Pollo de Guadalajara Recipe

Name: Pollo de Guadalajara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 Tablespoon Chili Powder; 1 Tablespoon Ground Cumin; 2 teaspoons Kosher Salt; 1 teaspoon Fresh Cracked Black Pepper; 1/4 teaspoons Cayenne Pepper; 1 clove Minced Garlic; 2 Tablespoons Chopped Fresh Cilantro Plus Extra For Garnish; 2 pounds Boneless, Skinless Chicken Breast Halves, 4 In Quantity; 1 cup Roasted Long Green Chilis; 1/2 cups Diced Red Onion; 1/2 cups Diced Plum Tomato, 2 In Quantity; 6 ounces, weight Shredded Colby-Jack Cheese, Don't Use Pre-shredded

Servings: persons

2 Tablespoons Olive Oil
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
2 teaspoons Kosher Salt
1 teaspoon Fresh Cracked Black Pepper
1/4 teaspoons Cayenne Pepper
1 clove Minced Garlic
2 Tablespoons Chopped Fresh Cilantro Plus Extra For Garnish
2 pounds Boneless, Skinless Chicken Breast Halves, 4 In Quantity
1 cup Roasted Long Green Chilis
1/2 cups Diced Red Onion
1/2 cups Diced Plum Tomato, 2 In Quantity
6 ounces, weight Shredded Colby-Jack Cheese, Don't Use Pre-shredded

1
Preheat oven to 400 degrees F.
2
Whisk together the oil, all the spices, and the cilantro in a medium bowl.
3
Add chicken breasts and turn to coat.
4
Refrigerate about 30 minutes.
5
Transfer chicken to a foil-lined baking sheet.
6
Arrange the roasted long-green chilis, the onion, and the tomato over each piece of chicken.
7
Sprinkle each piece of chicken with a little of the cheese.
8
Roast until the thickest piece of chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 20 minutes.
9
Remove chicken from oven and top with the remainder of the cheese.
10
Garnish with cilantro leaves.

646

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 13 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 Tablespoon Chili Powder, 1 Tablespoon Ground Cumin, 2 teaspoons Kosher Salt, and more.

Yes, Pollo de Guadalajara falls under the Soups & Stews 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 de Guadalajara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions