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Chicken with Chile Piquin

1h 30 mins
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This delicious dish is typical of the Lagunera Region of Coahuila.


6 portions
  • 6 thighs
  • 1 onion
  • 1/4 kilos tomtato, Red tomato
  • 3 cloves garlic
  • 1/2 kilos green tomato, (tomatillo)
  • 1/2 teaspoons ground chile piquín
  • 60 grams lard
  • 1 can pea, big
  • 1/2 kilos chips
  • to taste salt, to taste


The pieces of chicken are washed, skinned and most of the fat is removed, put in a pot with enough water to cook with the onion, 2 cloves of garlic and salt.
The tomatillos are peeled and washed very well, also the red tomatoes are washed and they are cooked together with water in a deep vessel, when they are cooked they are drained and ground in the blender with a cup of chicken broth and the garlic and the teaspoon of chiqui pepper is added.
The potatoes are cooked in salted water and when cooked they drain and peel. Heat the remaining butter in a pan and add the cooked and peeled potatoes sprinkled with salt and ground pepper, let them brown on all sides, if the potatoes are very large they are cut in half, when they are well golden they are emptied a platon.
Once cooked, the chicken is taken out of the pot and drained very well. In a large and deep frying pan chicken pieces are fried with 30 grams of lard; When they are golden, remove the excess of butter and add the chile piquin sauce and let it fry for 5 minutes, add the can of well drained pea, salt and let it boil over low heat. until the sauce thickens.
The chicken is served with the golden potatoes. A piece of chicken with sauce and the golden potatoes on one side. I hope you like my recipe, good luck.


You can serve this dish with white rice to the gardener and a green salad of lettuce.


The cooked red tomatoes are peeled before liquefying them. You can also roast tomatillos and tomatoes in a pan over low heat.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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