Entree: Mexico – Pacific Coast Mexico — Nayarit – Pollo a la Cazuela (Chicken in a Cazuela)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 3.5 lb (1.6 kg) bone-in chicken pieces (thighs and drumsticks), about 6 pieces
- 1 1/2 tsp (7 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large white onion, quartered (about 8 oz / 225 g)
- 4 roma tomatoes (or 2 cups / 450 g chopped ripe tomatoes)
- 3 cloves garlic
- 2 serrano chiles or 2 jalapeños, stemmed (leave seeds for more heat)
- 1 medium green bell pepper, seeded and sliced (about 6 oz / 170 g)
- 2 medium carrots, peeled and cut into 1/2-inch (1 cm) rounds (about 6 oz / 170 g)
- 1 medium chayote, peeled and cut into 1-inch (2.5 cm) pieces (about 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 2 bay leaves
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) water or low-sodium chicken broth (for rice)
- 2 cups (480 ml) chicken stock (for stew)
- 2 tbsp (30 ml) vegetable oil or rendered chicken fat (for rice and finishing)
- 2 tbsp (8 g) chopped fresh cilantro, plus extra for garnish
- 1 lime, cut into wedges (for serving)

Instructions

Short Description:
A rustic Nayarit-style chicken stew of bone-in chicken pieces simmered in a fresh tomato-garlic sauce with local vegetables, finished with cilantro and served with fluffy white rice.

Regional Notes:
This Pacific Coast (Nayarit) variation uses bone-in chicken and fresh tomatoes for a bright tomato-based sauce and includes local vegetables such as chayote and carrot. It is traditionally cooked in a cazuela (clay pot) and served with rice, giving it a homestyle coastal flavor distinct from interior or central Mexican cazuelas.

1. Pat chicken pieces dry and season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. In a large heavy pot or traditional cazuela over medium-high heat, add 2 tbsp vegetable oil. Brown the chicken in batches, 4–5 minutes per side, until golden (internal color not fully cooked). Transfer chicken to a plate.
2. Reduce heat to medium. In the same pot add onion, garlic, and serrano/jalapeños and cook, stirring, until onion is softened and garlic fragrant, about 3 minutes.
3. Meanwhile, place the roma tomatoes in a blender or food processor with half the cooked onion mixture (reserve the rest) and puree until smooth. If you prefer a chunkier sauce, pulse to coarse-chopped consistency.
4. Return the reserved onion-pepper mixture to the pot if removed. Pour in the tomato purée and bring to a gentle simmer, scraping any browned bits from the bottom. Cook 5–7 minutes to concentrate flavors.
5. Add the sliced green bell pepper, carrots, chayote, potatoes, dried oregano, ground cumin, bay leaves, and 2 cups chicken stock. Stir to combine and bring to a simmer.
6. Nestle the browned chicken pieces into the sauce, skin side up. Reduce heat to low, cover partially, and simmer gently until chicken and vegetables are tender, about 30–35 minutes. Check once or twice and spoon sauce over chicken. Add additional water or stock (1/4 cup / 60 ml) if the sauce becomes too thick.
7. While the chicken simmers, prepare the rice: in a medium saucepan, heat 1 tbsp oil over medium heat. Add the rinsed rice and toast, stirring, 2–3 minutes until opaque. Add 3 cups water or broth and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and cook 18 minutes. Remove from heat and let rest 5 minutes, then fluff with a fork.
8. When chicken is cooked through and vegetables tender, taste the sauce and adjust salt. Stir in 2 tbsp chopped cilantro and 1 tbsp oil or rendered chicken fat for gloss if desired. Remove bay leaves.
9. Serve Pollo a la Cazuela hot over or alongside the warm white rice, garnished with extra cilantro and lime wedges for squeezing at the table.