Mexican Pollo Asado in Bravas Sauce
A vibrant Mexican-inspired skillet dish with tender chicken thighs simmered in bravas sauce, peppers, tomatoes, olives, white beans, and Mexican Pollo Asado seasoning.
Servings: 4 servings
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.