Pollo Raphael

This Mexican-inspired chicken skillet is fast, flavorful, and cooks in one pan. Cubed chicken breasts get browned with onion wedges, then simmered in a spiced tomato and picante sauce with cumin, oregano, and garlic. Zucchini goes in at the end to keep it tender but not mushy.

The sauce is where the flavor lives. Mixing tomato sauce with picante sauce gives you a base that’s simultaneously smooth and chunky, with built-in heat from the picante. Cumin and oregano add that warm, earthy Mexican character that ties everything together.

Cut the chicken into 1-inch pieces so they cook quickly and evenly. Smaller pieces brown better and absorb more sauce. The onions get cut into thick wedges that hold their shape through the simmer, giving you meaty chunks of sweet onion in every serving.

The zucchini only needs 5 minutes of covered simmering. It should be just tender with a slight bite. If you add it with the chicken, it’ll turn to mush by the time the sauce is done.

Pro Tips

• Brown the chicken well before adding the sauce. That golden color adds a layer of flavor that simmering alone can’t achieve.
• Use your preferred heat level of picante sauce. Mild for families, hot for those who want real kick.
• If the sauce seems thin after uncovering, cook for an extra minute or two while stirring. It thickens quickly as the liquid evaporates.
• Serve with warm tortillas, rice, or just extra picante sauce on the side.

Variations

• Black bean addition: Stir in a drained can of black beans with the zucchini for a heartier, more substantial meal.
• Cheesy finish: Top each serving with shredded Monterey Jack or queso fresco right off the heat.