Pollo a la Diabla (Devilled Chicken)
Tender chicken thighs braised in a fiery brick red guajillo and árbol sauce, a bold family dinner that suits rice and tortillas.
Made with Mexican chicken stock (caldo de pollo) and Salsa a la diabla. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £3.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken with salt. Heat the oil in a wide, lidded pan over a medium high heat and brown the thighs for 4 minutes each side. Remove to a plate.
8 min - 2
Lower the heat, cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
6 min - 3
Pour in your ready made salsa a la diabla (see the base recipe) and your ready made Mexican chicken stock (see the base recipe). Bring to a simmer.
- 4
Return the chicken to the pan, cover and cook gently for 20 to 25 minutes, until the chicken is tender and there is no pink inside.
23 min - 5
Uncover and simmer for 5 minutes to thicken. Scatter with coriander and serve with lime wedges.
Tips
- Brown the chicken well. It gives the sauce a rounder, deeper flavour.
- The sauce thickens as it cools, so loosen with a splash of stock when reheating.
- Serve with rice, warm tortillas or boiled potatoes to soak up the sauce.
- Check the thickest piece is steaming hot with no pink before serving.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze in portions for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use chicken breast?
Yes, but it dries easily. Cut it into large chunks and simmer for only 12 to 15 minutes, until just cooked through.
Can I use water instead of the chicken stock?
Yes, with a pinch more salt. The chicken stock adds depth, but water works for a lighter sauce.
Can I make it ahead?
Yes. It is even better the next day. Reheat gently until steaming hot all the way through.
More made with mexican chicken stock (caldo de pollo)
Guajolote en Mole Rojo (Turkey in Red Mole)
DFEFNFCrema de Calabaza con Chipotle (Smoky Squash Soup)
GFEFNFFrijoles Charros (Mexican Cowboy Beans)
DFEFNFCaldo de Queso (Sonoran Potato and Cheese Soup)
EFNFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.