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Mexican chicken with roasted tomato salsa is Mexican - upscaled!
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5 from 2 votes

mexican chicken with roasted tomato salsa

Mexican chicken with roasted tomato salsa turns everyday ingredients into an upscale dinner.
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Course: Main
Cuisine: Mexican
Servings: 4
Calories: 538kcal
Author: romain | glebekitchen


Roasted tomato salsa

  • 4 large plum tomatoes - cut in half widthwise, ends trimmed off and seeded
  • 1-2 jalapeno peppers
  • 4 cloves garlic - skins left on
  • 1/2 white onion - coarsely chopped (really coarsely chopped)
  • 1-2 tsp vegetable oil
  • handful of cilantro
  • lime juice - to taste
  • 1/2 tsp salt - again, really to taste

Mexican spice rub

  • 2 tsp pure mild chili powder - ancho or New Mexican red work well
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 3/4 tsp cumin powder
  • 1/2 tsp Mexican oregano - don't substitute regular oregano - if you don't have it just leave it out
  • 1/2 tsp salt
  • 1/3 tsp black pepper
  • 8 chicken thighs or 4 chicken breasts bone-in, skin-on
  • 1/2 cup chicken stock


Roasted tomato salsa

  • Pre-heat your broiler.
  • Place the tomatoes, onions, jalapeño and garlic on a cookie sheet.
  • Drizzle the onions with a bit of vegetable oil.
  • Broil the vegetables until the garlic skins are coloured and the garlic softens.
  • Remove the garlic and continue broiling the tomatoes start to blacken. Turn your jalapeños regularly and watch the onions. I can't tell you how long this takes. I don't know how mean your broiler is.
  • Combine the roasted vegetables with the cilantro in a food processor and whiz until you get a smooth salsa texture.
  • Add lime and salt to taste.

Mexican spice mix

  • Combine all the spice mix ingredients and mix.

Mexican chicken with roasted tomato sauce

  • Pre-heat your oven to 400F.
  • Pre-heat a cast iron or similar frying pan large enough to hold the chicken in a single layer.
  • Rub a bit of oil on the chicken and season with the spice mix.
  • Roast the chicken until done. For breasts you want an internal temperature of 165F. For thighs go to 175F.
  • Remove the pan from the oven, remove the chicken and spoon off the visible fat. Be careful to leave all those brown bits and any liquid in the pan.
  • Place the pan over medium heat. Place a towel or something on the handle because you will grab it and burn your hand badly if you don't.
  • Add about 1 1/2 - 2 cups salsa to the hot pan, stirring up all those brown bits. These are the flavour bombs. Cook for about 1 minute.
  • Add enough chicken stock to get to a saucy consistency and bring to a simmer.
  • Taste and adjust for salt.
  • To serve, spoon the sauce onto a plate and top with the roasted chicken.


The roasted salsa on it's own is a great alternative to every day pico. More of an earthy taste. To use it like salsa thin it with a bit of water.
The spice rub can be used in any Mexican dish.


Serving: 4servings | Calories: 538kcal | Carbohydrates: 7g | Protein: 38g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 221mg | Sodium: 791mg | Potassium: 694mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1130IU | Vitamin C: 14.6mg | Calcium: 41mg | Iron: 2.3mg