Estofado de Pollo

A practical one-pan meal rooted in traditional Mexican flavors. This Estofado de Pollo recipe features tender bone-in chicken, soft golden potatoes, and a rich tomato-based sauce that's both comforting and deeply savory. Whether you're cooking for a busy weeknight or craving something cozy and homey, this dish is sure to satisfy with minimal cleanup.

Why You’ll Love This Recipe

• To make this comforting and flavorful Estofado de Pollo, you’ll only need a handful of wholesome, pantry-friendly ingredients—each one playing a specific role in building bold, traditional Mexican flavor. Here’s what goes into it and why it works so well:
• Bone-in, skin-on chicken thighs and drumsticks – Using bone-in pieces not only keeps the chicken incredibly moist and tender during simmering, but also adds depth and richness to the sauce as it cooks. The crispy sear on the skin adds texture and an extra layer of flavor you just can’t get from boneless cuts.
• Golden potatoes – These hold their shape beautifully in the stew while becoming fork-tender and creamy inside. They absorb the flavorful sauce like little sponges, making every bite satisfying and hearty.
• Fresh carrots and jalapeños – Carrots add natural sweetness that balances the acidity of the tomatoes, while sliced jalapeños bring a mild heat and earthy depth without overwhelming the dish. They’re essential for layering flavor.
• Roma tomatoes, garlic, and onion – Blended into the base sauce, this trio forms the soul of many traditional Mexican stews. Tomatoes give body and tang, garlic adds warmth, and onion provides a mellow sweetness that rounds everything out.
• Cumin, chicken bouillon & tomato bouillon – These seasonings do the heavy lifting. Cumin adds smokiness, chicken bouillon brings umami, and tomato bouillon amplifies the rich, saucy base. Together, they create a stew that’s deeply savory and undeniably comforting.
• Avocado oil – Perfect for high-heat searing, avocado oil has a neutral flavor that lets the spices and ingredients shine while locking in moisture during the browning process.
• Water, salt, and pepper – These final basics pull everything together, thinning the sauce just enough for simmering and helping the flavors meld beautifully.
• This Estofado de Pollo recipe is more than a one-pan dinner—it’s a nourishing, flavor-packed dish rooted in tradition, perfect for cozy family meals or meal prepping something delicious for the week.

Tips & Tricks for Success

• Use a cast iron or enameled Dutch oven for even heat distribution.
• Cut your potatoes into even cubes so they cook at the same rate.
• If the sauce thickens too much, add a bit of broth or water to loosen it up.
• For more spice, leave the jalapeño seeds in—or add an extra!

Serving Suggestions

• Steamed white rice
• Warm corn or flour tortillas
• A side of Frijoles de la Olla or Mexican red rice
• Light salad like our Cucumber Lime Slaw

Frequently Asked Questions

• Can I make this with boneless chicken?
• Yes, but bone-in chicken adds more depth and richness to the sauce. If using boneless, reduce the cooking time slightly.
• How spicy is it?
• The jalapeños provide a gentle warmth. For more heat, keep the seeds—or use serrano peppers.
• Can I make it ahead of time?
• Definitely! In fact, it tastes even better the next day as the flavors deepen.
• What can I substitute for tomato bouillon?
• If you don’t have tomato bouillon, you can use a bit of tomato paste and extra salt or a chicken bouillon cube.