Pollo De Hacienda (chicken country style)

Robin J. Leland


I've made this several times and had people rave about the chicken, we love it and I have had the book it came from for many years. Elena's secrets of Mexican cooking by Elena Zelayeta
get it if you can find it!


☆☆☆☆☆ 0 votes

45 Min
1 Hr


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  • 6-8
    chicken thighs, chicken breasts, legs
  • oil
    about 1c in skillet
  • flour
    enough to dredge chicken in, seasoned with salt, pepper and paprika
  • 4-6 slice
    bacon cur in small pieces
  • 3-4 slice
    sliced carrots
  • 1 can(s)
    peeled green chiles, cut in strips
  • 1 small
    bay leaf
  • 1 small
    sprig of thyme
  • 2
    lemons thinly sliced
  • 2 1/2 c
    v8 juice

How to Make Pollo De Hacienda (chicken country style)


  1. Dredge each piece of chicken thoroughly with seasoned flour, fry in hot oil until golden.
  2. Remove chicken to large casserole or baking dish. Add bacon, carrots, bay leaf, chiles, thyme and any left over seasoned flour.
  3. Place lemon slices on top of chicken and pour V8 over everything. Cover casserole and bake at 350 for 1 hour. Will freeze well. I serve with steamed rice.

Printable Recipe Card

About Pollo De Hacienda (chicken country style)

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Healthy

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