One-Pot Mexican Chicken Drumsticks in Tomato Broth (Caldillo de Jitomate)
This One-Pot Mexican Chicken Drumsticks in Tomato Broth is the ultimate cozy, budget-friendly weeknight dinner. Juicy chicken drumsticks and tender potatoes simmer together in a vibrant, deeply savory tomato broth that tastes like it simmered for hours—but it actually comes together in just 30 minutes.
Ingredients
Tomato Broth
- 4 large Roma tomatoes boiled
- ½ medium white onion
- 2 cloves garlic
- 2 c water to boil tomatoes
- 2 c chicken broth
- 2 tbsp chicken bouillon powder such as Knorr
- 1 tsp dried Mexican oregano (optional) crushed between your palms
For the Skillet
- 8-10 chicken drumsticks bone-in, skin-on
- 1 lb. small round potatoes like baby gold or red potatoes, halved or left whole if very small
- 2 tbsp cooking oil avocado, vegetable, or canola oil
- 2 tsp chicken adobo seasoning sprinkled all over one side of the chicken
- 2 tsp Dash Original seasoner any seasoning with pepper
- Salt to taste
Instructions
- Pat the chicken drumsticks completely dry with a paper towel (this helps them get a beautiful sear). Season all sides generously with adobo seasoning, Dash Original, and salt and pepper to taste.
- Heat the cooking oil in a large, deep skillet or Dutch oven over medium-high heat.
- Add the chicken drumsticks in a single layer. Sear the chicken for about 3 to 4 minutes per side until a beautiful golden-brown crust forms. Note: The chicken will not be fully cooked through yet; you are just building a deep flavor foundation.
- While the chicken is searing, boil Roma tomatoes, white onion, and garlic cloves until the tomatoes skins start to split (about 10 minutes)
- Add tomatoes garlic, peeled garlic, chicken broth, and chicken bouillon into a high-speed blender. Blend on high until completely smooth and a vibrant pinkish-red color.
- Reduce the skillet heat to medium. Pour the fresh, blended tomato mixture directly out of the blender over the seared chicken drumsticks. Stir gently, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon—that is pure flavor!
- Tuck the potatoes into the liquid between the chicken pieces. Sprinkle the crushed Mexican oregano over the top. Bring the liquid to a boil, then immediately reduce the heat to medium-low.
- Cover the skillet with a tight-fitting lid and let it simmer for 20 to 25 minutes, or until the potatoes are fork-tender and the chicken internal temperature reaches 165°F (74°C).
- Remove the lid for the final 3 to 5 minutes of cooking if you prefer a slightly thicker, more concentrated broth. Taste the broth and add a pinch of extra salt if needed. Serve hot straight from the pot, ladled into shallow bowls with plenty of the rich red broth, a sprinkle of fresh cilantro, a squeeze of lime juice, and warm corn tortillas.
For a touch of heat boil one jalapeño pepper with the tomatoes, onion, and garlic. Include it in the blender when making your tomato broth base.