Pollo A La Mexicana

Name: Pollo A La Mexicana (One-Pan Chicken)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs chicken drumsticks; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp black pepper; 1 tsp salt; 1 tbsp sazon seasoning; 2 tbsp yellow mustard; 1 jalapeño, sliced; 1 medium tomato, chopped; 1 red bell pepper, sliced; 1/2 white onion, sliced; 3 green onions, chopped; 8 oz can tomato sauce; 1 cup water; 1 tbsp chicken bouillon powder

Pollo A La Mexicana is a traditional one-pan Mexican chicken dish where drumsticks cook low and slow in a savory sauce of tomatoes, peppers, and onions seasoned with sazon for authentic, fall-off-the-bone tenderness.

🌍Mexican 🏷️Pollo a la mexicana 🏷️Chicken drumsticks 🏷️Mexican food 🏷️One-pan meal Weeknight dinner

🏷️

🏷️Comfort food

-0:00

TikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 lbs chicken drumsticks
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp salt
1 tbsp sazon seasoning
2 tbsp yellow mustard
1 jalapeño, sliced
1 medium tomato, chopped
1 red bell pepper, sliced
1/2 white onion, sliced
3 green onions, chopped
8 oz can tomato sauce
1 cup water
1 tbsp chicken bouillon powder

16 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, season the chicken drumsticks with olive oil, garlic powder, onion powder, black pepper, salt, sazon seasoning, and yellow mustard.
2
Mix well to ensure the chicken is evenly coated with the seasonings.
3
Heat oil in a large skillet over medium-high heat. Add the seasoned chicken to the hot pan.
4
Sear the chicken on all sides until nicely browned.
5
Cover the skillet with a lid and let the chicken cook until it's tender and almost falling off the bone.
6
While the chicken cooks, prepare the vegetables by slicing the jalapeño, red bell pepper, white onion, and chopping the tomato and green onions.
7
Add all the chopped vegetables to the skillet with the cooked chicken.
8
Pour in the tomato sauce and water, then sprinkle the chicken bouillon powder over everything.
9
Stir everything together to combine.
10
Cover the skillet again and let it simmer for about 15 minutes to allow the flavors to meld and the vegetables to soften.
11
Serve hot, optionally with Mexican rice and corn.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat chicken dry before searing to develop a light golden crust that locks in juices.
Don't skip the initial oil sear—it builds flavor through the Maillard reaction before the liquid braise.
Slice jalapeños into rings so they infuse the sauce evenly; remove them at the end if you prefer milder heat.
Simmer uncovered for the last 5 minutes to reduce sauce slightly and intensify flavors.

Substitutions

yellow mustard → Dijon mustard or omit (mustard adds tanginess; omitting makes it less acidic)
sazon → 1 tsp cumin + 1/2 tsp garlic powder + pinch annatto (replicates sazon's core flavors)
jalapeño → serrano pepper or green bell pepper (serrano is hotter; bell pepper adds sweetness with no heat)

Storage & make-ahead

Cool completely and store in an airtight container in the refrigerator up to 3 days. Reheat on the stovetop over medium heat or in a 350°F oven for 15 minutes until warmed through.

Common Questions

Can I use chicken breasts instead of drumsticks?

Yes, but reduce simmering time to 20–25 minutes to prevent drying out. Drumsticks are preferred for their flavor and moisture.

What does sazon seasoning do in this recipe?

Sazon adds the signature savory, slightly spiced depth that defines authentic pollo a la mexicana. It combines garlic, cumin, and annatto for color and flavor.