Chicken Entomatado with Potatoes & Carrots: One-Pot Tomato Comfort in 40 Minutes

If you grew up in a Mexican household, you know this plate without needing a recipe: chicken, a blended tomato broth, potatoes and carrots, all in one pot, served in a deep bowl with a stack of warm tortillas. Entomatado is the everyday guisado — not fancy, not spicy, just deeply comforting. It's what shows up on the table when the evenings turn cool and somebody says "hoy hay caldito."

The whole thing takes about 40 minutes and asks for nothing you don't already have: a few ripe tomatoes (or a carton of seasoned ground tomatoes when you're in a hurry), onion, garlic, a handful of herbs and a little patience while it simmers. The reward is chicken that slides off the bone and a broth you'll be dunking tortillas into long after the vegetables are gone.

Ingredients

• 4 chicken pieces (thighs or drumsticks, bone-in for the best broth)
• 4 ripe tomatoes, ¼ white onion and 1 clove of garlic for the broth — in a hurry, swap the tomatoes for a carton of Herdez Seasoned Ground Tomatoes
• 2 medium potatoes and 2 carrots, peeled and diced or sliced thick
• A few sprigs of fresh parsley or cilantro
• Vegetable oil, salt and pepper to taste — a teaspoon of Knorr Tomato Bouillon with Chicken Flavor rounds out the broth the way abuela's did
• Optional garnish: a pinch of toasted El Huerto de Carmen White Sesame Seeds and a squeeze of lime
• Warm corn tortillas, for serving

How to Make It

Step 1 — Sear the chicken

Season the pollo with salt and pepper. Heat a little oil in a wide pot over medium-high and sear the pieces until lightly golden on all sides, about 3 minutes per side. Don't crowd the pot — that golden crust is where the flavor of the broth starts.

Step 2 — Blend the tomato base

Blend the jitomates, cebolla, ajo and a cup of water until completely smooth — no seeds, no skins. Pour the mixture straight over the seared chicken and let it come to a bubble; the raw-tomato smell will turn sweet and cooked in a couple of minutes.

Step 3 — Add the vegetables and simmer

Add the cubed papas and zanahorias, the sprigs of perejil or cilantro and a pinch of salt (or the bouillon). Bring to a boil, cover, lower the heat and simmer for 20 minutes, until the vegetables are tender and the chicken is fully cooked through. If the broth reduces too much, add a splash of water — you want it soupy.

Step 4 — Serve

Fish out the herb sprigs and ladle into deep bowls, making sure every portion gets plenty of the rich tomato broth, tender vegetables and a piece of chicken. Finish with a pinch of toasted ajonjolí if you like a little crunch, and serve with warm corn tortillas. ¡Provecho!

One pot, pantry ingredients, 40 minutes — this is the guisado for the first cool week of October. Pair it with a cup of café de olla and a concha afterwards and you've got the full merienda-to-dinner experience. The ground tomatoes, the bouillon and the sesame are all in the shop. 🌮

Taste the Fiesta!