Chicken Country Style Pollo De Hacienda
Transport your taste buds to the rustic charm of a countryside hacienda with this hearty and soul-satisfying Chicken Country Style Pollo de Hacienda. This one-pot wonder features tender, golden-browned bone-in chicken thighs nestled in a fragrant medley of sautéed onions, garlic, carrots, and creamy potatoes, perfectly spiced with cumin, paprika, and oregano. Simmered in a rich tomato-infused chicken broth and finished with a bright splash of lime juice and fresh cilantro, this dish strikes the perfect balance of bold flavors and comforting simplicity. Ready in just over an hour, it's an ideal weeknight dinner or special weekend meal when served with crusty bread or fluffy white rice. Perfect for those seeking a delicious and easy "country-style chicken recipe," this dish effortlessly blends homestyle comfort with vibrant Latin-inspired flavors.
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Recipe Information
Ingredients
- 8 pieces Bone-in, skin-on chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 2 large Russet potatoes, peeled and cubed
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 4 cups Chicken broth
- 1 14-ounce can Diced tomatoes
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced carrots and cubed potatoes to the skillet, stirring occasionally, for 3-4 minutes.
Sprinkle the cumin, paprika, oregano, and remaining teaspoon of salt over the vegetables. Stir to coat evenly with the spices.
Pour in the chicken broth and diced tomatoes (with their juice). Stir well, then bring to a simmer.
Return the chicken thighs to the skillet, nestling them into the broth and vegetables. Cover the skillet with a lid.
Reduce the heat to low and simmer for 35-40 minutes, or until the chicken is cooked through and tender, and the vegetables are soft.
Stir in the lime juice and half of the chopped cilantro. Adjust salt and pepper to taste.
Garnish with the remaining cilantro before serving. Serve hot with warm crusty bread or white rice.
Nutrition Facts
Calories |
3899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.5 g | 324% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 8543 mg | 371% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 32.3 g | ||
| Protein | 251.8 g | 504% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 7928 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
