Slow-Simmered Salvadoran Chicken with Tomato and Chile

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

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 drafted and published.

Tender chicken thighs cooked slowly in a rich tomato and chile sauce inspired by Salvadoran home cooking. This Latin American-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in chicken thighs
1 1/2 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
1 medium, diced white onion
4, minced garlic cloves
3 medium, chopped ripe tomatoes
2, stems removed and soaked dried guajillo chiles
2 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/4 cup, chopped (for garnish) fresh cilantro

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper evenly.
Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken thighs for 4 minutes per side until golden; transfer to a plate.
Step 3: In the same pot, add 1 diced medium white onion and 4 minced garlic cloves. Sauté for 3-4 minutes until fragrant and translucent.
Step 4: Add 3 chopped medium ripe tomatoes and 2 soaked, stemmed dried guajillo chiles to the pot. Cook for 5 minutes, stirring occasionally until tomatoes break down and the mixture thickens.
Step 5: Pour in 2 cups chicken broth, then stir in 1 tsp ground cumin and 1 tsp dried oregano. Return the chicken thighs to the pot, submerging them in the sauce.
Step 6: Cover, reduce heat to low, and simmer gently for 40 minutes until the chicken is tender and the sauce has thickened.
Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with rice or tortillas.