Pollo Mechado (Larded Mexican Chicken)
Chicken larded with garlic and bacon, braised in spiced tomato sauce.
About this recipe
Whole chicken larded with garlic, herbs and bacon, cooked in spiced tomato sauce. Traditional technique keeping the meat juicy and full of flavour.
History & Origin
Larding (mechar) is an ancient culinary technique that involves inserting strips of fat, garlic, herbs or other aromatic ingredients into meat, creating flavour channels that baste the interior during cooking. The word "mechar" comes from the French "larder" and reached Mexican cooking both through Spain and the French influence Mexico experienced during the 19th century, particularly during Maximilian's Empire. In Mexico, pollo mechado became a festive dish of central and western kitchens. The difference from a simple roast chicken lies in those veins of garlic, herbs and bacon that melt during cooking and permeate the meat from within, achieving a juiciness that is hard to replicate by other means. This dish has an elegance that makes it suitable both for Sunday family lunch and special gatherings. Many traditional cooks prepare it on Sunday morning so it is ready by midday.
Estimated cost
£8.00
Total cost
£1.33
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
390
Calories
38g
Protein
8g
Carbohydrates
22g
Fat
2g
Fibre
650mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Make 2cm deep incisions all over a whole chicken (1.5kg) with a sharp knife. Insert into each incision strips of bacon, garlic slices and herb leaves (thyme, marjoram).
💡 Space the incisions every 5cm so flavour distributes evenly.
- 2
Season the outside of the chicken with salt, pepper, garlic powder and cumin. Tie the legs with kitchen twine.
- 3
In a wide lidded casserole, brown the chicken in 3 tablespoons oil over high heat all over, 10-12 minutes.
💡 Browning will seal the juices.
- 4
Blend 5 tomatoes, 1/4 onion, 3 garlic cloves, 1 soaked ancho chilli and spices (ground cinnamon, clove). Strain and pour over the chicken.
- 5
Add 250ml chicken stock. Cover and cook over medium-low heat for 40 minutes, turning the chicken once halfway through.
💡 The chicken is ready when the juices run clear when the thigh is pierced.
- 6
Uncover for the final 10 minutes to reduce the sauce. Serve with red rice and tortillas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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