Today, I’m excited to share my mouthwatering Pollo en Chile Rojo recipe. Also known as Pollo Colorardo, this dish features tender chicken simmered in a rich, flavorful red chile sauce that’s packed with traditional spices. It’s a fiesta of flavors that will transport your taste buds straight to Mexico. Perfect for a family dinner or a special occasion. Ready to spice up your mealtime? Let’s get cooking!
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Why This Recipe Works
- Bold and Spicy: The chili powder and ground cumin give this dish a bold, spicy flavor that's sure to satisfy.
- Simple and Delicious: With just a few ingredients, this Pollo En Chile Rojo recipe is easy to prepare yet delivers a delicious and authentic taste.
- Hearty and Satisfying: The combination of tender chicken breasts and vibrant bell peppers makes for a hearty and satisfying meal.
🥘 Ingredients
- Yellow Onions, halved and sliced: These add a sweet and savory flavor, providing a robust aromatic base for the dish.
- Red Bell Peppers, seeded and sliced: Contribute a sweet, slightly fruity flavor and a vibrant color, adding both taste and visual appeal to the dish.
- Boneless, Skinless Chicken Breast: Provide lean, tender protein that absorbs the flavors of the spices and sauce, making the dish hearty and satisfying.
- Chili Powder: Adds a warm, smoky heat and a rich red color, infusing the dish with classic Southwestern flavors.
- Ground Cumin: Offers a warm, earthy flavor and a hint of citrus, enhancing the depth and complexity of the dish's seasoning.
- Red Enchilada Sauce: Provides a rich, tangy, and mildly spicy base, tying all the ingredients together with its robust and savory flavor.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Seafood Infusion: Experiment with seafood by using shrimp or fish fillets instead of chicken. The seafood will absorb the spicy red chile sauce beautifully, creating a unique and flavorful dish.
- Vegetarian Twist: Substitute the chicken with diced tofu or tempeh for a vegetarian version of Pollo en Chile Rojo. Marinate the tofu or tempeh in the red chile sauce before cooking to infuse it with flavor.
🔪 How To Make Pollo en chile rojo
Step One: Place the onions and peppers into the electric pressure cooker.
Step Two: Layer the chicken breasts over the vegetables in the pressure cooker.
Step Three: Sprinkle salt, black pepper, garlic powder, and cumin over the chicken.
Step Four: Pour the enchilada sauce over the seasoned chicken. Cover the electric pressure cooker and cook on manual or pressure cook setting for 12 minutes.
Step Five: After the cooking cycle is complete, perform a quick release of the pressure.
Step Six: Using two forks, shred the cooked chicken and mix it in with the sauce. Serve the flavorful chicken mixture on warm flour tortillas or tortilla cones for a delicious meal.
👩🍳 Expert Tips
- Thickening the Sauce: If the sauce is too thin after cooking, you can simmer it uncovered for a few extra minutes to reduce and thicken it to your desired consistency.
- Garnish Creatively: Sprinkle fresh cilantro, crumbled queso fresco, a squeeze of lime juice, and a sprinkle of seeds like sesame or pumpkin seeds over the finished dish to enhance the flavors and add texture.
💭 FAQs
Pollo en Chile Rojo, or Chicken in Red Chile Sauce, is a traditional Mexican dish featuring chicken cooked in a rich, spicy sauce made from dried red chiles, tomatoes, and aromatic spices. This flavorful dish showcases the depth and complexity of Mexican cuisine.
Commonly, dried guajillo and árbol chiles are used to create the red sauce. Guajillo chiles impart a mild heat with a slightly sweet, tangy flavor, while árbol chiles add a sharper, spicier kick.
First, toast the dried chiles briefly to enhance their flavor, then soak them in hot water until softened. Blend the softened chiles with roasted tomatoes, garlic, onions, and spices like cumin and cloves to form a smooth sauce. This mixture is then cooked to deepen the flavors before combining with the chicken.
Yes, you can substitute the chicken with hearty vegetables such as mushrooms, zucchini, or tofu to create a vegetarian version of Chile Rojo. The robust red chile sauce pairs well with various ingredients, allowing for versatile adaptations.
Store any leftover Pollo en Chile Rojo in an airtight container in the refrigerator for up to 3-4 days. Transfer the Pollo en Chile Rojo to a freezer-safe container or bag and freeze for up to 2-3 months. Defrost the Pollo en Chile Rojo in the refrigerator overnight.
🧂Serving Suggestions
Pair Pollo en Chile Rojo With These:
- Mexican Rice: Serve fluffy Mexican rice cooked with tomatoes, onion, and spices. The savory flavors of the rice complement the rich and spicy sauce of the chicken.
- Plantain Tortillas: Warm and soft tortillas make the perfect vessel for scooping up the tender chicken and flavorful sauce. You can also use them to make tacos or tostadas for a fun and interactive meal.
- Cilantro Lime Slaw: Toss shredded cabbage with fresh cilantro, lime juice, and a touch of honey for a refreshing and crunchy side dish. The acidity of the lime and the freshness of the cilantro help cut through the richness of the Mexican chicken.
- Avocado Salad: Make a simple avocado salad with diced avocado, tomatoes, red onions, and cilantro, dressed with lime juice and olive oil. The creamy avocado adds a cooling contrast to pollo con chile rojo.
- Mango Salsa: Add a refreshing twist to your Pollo en Chile Rojo by serving it with a side of vibrant mango salsa. The sweet and tangy flavors of the salsa complement the spicy chicken dish beautifully.
🍽 Related Recipes
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Pollo en chile rojo
Ingredients
- 2 Yellow Onions halved and sliced
- 2 Red Bell Peppers seeded and sliced
- 4 Boneless skinless chicken breasts
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 28 Ounce Can Red Enchilada Sauce
Instructions
- Place the onions and peppers into the electric pressure cooker.
- Layer the chicken breasts over the vegetables in the pressure cooker.
- Sprinkle salt, black pepper, garlic powder, and cumin over the chicken. Pour the enchilada sauce over the seasoned chicken.
- Cover the electric pressure cooker and cook on manual or pressure cook setting for 12 minutes.
- After the cooking cycle is complete, perform a quick release of the pressure.
- Using two forks, shred the cooked chicken and mix it in with the sauce.
- Serve the flavorful chicken mixture on warm flour tortillas or tortilla cones for a delicious meal.
