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’s 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. What’s not to love? Naturally, I had to make this sauce with chicken. In other words, Pollo a la Diabla, or Mexican Deviled Chicken.
I’m 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’s 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, add the seeded and deveined chilis (no need for the seed). Once the water boils, cover and turn off the heat. Return in 15 minutes or when the chilis are soft. To a blender, add chilis, tomatoes, chipotle, onion, garlic, and salt. The mixture will be a thick. It’s a very red sauce. Set it aside until you’re ready to use.
Now, time for the chicken. Salt the chicken and brown on all sides. I’m 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’s “a leg man” when it comes to this dish. LOL!
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. So yummy! So satisfying! Pollo a la Diabla, or Mexican Deviled Chicken, for the winner dinner!
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.