Mexican-Style Chicken with Tomatoes, Onions and Chiles

For the Chicken:

• 4 lbs boneless skinless chicken thighs (or a mix of boneless leg meat and bone-in drumsticks)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp black pepper
• 1½ tsp salt
• 2 tbsp neutral oil (vegetable or canola)

For the Sauce and Vegetables:

• 4 Roma tomatoes, roughly chopped
• ½ white onion, sliced into strips
• 3 jalapeños, sliced into strips (remove seeds for less heat)
• 4 garlic cloves, minced
• 4 medium Yukon gold potatoes, roughly chopped into large chunks
• 1 (8 oz) can tomato sauce
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 1 tbsp neutral oil
• Fresh cilantro, for garnish

• Season the chicken evenly on all sides with garlic powder, onion powder, smoked paprika, cumin, chili powder, black pepper, and salt.
• Heat 2 tablespoons of neutral oil in a large deep skillet over medium-high heat. Working in batches so the pan stays hot, sear the chicken 4–5 minutes per side until deeply golden and caramelized. Remove the browned chicken and set aside. Do not wipe the pan.
• Reduce heat to medium and add the sliced onion and jalapeños to the same skillet. Cook 3–4 minutes until they begin to soften and pick up color, scraping up the browned bits from the bottom of the pan. Add the minced garlic and cook an additional 30 seconds until fragrant.
• Add the chopped tomatoes, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper. Cook 3–4 minutes until the tomatoes start to break down and release their juices, stirring occasionally.
• Pour in the tomato sauce and chicken broth and stir to combine. Bring the mixture to a gentle simmer, then add the chopped potatoes and stir to coat them in the sauce. Nestle the seared chicken pieces on top of the potatoes and vegetables so they sit just above the sauce.
• Cover the skillet and simmer over medium-low heat for 30–35 minutes, until the potatoes are fork-tender, the chicken reaches 165°F (if using a thermometer), and the sauce has reduced and thickened into a rich braise. For a slightly thicker sauce, uncover for the last 10 minutes to let the liquid reduce further.
• Taste the sauce and adjust salt as needed. Garnish with chopped fresh cilantro and serve directly from the skillet with warm corn tortillas, rice, or crusty bread.

• Sear the chicken in batches. Overcrowding the pan lowers the temperature and causes steaming rather than browning—those browned bits are where much of the flavor comes from.
• Don’t wipe the pan after searing. The fond (browned bits) left behind will deglaze with the onions and jalapeños and add depth to the sauce.
• Adjust the heat by removing jalapeño seeds for a milder result, or keep them in for more spice. You can also swap jalapeños for poblano peppers for a milder, smoky flavor.
• For a thicker sauce, remove the lid for the final 10 minutes of cooking to let the liquid concentrate. If the sauce reduces too much, stir in a splash more chicken broth.
• Substitutions: Bone-in chicken works well but may require a few extra minutes of cooking. Sweet potatoes or russets can replace Yukon golds—adjust cook time until tender.
• Make it ahead: This dish develops even more flavor after a few hours or overnight in the refrigerator. Reheat gently on the stovetop or in a low oven, adding a little broth if needed.
• Storage: Refrigerate leftover braise in an airtight container for up to 3–4 days. Freeze for up to 2 months; thaw overnight before reheating.
• Serving suggestions: Serve with warm corn or flour tortillas, steamed rice, or a simple green salad. Offer lime wedges and extra chopped cilantro on the side for brightness.
• This Mexican-style chicken is an excellent one-skillet comfort meal—simple to prepare, full of flavor, and flexible for substitutions and leftovers.