Pollo a la Mexicana (Mexican Style Chicken) Recipe
Pollo a la Mexicana (or Mexican style chicken) is a super versatile chicken dish and is one of our family favorites. This version uses shredded chicken and eliminates spicy chile peppers to make this dish kid-friendly. Bonus...this delicious Mexican recipe can be on your table in just under 20 minutes.
Ingredients
- 1/8 cup vegetable oil I used canola oil
- 1 medium white onion, thinly sliced ∼1 1/4 cups sliced or 6.5 oz (190g)
- 1 clove garlic, finely chopped
- 4 medium roma tomatoes, diced ∼2 cups diced, or 12 oz (340g)
- 4 cups shredded chicken cooked
- salt to taste
- 1/2 cup chicken broth
Instructions
- Heat oil over medium heat in a non-stick skillet until shimmering, about 2 minutes1/8 cup vegetable oil
- Add onions and cook, stirring frequently until transparent and they start to soften, about 2 minutes1 medium white onion, thinly sliced
- Add in the garlic and stir to incorporate. Cook for another 2 minutes.1 clove garlic, finely chopped
- Add the tomatoes to the pan and stir to mix together. Allow to cook, stirring occasionally for about 4 minutes. The tomatoes will start to release their juice and soften.4 medium roma tomatoes, diced
- Add in the chicken and salt. Stir again to incorporate all of the ingredients. Allow the chicken to heat through and all of the flavors to blend. This takes about 5-7 minutes to blend all of the flavors and heat the chicken through.4 cups shredded chicken cooked, salt to taste
- Lastly, add in the chicken broth. Stir to incorporate all of the ingredients. The addition of the chicken broth helps keep this dish moist, but not overly watery. Once everything is warmed through, remove the pan from the heat and serve.1/2 cup chicken broth