Slow-Simmered Salvadoran Chicken with Tomato and Chile

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

Tender chicken thighs cooked slowly in a rich tomato and chile sauce inspired by Salvadoran home cooking. This latin american-inspired chicken 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
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Ingredients

Instructions

  1. Step 1: Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Cover, reduce heat to low, and simmer gently for 40 minutes until the chicken is tender and the sauce has thickened.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with rice or tortillas.

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Frequently asked questions

How long does Slow-Simmered Salvadoran Chicken with Tomato and Chile 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 Chile?

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 Chile?

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 Chile 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 Chile?

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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