StewsEasyFree

Chicken in Tomato Sauce (Pollo Entomatado)

Name: Chicken in Tomato Sauce (Pollo Entomatado)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 cloves Garlic; 0.5 Onion; 1 Chipotle chilli in adobo; 800 g Chicken pieces; 2 tbsp Vegetable oil; 1 pinch Cumin; 4 Tomatoes

50 min (15 prep + 35 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Chicken braised in thick roasted tomato sauce with garlic and spices.

About this recipe

Chicken braised in a thick roasted tomato sauce with garlic, onion and spices. A comforting everyday Mexican dish, ideal with rice and tortillas.

History & Origin

Pollo entomatado is one of the most everyday and beloved dishes of Mexican mestizo cooking, present in virtually every state with small regional variations. Its name says it all: chicken cooked "in tomato", simmered inside an abundant tomato sauce that infuses it with flavour. Although the tomato originates from Mexico and was part of the Mesoamerican diet for thousands of years, it was during the colonial period that it fused with chicken - introduced by the Spanish - to create this dish we now consider deeply Mexican. This culinary fusion is a perfect example of how Mexican cuisine integrated European ingredients into its own tradition. Every region and family has its version: in central Mexico, whole tomatoes are roasted on a griddle with garlic and onion; in Oaxaca local chillies are added; in the north dried oregano is used; in Veracruz olives and capers are incorporated. Served with white or red rice, beans and warm tortillas, this forms the perfect trio of Mexican family cooking.

Estimated cost

£7.00

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

340

Calories

38g

Protein

14g

Carbohydrates

14g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Season 800g chicken pieces with salt and pepper. In a pot, heat 2 tablespoons oil on high and brown the chicken on all sides for 4-5 minutes. Remove and set aside.
💡 Browning first seals in juices and adds depth.
2
In the same oil, dry-roast 4 whole tomatoes, half an onion and 3 garlic cloves until well charred on the outside.
3
Blend the roasted tomatoes with the onion, garlic, 1 chipotle chilli in adobo (optional), a pinch of cumin and 100ml water until smooth.
💡 Chipotle adds smoky depth but is optional.
4
In the same pot, strain and pour in the blended sauce. Cook on medium-high heat for 5 minutes until it thickens and changes colour. Return the chicken to the pot.
💡 Frying the sauce before adding chicken is key to flavour.
5
Cover and cook on medium-low heat for 25 minutes until chicken is fully cooked and sauce is thick. Adjust salt. Serve with white rice, beans and warm tortillas.