Pollo Rojo Recipe

Pollo Rojo is a traditional Mexican dish that features tender chicken cooked in a flavorful red sauce. The sauce is made from a combination of dried chilies, tomatoes, onions, garlic, and spices, giving it a rich and smoky taste. The chicken is simmered in the sauce until it is juicy and infused with the delicious flavors. Pollo Rojo is typically served with rice, beans, and warm tortillas, making it a satisfying and comforting meal.

4.2
29 Rating -
Rate
Non Vegdiet
35minstotal
5minsPrep
30minsCook
35m.total
5m.Prep
30m.Cook
Pollo Rojo
plan
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ingredients serve

Ingredients for Pollo Rojo Recipe

  • 1/2 pound Chicken Pieces
  • 1/2 tablespoon Vegetable Oil, Divided
  • 1/4 Onion, Chopped
  • 1 cloves Cloves Garlic, Minced
  • 1 Dried Guajillo Chilies
  • 1/2 Dried Ancho Chilies
  • 1/2 cup Hot Water
  • 1/2 Tomatoes, Chopped
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Dried Oregano
  • 1/4 teaspoon Salt
  • as needed Fresh Cilantro, For Garnish
  • as per your need Lime Wedges, For Serving

Directions: Pollo Rojo Recipe

Cooking Directions

  • STEP 1.Start by preparing the red sauce. In a large pot, heat some oil and sauté onions and garlic until they are soft and fragrant.
  • STEP 2.Add the dried chilies to the pot and toast them for a few minutes to release their flavors. Then, remove the chilies and soak them in hot water for about 15 minutes to soften.
  • STEP 3.Once the chilies are softened, remove the stems and seeds, and transfer them to a blender. Add tomatoes, onions, garlic, cumin, oregano, and salt. Blend until smooth.
  • STEP 4.In the same pot, heat some more oil and add the chicken pieces. Brown them on all sides until they are golden and crispy.
  • STEP 5.Pour the red sauce over the chicken and bring it to a simmer. Cover the pot and let it cook for about 30-40 minutes, or until the chicken is cooked through and tender.
  • STEP 6.Serve the Pollo Rojo with rice, beans, and warm tortillas. Garnish with fresh cilantro and lime wedges, if desired.

Cooking Tips

  • For a spicier sauce, you can add some dried arbol chilies or cayenne pepper.
  • If you prefer a milder sauce, remove the seeds and membranes from the dried chilies before blending.
  • To save time, you can use store-bought red enchilada sauce instead of making the sauce from scratch.

Storage and Serving

  • Leftover Pollo Rojo can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chicken and sauce in a skillet over medium heat until warmed through.
  • Serve the leftovers with fresh tortillas and your favorite toppings, such as avocado, sour cream, and shredded cheese.
Nutrition
value
246
calories per serving
14 g Fat19 g Protein8 g Carbs6 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    19g
  • Carbs
    8g
  • Fiber
    6g

MacroNutrients

  • Carbs
    8g
  • Protein
    19g
  • Fiber
    6g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    58mg
  • Iron
    2mg
  • Vitamin A
    2152mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    66mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    < 1mg
  • Phosphorus
    150mg
  • Selenium
    15mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp