Pollo en Chile Colorado con Arroz Rojo (Red Chilli Chicken Thighs)
Chicken thighs braised in dark red chilli sauce until falling off the bone, served with fluffy tomato rice.
Made with Chile colorado sauce and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £3.77 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 the salt. Heat the oil in a large casserole over a medium high heat and brown the thighs skin side down for 6 minutes, then turn briefly. Lift out.
8 min - 2
Cook the onion in the chicken fat for 4 minutes. Add the potatoes, your ready made chile colorado sauce (see the base recipe) and the water.
4 min - 3
Return the chicken skin side up. Bring to a simmer, cover and cook gently for 40 minutes until the chicken is very tender and cooked through, with no pink at the bone.
40 min - 4
Warm your red rice (see the base recipe) in a covered pan with a splash of water until steaming hot all the way through.
4 min - 5
Serve the chicken and potatoes with plenty of sauce, scattered with coriander, with the rice and lime wedges.
Tips
- Brown the skin well. It adds flavour to the sauce, though you can peel it off before serving.
- Keep the lid on so the chicken cooks in steam as well as sauce.
- Check the thickest thigh is 75C or hot all the way through, with clear juices.
Storing and freezing
Cool within 2 hours. Keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat until steaming hot all the way through. Reheat rice only once.
Questions
Can I use chicken breast?
You can, but it dries out. Cook breasts for only 20 minutes in the sauce, or use thighs for juicier results.
Can I use skinless thighs?
Yes. Skip the skin side browning and brown both sides for 3 minutes each.
Can I cook it in a slow cooker?
Yes. Brown the chicken, then cook on low for 5 to 6 hours with the sauce and potatoes.
More made with chile colorado sauce
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.