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Best Easy Pollo en Salsa Roja Recipe

Name: Best Easy Pollo en Salsa Roja Recipe
Total time: 45 min
Yield: 220 g
Ingredients: boneless, skinless chicken breast 2 lbs; white onion 1 medium; roma tomatoes 3 pieces; garlic cloves 3 cloves; dried guajillo chiles 4 pieces; olive oil 2 tbsp; chicken broth 1 cup; ground cumin 1 tsp; dried oregano 1 tsp; salt 1 tsp; black pepper 0.5 tsp

Tender chicken simmered in a vibrant red chile salsa, delivering bold Mexican flavors with high protein in every bite. This family-friendly dish works beautifully for meal prep and calorie deficit plans.

Cook 45 min Difficulty NORMAL 260 kcal

#high protein #diabetic friendly #bariatric friendly

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Ingredients

Main ingredients

boneless, skinless chicken breast 2 lbs
white onion 1 medium
roma tomatoes 3 pieces
garlic cloves 3 cloves
dried guajillo chiles 4 pieces

Seasonings/Sauce

olive oil 2 tbsp
chicken broth 1 cup
ground cumin 1 tsp
dried oregano 1 tsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 8 g 12%

Protein 36 g 57%

Fat 8 g 31%

Serving size 220g

Cooking steps

1

Soak dried guajillo chiles in hot water for 15 minutes to soften, then remove stems and seeds.
2

Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onions and garlic until translucent and fragrant, about 3 minutes.
3

Add chopped tomatoes to the skillet and cook for another 5 minutes, stirring occasionally.
4

Transfer the soaked chiles, sautéed onion, garlic, and tomatoes to a blender. Add cumin, oregano, 1/2 cup chicken broth, salt, and black pepper. Blend until smooth.
5

In a large Dutch oven or deep skillet, heat the remaining olive oil over medium-high heat. Sear chicken breasts for 2–3 minutes per side until lightly golden.
6

Pour the red salsa over the chicken. Add the remaining chicken broth, bring to a simmer, cover, and reduce heat to low. Cook for 25–30 minutes, until the chicken is tender and cooked through.
7

Remove chicken, shred or slice as desired, then return to the sauce. Simmer uncovered for an additional 5 minutes to meld flavors and slightly thicken the salsa.
8

Taste and adjust seasoning if needed before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star of this Pollo en Salsa Roja is boneless, skinless chicken breast, which provides lean, high-quality protein and absorbs the vibrant red chile salsa for maximum flavor.

Q. Which ingredient adds the bold red color and depth to the salsa?

Dried guajillo chiles are responsible for the salsa’s signature red color and mild smoky heat, giving the dish its iconic Mexican character.

Q. How should I manage heat during cooking to keep the chicken tender?

After searing the chicken on medium-high to seal in juices, gently simmer the chicken in the salsa on low heat, covered, to keep the meat moist and avoid overcooking.

Q. How do I prevent the chicken from turning dry?

For optimal texture, avoid over-searing, and ensure the chicken simmers gently in the salsa—cooking just until tender. Returning the chicken to the sauce at the end helps maintain juiciness.

Q. What is the nutritional profile per serving of this Pollo en Salsa Roja?

Each 220g serving provides about 260 kcal: protein 36g (57%), fat 8g (31%), and carbs 8g (12%). This makes it a high-protein, lower-calorie meal suitable for meal prep and calorie management.

Best Easy Pollo en Salsa Roja Recipe

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