Pollo con Papas is a traditional Cuban dish consisting of chicken and potatoes simmered in a delicious red sauce. Serve this dish alone or with Mexican rice. Those new to this cuisine will find this dish will be surprised at its simplicity.
The 2 main ingredients of the dish are roasted, this gives them a very special flavor. The potatoes absorb all the juice providing an exquisite result!
Pollo con Papas
Pollo con Papas is always served on top of rice or pasta as well as vegetables like corn on the cob or peas. These ingredients make up what some would call "the holy trinity" because they go so well together. The recipe varies slightly depending on where you live but usually includes onions and garlic.
Ingredients
This ingredients list may seem long but you should already have most of these ingredients on hand in your pantry or fridge already.
- olive oil
- salt
- pepper
- chicken thighs or legs
- Guajillo chilis, deseeded
- Roma tomatoes
- water
- onion
- garlic
- chicken bouillon
- Bay leaf
- Thyme
- Mexican Oregano
- Coriander
- Carrots
- Spanish olives
- Potatoes
See the recipe card for quantities.
How to Make Pollo con Papas
Follow these eight steps below you will have a delicious and flavorful meal that the entire family will enjoy.
Step 1: Brown the chicken
Heat the olive oil in a large skillet. Season the chicken with salt and pepper and place skin side down in the pan. Cook each side till browned for about 5 minutes per side.
Step 2: Cook the chilies
While the chicken is frying, place the chilis in a bowl of water and place in the microwave for 3 minutes. Remove and let sit for 5 minutes.
Step 3: Blend the tomatoes and chilies
Add the tomatoes, water, and chilis to the blender. Blend till smooth, then strain through a fine strainer. Press through with a spatula till all the pulp and just has been pressed through.
Step 4: Add the seasonings
Remove the chicken from the pan and add the onion and garlic and cook for 3 minutes. Add the chicken bouillon, bay leaf, thyme, oregano, and coriander and stir.
Step 5: Add the veggies
Add the carrots and potatoes and cook for 5 minutes, stirring often.
Step 6: Add the tomato sauce
Then, add the tomato puree and stir. Cook for 10 minutes.
Step 7: Add the chicken
Add the chicken into the sauce and simmer over medium heat for 30 minutes.
Step 8: Finish the dish
Add the olives and continue simmering for another 5 minutes. Remove the bay leaf before serving. Serve over rice or with bread.
Hint: use a dutch oven and a deep skillet to make this flavorful dish.
Substitutions
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Pollo con Papas.
- Knorr Swissa - regular chicken bouillon or broth will work instead.
- Oregano - use regular oregano in place of Mexican oregano if needed.
Variations
Want to personalize this Pollo con Papas recipe? Here are some of my tried and true tips for changing up this recipe.
Celery - Try adding some celery along with the potatoes to add more flavor.
Creamy - Make it creamy by stirring in sour cream or cream right before serving.
Spicy - Add a pinch of cayenne pepper for a spicy kick!
Equipment
You need a few kitchen tools to help you make this easy recipe!
- knife and cutting board
- large pot or deep skillet
- blender
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Tips
Do you want to make sure that your recipe turns out well? Here are my best tips for making this recipe!
- After the sauce is made, you can strain it to get rid of any of the pieces of chili skin that might not have blended well.
- You can soften the chilis in a couple of different ways. You can place them in boiling water and boil for 2 minutes, turn off the water and cover with a lid for 5 minutes. Another way to soften them, add them to a bowl of water and place them in the microwave for 3 minutes. Let sit for 5 minutes before removing from the water and blending.
- Chicken should reach a temperature of 165°.
More Chicken Recipes
Do you like Chicken recipes? Here are some recipes you may also like to try
FAQ
Do you have questions about Pollo Con Papas? Here are some of the most commonly asked questions about this recipe.
Pollo con Papas is Spanish, and it means Chicken with Potatoes.
If you need to reheat this dish place it in a 350-degree oven for 15-20 minutes, depending on size. If making individual servings, microwaving works as well.
Store leftovers in an airtight container inside the fridge. It's ideal for this dish to be consumed within 3 days.
Pollo con Papas Video
Pollo con Papas
Ready to get cooking? Remember that you can print this recipe if you would like.
Pollo con Papas
Equipment
- food processor or blender
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 chicken thighs or legs or both skin-on, bone in
- 2 Guajillo chilis deseeded
- 6 Roma tomatoes
- 1 cup water
- ½ onion finely diced
- 3 garlic cloves minced
- 2 teaspoons chicken bouillon
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon Mexican oregano
- ½ teaspoon coriander
- 4 potatoes peeled and cut into bite size pieces
- 2 carrots diced
- ⅓ cup Spanish olives
Instructions
- Gather all the ingredients needed.
- Heat olive oil in a large skillet. Season the chicken with salt and pepper and place skin side down in the pan. Cook for 5 minutes per side until browned.
- While the chicken is frying, place the chilis in a bowl of water and microwave for 3 minutes. Remove and let sit for 5 minutes.
- Add the tomatoes, water and chilis to a blender. Blend until smooth, then strain through a fine strainer. Press through with a spatula until all the pulp has been pressed through.
- Remove the chicken from the pan. Add the onion and garlic and cook for 3 minutes. Add the chicken bouillon, bay leaf, thyme, oregano and coriander and stir.
- Add the carrots and potatoes and cook for 5 minutes, stirring often.
- Add the tomato puree and stir. Cook for 10 minutes.
- Add the chicken into the sauce and simmer over medium heat for 30 minutes.
- Add the olives and continue simmering for another 5 minutes. Remove the bay leaf before serving.
- Serve with bread or over a bed of rice.
- Enjoy every bite!
Video
Notes
After the sauce is made, you can strain it to get rid of any of the pieces of chili skin that might not have blended well.
You can soften the chilis in a couple of different ways. You can place them in boiling water and boil for 2 minutes, turn off the water and cover with a lid for 5 minutes. Another way to soften them, add them to a bowl of water and place them in the microwave for 3 minutes. Let sit for 5 minutes before removing from the water and blending.
Chicken should reach a temperature of 165°.
Darryl Manco, REALTOR® says
I made this today, and it is really simple as well as tasty. Layers of flavors that melt together. I did sweat the chicken after first browning, and you do have to take the time to sieve the tomato puree. Instead of water and bouillon, I used homemade broth.
Karin and Ken says
I’m so happy you enjoyed this recipe! I love it and we eat it regularly. I can’t thank you enough for taking the time to let me know. As always you made my day. All the best. Karin
BRANDON says
Made this easy recipe several times now and it tastes great. Thank you for sharing
Karin and Ken says
As always you are most welcome! I try my best. So glad you’re enjoying this recipe. It’s a personal favorite. All the best. Karin