Mexican Pollo Asado Chicken in Bravas Sauce
Sometimes inspiration strikes in the best possible way. This Mexican Pollo Asado Chicken in Bravas Sauce is one of those moments, a dish born from my love of classic Spanish flavors, but with an exciting Mexican twist.
Tender chicken thighs, simmered gently in a rich, savory sauce with onions, bell peppers, diced tomatoes, olives, and hearty white beans. But here’s the twist: I seasoned it with Spanglish Asadero’s Pollo Asado seasoning blend, turning an already flavorful meal into an unforgettable one.
My family couldn’t stop raving about this dish! They agree it’s one of the best recipe twists I’ve ever created. It’s comforting, packed with flavor, and cooks up beautifully right in the skillet, making cleanup a breeze.
I opted for chicken thighs to honor the original dish’s preference for dark meat, which perfectly absorbs the seasoning. However, you can use any chicken part you like or even a whole chicken, dark meat simply lets the flavors penetrate deeper. I also plated it with rice, which is the suggested Spanish way. I invite you to give it a try and leave me a review!
Try my best chicken recipes!
Dominican One Pot Chicken and Rice – Locrio
Dominican Stewed Chicken – Pollo Guisado
Quick Sofrito Chicken Bake
Latin Style Chicken Schnitzel
And many more! So go into my search bar and explore!
Mexican Pollo Asado in Bravas Sauce
Ingredients
- 2 tbsp olive oil
- 4 chicken thighs skin on
- 1/2 Spanglish Asadero Pollo Asado packet
- salt to taste
- 1/2 yellow onion sliced
- 1/2 red pepper sliced
- 2 fresh thyme sprigs
- 14 oz diced tomatoes canned
- 1/2 cup water
- 1 cup white beans I used Great Northern beans
- 1/2 cup green and black olives
- parsley to taste for garnish chopped
Instructions
- Preheat oven to 350°F.
- In a skillet, heat the olive oil over medium high heat and place the thighs skin side up. Sprinkle with salt, 1/4 Spanglish Asadero Pollo Asado packet and cook until browned. About 3 to 4 minutes.
- Turn the thighs over and again, sprinkle with salt, 1/4 Spanglish Asadero Pollo Asado packet and cook until browned. About 3 to 4 minutes.
- Cook in batches to avoid overcrowding if making a larger amount. Remove from the pan and set aside until needed.
- To the same pan add the chopped onion, sliced red peppers, and cook over low heat for 5 minutes. Add thyme (leaves only) and cook for 5 minutes longer.
- Pour in canned diced tomatoes, water, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick.
- Stir in olives and white beans.
- Next, put chicken on top of the sauce sprinkle with Paprika and bake uncovered in the preheated oven for 30 to 35 minutes.
- Sprinkle with chopped parsley and serve over rice.
