Slow-Simmered Salvadoran Chicken with Tomato and Achiote

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs braised in a rich tomato and achiote sauce infused with garlic, onions, and mild spices, embodying Salvadoran comfort food. This Latin American-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, vegetable oil, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 50 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 tbsp vegetable oil
1 medium, diced white onion
4 minced garlic cloves
1 1/2 cups tomato sauce
2 tbsp achiote paste
1 cup chicken broth
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown them skin side down for 5 minutes until golden, flipping and browning the other side for 3 minutes. Remove and set aside.
Step 2: In the same pot, add 1 medium diced white onion and 4 minced garlic cloves, sauté over medium heat for 4-5 minutes until softened and fragrant.
Step 3: Stir in 2 tbsp achiote paste, 1 tsp ground cumin, and 1 tsp dried oregano; cook for 1 minute until spices bloom.
Step 4: Pour in 1 1/2 cups tomato sauce and 1 cup chicken broth, stirring to combine. Bring to a simmer.
Step 5: Return the browned chicken thighs to the pot, cover, and simmer gently over low heat for 35-40 minutes until chicken is tender and cooked through.
Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving warm with rice or tortillas.