There’s something special about a homemade meal that fills the kitchen with the aroma of roasted vegetables, warm spices, and slow-simmered chicken. This Mexican Chicken in Roasted Tomato Sauce is a comforting family-style dish featuring tender chicken cooked in a rich, smoky tomato sauce infused with garlic, peppers, and aromatic spices. It’s simple enough for a weeknight dinner yet flavorful enough to become a favorite at your table. Serve it with warm tortillas and rice for a complete meal that everyone will love.

Ingredients

For the Chicken

• 5 chicken drumsticks, skin removed
• 4 bone-in chicken thighs, skin removed and cut in half
• Salt and black pepper, to taste
• 2 to 3 tablespoons vegetable or canola oil

For the Sauce

• 5 large Roma tomatoes
• ½ orange bell pepper, sliced
• ⅓ large onion, divided
• 2 jalapeño peppers (optional)
• 2 large garlic cloves, minced
• 1 teaspoon Mexican oregano
• 1 teaspoon whole cumin seeds
• 3 whole allspice berries
• 2 bay leaves
• 2 teaspoons white vinegar
• 1½ cups water
• Salt and black pepper, to taste

To Finish

• Small handful fresh cilantro, chopped

Instructions

Season the chicken pieces generously with salt and black pepper. Set aside while preparing the vegetables.

Place the tomatoes, jalapeños, half of the onion, and bell pepper over an open flame, grill pan, or under a broiler. Roast until lightly charred and softened. Remove and allow them to cool slightly.

Slice the remaining onion into thin strips and chop the cilantro. Set aside.

Place the roasted tomatoes, roasted onion, oregano, cumin seeds, allspice berries, vinegar, water, a pinch of salt, and black pepper into a blender. Blend until completely smooth.

Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides. The chicken does not need to be fully cooked at this stage. Remove the chicken and set aside.

If there is excessive grease in the pot, carefully remove most of it, leaving just enough to sauté the vegetables.

Add the sliced onion, bell pepper, and jalapeños to the pot. Cook for several minutes until softened.

Stir in the minced garlic and bay leaves. Cook for about 30 seconds until fragrant.

Pour the blended tomato sauce into the pot and stir well.

Return the chicken to the sauce, making sure the pieces are partially submerged. Bring the mixture to a gentle simmer.

Cover and cook on low heat for 25 to 30 minutes, or until the chicken is tender and fully cooked.

Sprinkle the chopped cilantro over the top just before serving.

Serve hot with Mexican rice, warm corn tortillas, or your favorite side dishes.

Notes and Tips

• Roasting the vegetables adds a deeper, slightly smoky flavor to the sauce.
• Removing the chicken skin helps keep the dish lighter while still allowing the meat to remain tender.
• For a milder version, omit the jalapeños or remove all seeds before roasting.
• Bone-in chicken provides the richest flavor, but boneless thighs can also be used.
• The sauce thickens as it simmers; if needed, add a splash of water to reach your preferred consistency.
• Leftovers taste even better the next day after the flavors have had time to develop.

If you make this recipe, share your experience and tell us what you served alongside it. Family recipes are always better when they’re shared, and we’d love to hear your favorite way to enjoy this comforting Mexican classic!