Real Recipes From Real Home Cooks ®

chicken aguascalientes

Recipe by
debbie lopez
Northen, CA

A great country style chicken with its origins based in Mexico. Pan fried potatoes the perfect side for sopping up the pan sauce that comes from the chicken and tomatoes. This is a favorite in our household. We serve with shredded lettuce, jalapenos and fried potatoes. (The ingredients in country recipes tend to be rough chopped)

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken aguascalientes

  • 3 lb
    chicken, bone in and cut up
  • salt and pepper, to taste
  • 2 Tbsp
  • 1
    onion, thinly sliced
  • 1 clove
    garlic, minced
  • 3
    fresh medium tomatoes, peeled, seeded and rough chopped (caned tomatoes do not work well with this recipe)
  • 1 Tbsp
    lemon juice
  • 1 tsp
  • 1 tsp
  • 1 tsp
    oregano, dried
  • 1/8 tsp
  • 1/8 tsp
    clove, ground
  • 2 tsp

How To Make chicken aguascalientes

  • 1
    Sprinkle chicken with salt and pepper. In 12 inch skillet brown chicken in cooking oil about 15 minutes. Add onion and garlic; cook 5 minutes more.
  • 2
    Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
  • 3
    Remove chicken to platter, keep warm.
  • 4
    Measure pan juices; add water to make 2 cups total. Return to skillet. Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
  • 5
    Spoon some of the sauce over the chicken; pass the remaining sauce.