Mexican Deviled Chicken, or Pollo a la Diabla, is a great weeknight meal. It comes together quickly and is full of yummy, robust flavors.
Do you know Camarones a la Diabla?
That sauce is killer. Pun intended. Ha! 🙂
It is one of my favorite sauces to make. I know my family will eat it, and it’s delicious! It’s a “lick the plate clean” kind of dish.
Naturally, I had to make this sauce with chicken. In other words, Pollo a la Diabla, or Mexican Deviled Chicken.
I am not reinventing anything here.
Pollo a la Diabla, or Mexican Deviled Chicken, is a favorite when it comes to Mexican food dishes.
In Mexico, we often make the same sauce to cook different types of meat. No shrimpy thingy here. It is all chicken.
They say that “the devil is in the details” but this is super simple to make. Let me show you how easy this sauce comes together.
Disclosure: This post contains affiliate links.
In a large stock pot
Once the water boils, cover and turn off the heat.
Return in 15 minutes or when the chilis are soft.
To a blender, add chiles, tomatoes, chipotle
The mixture will be a thick.
It is a very red sauce. Set it aside until you are ready to use.
What to do if the sauce for Pollo a la Diabla is too spicy?
Taste the sauce before adding it to the chicken. If your sauce is too spicy, here are a few things you can do:
1. Add 1 tomato
2. Add 1/4 cup ketchup.
3. If you want it sweeter, you can add 1/2 cup ketchup.
3. If you don’t like it sweet, add 1/2 cup chicken broth. You can add water too, but you will also need to add a little salt.
4. Omit the chipotle.
Now, time for the chicken.
Salt the chicken and brown on all sides.
I am using chicken legs because they are super tasty and cheap.
See why this makes a great family meal? You can use whatever cut of chicken your budget allows.
I personally feel like chicken legs are undervalued in the the American culture. The Hubs says he is “a leg man” when it comes to this dish. LOL!
Freezing the Pollo a la Diabla Sauce
Making the sauce ahead of time is a HUGE time saver and very easy to do.
Let the sauce cool completely at room temperature.
Place in a plastic freezer bag.
Put in freezer. It will take roughly 1 hour to become fully solid.
The sauce can last from 4-6 months in the freezer.
In the fridge, the sauce can last 4-5 days.
Regional Versions:
The recipe for this sauce varies from region to region.
Some people will add ketchup.
Others will add different dried chiles or fresh chiles.
I have seen people use Jugo Maggi and lime juice.
The thing is: the sauce has to be spicy, but not so hot that you can’t eat it.
Then add the sauce and remaining chicken broth.
Cover and let sit for 25 minutes or until chicken is done.
The sauce will have thickened up slightly.
So yummy! So satisfying! Pollo a la Diabla, or Mexican Deviled Chicken, for the winner dinner!
How to Bake Pollo a la Diabla
Preheat the oven to 425 degrees F.
Line a baking sheet with foil.
Spray with oil.
Arrange the chicken evenly and bake for 25 minutes.
Flip the chicken.
Pour sauce all over the chicken. Make sure the chicken is fully coated with the sauce.
Bake for an additional 10 minutes, until cooked through.
Watch Video How to Make Pollo a la Diabla
- 2 lbs chicken legs or thighs
- 4 guajillo chilis, seeded and deveined
- 3 chile de arbol chilis, seeded and deveined
- 2 cups water
- 3 tomatoes, halved
- ½ chipotle pepper
- ½ onion, diced
- 1 garlic clove
- 2 cups of chicken broth (divided)
- 2 tablespoons olive oil
- Salt and pepper
- Toast chilis on each side on a hot griddle.
- Turning frequently.
- (Be careful not to burn the chilis).
- Seed and devein the guajillo chilis and chile de arbol.
- In a stock pot, add the chilis.
- Add enough water to cover the chilis, about 2 cups.
- Bring to a boil.
- Turn off the stove.
- Cover and return in 15 minutes or until the chilis are soft.
- To the blender, add the chilis, tomatoes, chipotle pepper, onion, garlic, salt, and ½ cup chicken broth.
- Blend until smooth and set aside.
- In a large pan, heat olive oil.
- Salt the chicken.
- Add the chicken and brown on all sides.
- Remove the chicken from the pan.
- Make sure the heat is on low and add the tomato chili sauce and remaining chicken broth.
- Gently scrape the bottom of the pan.
- Return the chicken to the pan.
- Cover and cook for 25 minutes or until the chicken is thoroughly cooked.
- Serve with white rice.
- Enjoy.
Pin It For Later
Camarones a la Diabla, or Mexican Deviled Shrimp
Crank up the heat with Camarones a la Diabla, or Mexican Deviled Shrimp. This typical Mexican seafood recipe is delicious but very, very spicy. Serve with rice, lime wedges, and a large glass of water. Enjoy!
Chicken Drumsticks in Tamarind Chili Sauce
What a robust and flavorful dish! Chicken Drumsticks in Tamarind Chili Sauce is the perfect blend of spicy and sweet. Can you say DELICIOUS?!
For More Mexican Chicken Recipes
Entomatadas de Pollo (Chicken Entomatadas)
Enmoladas de Pollo (Chicken Mole Enchiladas)
Ensalada de Pollo (Creamy Mexican Chicken Salad)
Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano)
Chicken Tinga Tostadas
Chicken Drumsticks in Tamarind Chile Sauce
Mexican Chicken Torta
Chicken in Creamy Chipotle Sauce, or Pollo al Chipotle
Caldo de Pollo, or Mexican Chicken Soup
Pollo Adobado (Chicken in Adobo Sauce)
Pozole Blanco, or White Chicken Pozole
Pollo en Crema
Ginny says
Wow! Septiembre Fiesta is coming up and that Mexican sauce sounds like I can use it in many things. Thanks!
Maggie Unzueta says
Very versatile and always delicious. Hope you try this recipe out! 🙂
Anjali says
that sauce!!
Maggie Unzueta says
Oh yeah! That’s the best part..
Paige says
This chicken looks amazing!
Paige
http://thehappyflammily.com
Maggie Unzueta says
Thank you. My family loves this recipe!
prasanna hede says
wonderful recipe! Your clicks are making me drool!
Maggie Unzueta says
Then I’m doing my job. 😉 LOL.
sue | theviewfromgreatisland says
I love anything ‘deviled’ ~ this looks soooooo delicious! I also happen to have a whole bag of those little chiles just waiting to be used…
Maggie Unzueta says
Perfect! let me know how it goes 🙂
Tracy | Baking Mischief says
Mmmmm. This looks so good. I’ve never cooked with either of those chilis before. I’ll have to see if I can track them down locally.
Maggie Unzueta says
They’re easy to work with. Chilis all the way!
Denay DeGuzman says
What a wonderful Mexican chicken recipe! When I cook I like to mix things up and try new recipes. You’re always introducing me to fantastic new dishes and flavors. I love your blog!
Maggie Unzueta says
Hope you do. You’ll love this dish!
Sharon Glascoe says
You always have the best recipes, Maggie! They remind me of my grandma’s cooking. Cannot wait to try this chicken!
Maggie Unzueta says
My husband said the same thing. He said it reminded him of his grandma’s cooking minus the spice. 🙂
vicki says
Wow! Looks spicy! This chicken has got to be good with all of that sauce!
Maggie Unzueta says
That sauce is killer. Pun intended! 🙂
Sandra Dee says
Is the chipotle a dried or in adobo sauce???
(I’m guessing it’s dried.)
Maggie Unzueta says
Chipotle in adobo sauce. Dried chipotle is hard for me to find in the US. In Mexico, I can find it everywhere.
Estella Marquez says
Sounds wonderful.
I’ll use New Mexico dried chilis.
Maggie Unzueta says
New Mexico Dried Chilis would be good too. The sauce for Pollo a la Diabla is delicious!
Mary says
Do you use the water the peppers were in.
dominik says
this recipe looks so good i cant wait to try it it looks amazing thank you
Maggie Unzueta says
Thanks. Hope you like it!
Maggie Unzueta says
Thank you! You’re going to love this recipe.