Pollo Caliente Vincente Recipe

Name: Pollo Caliente Vincente
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pollo Caliente Vincente; 12-14 Skinless Chicken Thighs; 1 Medium to large white onion halved and sliced thin; 4-5 Cloves of finely chopped garlic; 1 14oz. can of beef or chicken broth; 1 7 oz can of chipotle peppers in adobo sauce; 1 7 oz can of tomato sauce; 1 1 lb. bag of frozen vegetable medley (thaw under running water in a colander); (optional); 6-8 oz sliced white mushrooms; 1 tsp. oregano; 1 tsp. basil; Salt, pepper & hot sauce to taste; 2 tbsp olive oil

Servings: persons

Pollo Caliente Vincente
12-14 Skinless Chicken Thighs
1 Medium to large white onion halved and sliced thin
4-5 Cloves of finely chopped garlic
1 14oz. can of beef or chicken broth
1 7 oz can of chipotle peppers in adobo sauce
1 7 oz can of tomato sauce
1 1 lb. bag of frozen vegetable medley (thaw under running water in a colander)
(optional)
6-8 oz sliced white mushrooms
1 tsp. oregano
1 tsp. basil
Salt, pepper & hot sauce to taste
2 tbsp olive oil

1
Heat a large electric skillet to high. Add the oil and quickly brown the chicken on both sides. About two minutes per side. Remove chicken when browned and set aside. Add onion and garlic and stir constantly until onion softens and turns translucent. Take care not to let the garlic burn. At this point add the broth and stir. As broth starts to simmer stir in the tomato sauce. Coarsely chop all of the chipolte peppers and add the adobo sauce. Add to the skillet and stir well. Taste and add salt and black pepper to taste as needed. Add hot sauce, the oregano & basil. As the sauce begins to simmer, add the vegetables (optional). Stir, and return the chicken to the skillet. Wait until it starts to simmer briskly, then cover and lower heat to 210 degrees. Let simmer for one hour. Serve over white rice with a green salad on the side and accompanied by cold beer. For those of you who might consider this a bit too hot, adjust the amount of chipotles and adobo to suit,
2
Serves four hungry guys.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pollo Caliente Vincente, 12-14 Skinless Chicken Thighs, 1 Medium to large white onion halved and sliced thin, 4-5 Cloves of finely chopped garlic, and more.

Yes, Pollo Caliente Vincente falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pollo Caliente Vincente

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions