Pollo a la Diabla (Chicken Diabla)


1 lb Cooked Thick Shredded Chicken Meat (Boiled, Grilled, Roasted)
1 lb La Patrona Salsa Roja Norteña
10 oz Cubed Fried or Boiled Potatoes (enough to soften and remove the raw crisp)
6  oz White Onion Slices, Thick Cut
4 Tbsp Vegetable Oil
0.2 oz Salt
0.7 oz Fresh Chopped Garlic


1. On a skillet heat oil and sauté onions and garlic, then add cubed potatoes and stir for one minute, add chicken and salt, then brown.
2. Add Salsa Roja Norteña and mix well, cook on medium – high heat for 5 – 7 stirring occasionally, until sauce is cooked.