Pollo en Chile Rojo con Papas

Tender chicken drumsticks are simmered in a rich, smoky red chile sauce alongside soft, flavorful potatoes. This comforting and authentic Mexican dish is served with classic sides: Mexican rice, creamy black beans, fresh avocado slices, and a dollop of sour cream. It is a hearty, satisfying meal that brings traditional flavors to your table.

Why You’ll Love This Recipe

Pollo en chile rojo con papas offers a delicious combination of tender chicken, earthy potatoes, and a deeply flavorful red chile sauce that is both warming and aromatic. This recipe is easy enough for a weeknight meal yet impressive enough for entertaining. The balance of smoky, mildly spicy sauce with creamy beans and cooling avocado creates a well-rounded, authentic dining experience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 chicken drumsticks
3 medium potatoes, peeled and cubed
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 medium tomatoes, chopped
1/2 onion, chopped
2 cloves garlic
1 teaspoon cumin
1 teaspoon oregano
2 tablespoons vegetable oil
2 cups chicken broth
Salt and pepper to taste

For serving:
2 cups cooked Mexican rice
1 cup cooked black beans
1/2 avocado, sliced
1/4 cup sour cream

Directions

1. Soak the guajillo and ancho chiles in hot water for 10 minutes until softened. Drain.
2. In a blender, combine the softened chiles, tomatoes, onion, garlic, cumin, and oregano. Blend until smooth.
3. Heat the vegetable oil in a large skillet or pot over medium heat. Season the chicken drumsticks with salt and pepper. Brown the chicken on all sides, about 5-7 minutes.
4. Pour the chile sauce over the chicken. Add the chicken broth and potatoes. Stir gently to combine.
5. Bring to a simmer, cover, and cook for 30-35 minutes until the chicken is cooked through and the potatoes are tender.
6. Serve hot with Mexican rice, black beans, avocado slices, and a spoonful of sour cream.

Servings and timing

This recipe yields 4 servings.
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Calories: approximately 540 kcal per serving

Variations

• Use chicken thighs or bone-in chicken breasts in place of drumsticks.
• Add zucchini or bell peppers during the last 10 minutes of simmering for extra vegetables.
• Make it spicier by including a dried chile de arbol in the sauce blend.
• Swap black beans for pinto beans if preferred.
• Serve with warm tortillas instead of rice for a different accompaniment.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat until heated through, adding a splash of broth or water if needed. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this dish ahead of time?

Yes, the flavors improve as it rests, making it ideal for preparing a day in advance and reheating before serving.

What can I use instead of dried chiles?

You can substitute with 2 tablespoons of mild chili powder, though the depth of flavor will differ.

How spicy is this dish?

Guajillo and ancho chiles provide mild heat with rich, smoky notes. You can adjust the spice level by adding or omitting chiles.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes work well and provide a bright, natural flavor to the sauce.

What type of potatoes work best?

Waxy potatoes such as Yukon Gold or red potatoes hold their shape best during simmering.

Is this dish gluten-free?

Yes, as written, this recipe is naturally gluten-free.

Can I use boneless chicken?

Yes, but bone-in chicken provides more flavor and stays moister during cooking.

How do I make the sauce thicker?

Simmer uncovered for the last 5-10 minutes, allowing the sauce to reduce and thicken.

What sides go well with this dish besides rice and beans?

Warm corn tortillas, a crisp green salad, or elote (Mexican street corn) are all good options.

Can I cook this in a slow cooker?

Yes, brown the chicken and prepare the sauce as directed, then transfer to a slow cooker and cook on low for 6-7 hours.

Conclusion

Pollo en chile rojo con papas is a comforting and authentic Mexican dish that highlights the deep, smoky flavors of traditional red chile sauce. Paired with classic sides, this dish offers a balanced and satisfying meal that is sure to become a favorite for family dinners or special occasions. Enjoy its rich taste and tender textures with every bite.

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