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Chicken Rojo

User Rating 5 Star Rating (1 Review)


Chicken Rojo

Chicken Rojo

The great thing about this dish is that you can assemble your ingredients while the chicken simmers, so it cuts down on prep time. It only takes 30 minutes cooking time from start to finish.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


  • 3-5 chicken breasts or thighs
  • 6 tomatoes, large
  • 1/2 an onion, cut into quarters
  • 3 tablespoons of oil
  • 2 cups chicken broth mixed with 2 cups of water
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic, peeled and crushed
  • 1/2 teaspoon unsweetened cocoa powder
  • 1 tablespoon red chile powder or chile paste
  • salt to taste


Preheat broiler on high.

Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil. While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions. Drizzle 2 tablespoons of oil over them. Place in broiler and remove when tomato skins become very wrinkled and shriveled.

While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, cumin, oregano, garlic and cocoa.

When the tomatoes are ready, remove from broiler and let cool for 1 minute.

While the tomatoes cool, turn the chicken

Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. Let the sauce reduce while chicken finishes cooking.

If the liquid cooks off to fast, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Light on details, but delicious in the end!, Member aspencer80

Since the recipe doesn't give time or temperature settings you'll have to monitor the food while you cook it. I only had two tomatoes, but used canned diced tomatoes to make up for the rest. They worked just fine. The flavor is spectacular, even though I didn't have oregano or chili powder. I added a little ground red pepper powder to give it some kick. I was worried that 2 cups broth and 2 cups water was too much liquid. I ended up boiling the mixture for 15 minutes just to reduce it down and I worried that I'd be overcooking the chicken... but fortunatly the chicken came out great. Best served with your favorite Mexican rice. It will absorb the Chicken Rojo juices nicely.

42 out of 47 people found this helpful.

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