Chicken in Tomato Sauce (Pollo EnTomatado)

15 minutes Prep Time
50 minutes Cook Time
6 Servings

An easy, one pot meal that even the fussiest eaters will love! A stew-like dish, Pollo Entomatado is a simple chicken recipe similar to chicken tinga but spicier and simple to make. If you want true authentic taste, add bouillon cubes for maximum flavor.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 jalapeno pepper, halved lengthwise, you can remove the seeds if you are spice adverse
  • 1 green bell pepper, seeded and sliced into strips
  • 1 quart chicken stock, or can use water

  • 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes Italian Style in Puree with Sweet Basil 28 oz

  • 2 bay leaves
  • 2 pounds skinless chicken breast and thighs, bone-in or boneless
  • 2 chicken bouillon cubes, optional
  • Kosher salt and freshly ground black pepper to taste

Instructions

Step one

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the onion, jalapeno, and green pepper until they are softened, about five minutes. Add stock (or water), tomatoes and bay leaves. Bring to a boil.

Step two

Reduce heat to a gentle simmer, add the chicken and bouillon cubes (if using) and cook for 20-30 minutes or until chicken can be shred easily. Use tongs or two forks to shred the chicken breasts, break apart the thigh meat. Season the stew with salt and pepper.

Step three

Serve like a stew along with warm tortilla shells and avocados.

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