How to make POLLO A LA MEXICAN, a quick and easy One Pan Meal and under $15!!!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are lower in calories, and banana peppers are often cheaper.

Prep the vegetables: rinse them, then cut half of the onion into strips and place on a plate.

Remove seeds from 3 jalapeños, cut into strips, and check for spiciness by smelling them.

Cut 4 Roma tomatoes, removing the ends and seeds, then cut into strips.

Rinse 4 potatoes, cut them into moons with the peel on, and set aside.

Coat the potatoes with oil and season with about 2 teaspoons of salt, then set aside.

Prepare the chicken drumsticks by making slits on both sides, then season with salt, black pepper, onion powder, garlic powder, and ground cumin.

Heat oil in a pan over medium-high heat, then add the seasoned chicken and sear for 2 minutes on each side.

Remove the chicken from the heat and set aside.

Add the potatoes to the pan and cook for 5 minutes, then remove them from the heat.

Add more oil to the pan, then sauté the onion and jalapeño for 3 minutes.

Add the tomatoes and cook for another 2 minutes, then add 1 minced garlic and mix for 30 seconds.

Add the hot tomato sauce and 1 cup of water to the pan, scraping the bottom, and season with salt and black pepper.

Bring the mixture to a simmer, then return the chicken and potatoes to the pan, cover, reduce heat to medium-low, and cook for 10 to 15 minutes until chicken is at 165°F and potatoes are tender.

Cooking Techniques

Equipment Needed

Spice Level: