Mexican Tamarind Chicken (Pollo al Tamarindo)


  • 1 Medium Chicken, whole or cut into pieces
  • Salt and Pepper to taste
  • 2 Tablespoons Olive Oil
  • 1 Onion, chopped
  • 2 Garlic Cloves, minced
  • 4 Chiles de Arbol, minced, or to taste (if you don’t want it too spicy)
  • 1/2 Cup White Wine
  • 1/2 Cup Tamarind Pulp
  • 1 Cup Chicken Broth
  • 1 Tablespoon Chipotle Chile Adobo Sauce
  • 2 Tablespoons Brown Sugar


Preheat oven to 400 degrees Fahrenheit.

Salt and pepper the chicken. Arrange it in an adequately sized oven-safe dish and set aside.

In a heavy-bottomed pan set over medium heat, add the olive oil, onion, garlic, and chiles de arbol. Simmer and stir frequently for a few minutes until the onion is translucent.

Reduce heat to low and add the wine. Simmer about 5 minutes, stirring occasionally. Add the tamarind pulp, chicken broth, chipotle adobo sauce, and brown sugar, stirring to combine. Simmer another 15 minutes to reduce the sauce.

Pour the sauce over the salted and peppered chicken.

Roast at 400 degrees for 45-55 minutes. Remove and let stand 5-10 minutes.

Serve with rice, warm tortillas, and your favorite salsa, as desired. The peanut salsa adds a nice dimension to this dish.

Buen provecho!

Recipe Posted by Lindsay

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