Braised Chicken in Spicy Poblano and Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 40 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Braised Chicken in Spicy Poblano and Tomato Sauce take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Chicken in Spicy Poblano and Tomato Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep poblano peppers from drying out.

Can I substitute ingredients in Braised Chicken in Spicy Poblano and Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Chicken in Spicy Poblano and Tomato Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Chicken in Spicy Poblano and Tomato Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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