Chicken Aguascalientes

"A great country style chicken with its origins based in Mexico. Pan fried potatoes the perfect side for sopping up the pan sauce that comes from the chicken and tomatoes. This is a favorite in our household. We serve with shredded lettuce, jalapenos and fried potatoes. (The ingredients in country recipes tend to be rough chopped)"
 
Download
photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
photo by loof751 photo by loof751
photo by Annacia photo by Annacia
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
Ready In:
1hr 10mins
Ingredients:
13
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Sprinkle chicken with salt and pepper.
  • In 12 inch skillet brown chicken in cooking oil about 15 minutes.
  • Add onion and garlic; cook 5 minutes more.
  • Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
  • Remove chicken to platter, keep warm.
  • Measure pan juices; add water to make 2 cups. Return to skillet.
  • Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
  • Spoon some sauce over chicken; pass remainding sauce.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Lorac
    Delicious! I made this as directed except for doubling the cinnamon as sugested by another reviewer.Thank you for a great recipe.
     
  2. DailyInspiration
    We really enjoyed this dish. I used chicken thighs and drumsticks as we love dark meat. So easy and such a rewarding outcome. Thanks for the post! Made for Everyday is a Food Holiday, October, 2011.
     
  3. Annacia
    I made one serving using a breast half and it turned out wonderfully. I used some cut onion and a small shallot for the onion and doubled the cinnamon. Great flavor and very easy to make. This is a dish that will be enjoyed year round by your entire family. Instead of the potatoes I used rice cooked in chicken broth. Yumm
     
  4. JustJanS
    Wow, this was better than I really expected it to be. I used the fresh tomatoes skinning but not bothering to seed them. I cooked the chicken and found I had way more than two cups of pan juices left. I'm not fond of flour thickened sauces, so removed the chicken and reduced the liquid at a hard boil until it was a nice sauce consistency. It made for a rich and delicious sauce and I would do that again. I'm not fond of cloves so wasn't worried my DIL didn't have any-just doubled the cinnamon.
     
  5. mightyro_cooking4u
    Enjoyed this very much. The flavors were terrific. Made for Holiday tag.
     
Advertisement

Tweaks

  1. Annacia
    I made one serving using a breast half and it turned out wonderfully. I used some cut onion and a small shallot for the onion and doubled the cinnamon. Great flavor and very easy to make. This is a dish that will be enjoyed year round by your entire family. Instead of the potatoes I used rice cooked in chicken broth. Yumm
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes