Chicken Cochinita with Habanero Salsa

Chicken Cochinita with Habanero Salsa

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Step 1 Bring a pot of water to a boil and cook the chicken breast. Allow cooling until manageable and shred. Set aside.
Step 2 Light up the grill, and grease it with cooking oil.
Step 3 Pour the sauce into a large pot and bring it to a boil. Taste and season with salt and pepper. 
Step 4 Incorporate the chicken and mix well. Allow simmering until thick.
Step 5 To make the habanero salsa, drain the habaneros and combine them with white vinegar and oregano. If possible, make the sauce and let it marinate for a few hours.
Step 6 Serve the chicken cochinita with a side of habanero salsa and tortillas.


  • Use pulled pork instead of chicken for a different dish.  
  • Start your meal with a bowl of Frijoles Charros La Costeña for a complete meal! 


  • Calories: 726 
  • Fat: 55.8g 
  • Carbs: 14.2g 
  • Protein: 35.8g 


  • 2 large chicken breasts
  • 200 gr achiote paste
  • 2 cups tomato sauce
  • 1 cup orange juice
  • 1/4 white onion
  • 2 garlic cloves 
  • 1 can habanero peppers La Costeña
  • 2 tablespoons white vinegar
  • 1 tsp dried oregano
  • Corn tortillas as needed
  • Salt and pepper to taste

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Mexico Rico
Mexico Rico