Mexican Deviled Chicken (Pollo a la Diabla) + VIDEO

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, 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 chiles, tomatoes, chipotle, onion, garlic, and salt.

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.

Print Recipe

5 from 5 votes

Mexican Deviled Chicken (Pollo a la Diabla)

Pollo a la Diabla, or Mexican Deviled Chicken, is a great weeknight meal that the entire family will love. It comes together quickly and is full of yummy, robust flavors. Enjoy!

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Course: Dinner

Cuisine: Mexican

Servings: 4

Author: Maggie Unzueta

Ingredients

• 2 lbs chicken legs or thighs
• 4 guajillo chiles seeded and deveined
• 3 chile de arbol seeded and deveined
• 2 cups water
• 3 to tomatoes halved
• ½ chipotle pepper
• ½ onion diced
• 1 garlic clove
• 2 cups chicken broth divided
• 2 tablespoons olive oil
• Salt and pepper

Instructions

• Toast chiles on each side on a hot griddle.
• Turning frequently.
• (Be careful not to burn the chiles).
• Seed and devein the guajillo chiles and chile de arbol.
• In a stock pot, add the chiles.
• Add enough water to cover the chiles, about 2 cups.
• Bring to a boil.
• Turn off the stove.
• Cover and return in 15 minutes or until the chiles are soft.
• To the blender, add the chiles, 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 chile 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.

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