Braised Chicken in Spicy Poblano and Tomato Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender chicken thighs simmered in a smoky, mildly spicy poblano and tomato sauce inspired by traditional Mexican flavors from Puebla on Cinco de Mayo. This Mexican-inspired Cinco de Mayo recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, poblano peppers, Roma tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces (about 3 lbs) bone-in, skin-on chicken thighs
• 2 medium, roasted, peeled, and chopped poblano peppers
• 4 medium, diced Roma tomatoes
• 1 large, finely chopped white onion
• 4, minced garlic cloves
• 2 cups chicken broth
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped (for garnish) fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy skillet over medium-high heat. Pat dry 6 chicken thighs and season with 1 1/2 tsp salt and 1/2 tsp black pepper. Brown chicken skin-side down for 5-6 minutes until golden and crisp, then flip and cook 3 more minutes. Remove and set aside.
2. Step 2: In the same skillet, add 1 large finely chopped white onion and sauté for 4-5 minutes until translucent. Add 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 roasted, peeled, and chopped poblano peppers and 4 diced Roma tomatoes, cooking for 5 minutes until tomatoes soften.
4. Step 4: Pour in 2 cups chicken broth, scraping up any browned bits from the bottom. Return chicken thighs to the skillet, skin side up, cover, and reduce heat to medium-low. Simmer gently for 25 minutes until chicken is tender and cooked through.
5. Step 5: Taste sauce and adjust salt if needed. Garnish with 1/4 cup chopped fresh cilantro before serving.