Pollo rojo: yucatan red chicken with chipotle sauce

by Ed Halmagyi


  • 2 red onions, sliced
  • 2 sticks celery, sliced
  • 6 garlic cloves, minced
  • 1 bunch oregano, chopped
  • 2 tsp smoked paprika
  • 2 Tbsp extra virgin olive oil
  • 4 chicken thighs
  • salt and pepper
  • 2 Tbsp tomato paste
  • 1 small red chilli, chopped
  • 400g can diced tomatoes
  • 150ml red wine
  • 2 tsp raspberry vinegar
  • 2 Tbsp chipotle chillies in adobo sauce
  • ½ bunch coriander, chopped
  • ½ bunch mint, chopped
  • toasted tortillas, sour cream and lime wedges, to serve


1 Set a large saucepan over a medium heat and sauté the onions, celery, garlic, oregano and paprika in olive oil for 5 minutes until softened. Add the chicken thighs, season well, then fry for 5 minutes, until browned.
2 Mix in the chilli, tomatoes, wine, vinegar and chipotle sauce, then simmer for 40 minutes until the chicken is tender. Mix in the coriander and mint. Serve with toasted tortillas, sour cream and lime wedges.

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