pop of color before serving.
📖 See the recipe card for quantities and preparation.
How to make pollo en salsa
Heat the olive oil in a large, deep skillet over medium heat. Add the chicken and cook for 5 minutes per side until lightly browned. Transfer the chicken to a plate and cover loosely to keep warm. Don't worry that it is not cooked through, it will finish cooking in the sauce.
Do not wash or wipe the skillet. Add the onion and cook for 2 minutes, stirring frequently.
Add the garlic, Spanish chorizo, paprika, oregano, and cumin. Cook for 30 seconds to 1 minute, stirring constantly.
Stir in the tomato sauce and water, scraping up any browned bits from the bottom of the skillet.
Return the chicken to the skillet along with any juices that collected on the plate. Bring the sauce to a simmer, then reduce the heat to medium-low, cover, and cook for about 20 minutes, turning the chicken occasionally, until it reaches an internal temperature of at least 165°F.
Taste the sauce and season with additional salt, if needed. Garnish with chopped parsley and serve over white rice.
Recipe tips and notes
Swirl the water in the empty tomato sauce can before adding it to the skillet. It's an easy way to get every last bit of sauce.
Keep the sauce at a gentle simmer while the chicken finishes cooking. If it's boiling too vigorously, lower the heat so the chicken stays tender and the sauce doesn't reduce too quickly.
Taste the sauce before adding more salt. The Spanish chorizo and tomato sauce already add plenty of seasoning.
If you enjoyed this pollo en salsa, be sure to try our fricasé de pollo for another comforting chicken dinner or bistec en cazuela for tender steak simmered in a rich tomato sauce. Looking for a seafood option? Our camarones enchilados is another delicious recipe that's perfect served over white rice.
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📖 Recipe
Pollo en Salsa
Ingredients
- 2 pounds Chicken Thighs boneless and skinless (8 pieces)
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 3 tablespoons Olive Oil
- 1 Medium Onion finely diced
- 3-4 Garlic Cloves minced
- 1½ ounces Spanish Chorizo casing removed and diced into small pieces
- ½ teaspoon Paprika
- ½ teaspoon Dried Oregano
- ¼ teaspoon Cumin
- 16 ounces Tomato Sauce
- 2 tablespoons Water
- Chopped Parsley for garnish
Instructions
- Remove any fat from the boneless, skinless chicken thighs. Season the chicken on both sides with the salt and pepper.
- Heat the olive oil in a large, deep skillet over medium heat.
- Add the chicken thighs. Cook for 5 minutes.
- Flip the chicken using a spatula and cook for another 5 minutes. It's possible the chicken will stick a little and some chicken bits will remain on the bottom of the pan. Those little bits will flavor the sauce.
- Take the skillet off the heat; remove the chicken thighs from the skillet and place them on a plate or pan.
- Keep the chicken warm by covering it loosely with a piece of foil. You can also keep it in the microwave or oven, it will stay warm away from drafts.
- Do not wash the skillet. Place it back over medium heat, add the onions and cook for 2 minutes, stirring frequently.
- Add the garlic, chorizo, paprika, oregano and cumin. Cook for 30 seconds to 1 minute while stirring.
- Add the tomato sauce and the water to the skillet while stirring and gently scraping the bits off the bottom of the pan.
- Add the chicken thighs back to the skillet, along with any juices collected on the plate.
- Once the sauce starts to simmer, lower the heat to medium-low and cover. Keep the sauce at a simmer, if it's boiling too vigorously, lower the heat a bit.
- Cook the chicken for 20 minutes or so, stirring occasionally and turning the chicken.
- Make sure the internal temperature of the largest piece of chicken is at least 165°F at the thickest part.
- Taste the sauce just in case it needs salt.
- Garnish the pollo en salsa with parsley and serve over white rice, if desired.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Karla
I make this all the time, but I add potatoes so good. My friends love it too thank you so much.
Alexandra Jefferson
OMG we did with natural tomatoes and my husband says OMG smells so good and you cab image who it taste , I nailed it
Elizabeth
Hi Alexandra. I'm really glad you enjoyed it!
Lydia Bowie
This iwas my first time making it and it was sooo Yummie! I love sauce so i doubled the tomato sauce herbs and garic. Wow does it have an awesome taste!!! So easy to make too! Next time i might add mushrooms, geen peppers or spinach, but it was great by itself. So easy to make!
Elizabeth
Hi Lydia,
I’m really glad you enjoyed it! Thanks for stopping by.