Slow-Simmered Salvadoran Chicken with Tomato and Achiote
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 ready in about 65 minutes pairs bone-in chicken thighs, vegetable oil, medium, diced 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.
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
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.
Frequently asked questions
How long does Slow-Simmered Salvadoran Chicken with Tomato and Achiote take to make?
Total time is about 65 minutes (15 min prep + 50 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 Slow-Simmered Salvadoran Chicken with Tomato and Achiote?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Slow-Simmered Salvadoran Chicken with Tomato and Achiote?
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 Slow-Simmered Salvadoran Chicken with Tomato and Achiote for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Simmered Salvadoran Chicken with Tomato and Achiote?
Latin American chicken 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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