Best 2 Aztec Chicken Recipes

Embark on a culinary adventure with Aztec chicken, a tantalizing fusion of Mexican and Aztec flavors that will transport your taste buds to the heart of ancient civilizations. This delectable dish features tender chicken marinated in a blend of aromatic spices, herbs, and zesty citrus, capturing the essence of Aztec cuisine. Various recipes within this article cater to diverse preferences, offering both traditional and contemporary interpretations of this timeless classic. From the vibrant and flavorful Aztec chicken with tomatillo salsa to the creamy and rich Aztec chicken enchiladas, each recipe promises a unique gustatory experience. Whether you seek a fiery kick or a milder, well-balanced flavor profile, this collection has something to satisfy every palate. Unleash your inner chef and embark on a culinary journey through time with these Aztec chicken recipes, sure to become favorites in your kitchen.

Here are our top 2 tried and tested recipes!

AZTEC CHICKEN

Aztec Chicken image

Provided by Norman Van Aken

Yield Makes 6 servings

Number Of Ingredients 22

Ingredients

6 tablespoons (3/4 stick) chilled butter
3 tablespoons vegetable oil
1 large red onion, halved lengthwise, thinly sliced crosswise
1/2 yellow onion, thinly sliced
1 1/2 tablespoons sugar
3/4 cup Sherry wine vinegar
1 tablespoon coarse kosher salt
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin
4 teaspoons olive oil
4 garlic cloves, thinly sliced
1 large tomato, peeled, seeded, diced
1/4 cup coarsely chopped pitted oil-cured black olives
1/4 cup drained capers, rinsed
1/4 cup Sherry
1/3 cup low-salt chicken broth
1/4 cup fresh lime juice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon minced fresh rosemary
1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch cubes

Steps:

Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.

APPLEBEE'S AZTEC CHICKEN SALAD

Applebee's Aztec Chicken Salad image

Make and share this Applebee's Aztec Chicken Salad recipe from Food.com.

Provided by TishT

Categories Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb fresh boneless skinless chicken breast
chipotle chili dry rub seasonings, from specialty store to taste
1 ounce vegetable oil
1 lb chopped salad greens, washed (romaine, Iceberg, Etc)
2 ounces red bell peppers, cut 1/4-inch dice
2 ounces green bell peppers, cut 1/4-inch dice
2 ounces red onions, cut 1/4-inch dice
2 ounces corn kernels, fresh (or Thawed Frozen)
2 ounces celery, cut 1/4-inch dice
2 ounces black beans, drained, rinsed (1/8 of a 15-oz Can)
2 cups tri-color corn tortilla strips (or Crushed Chips)
1 cup smoky tomato vinaigrette (or Dressing of Your Choice)
4 ounces shredded monterey jack pepper cheese

Steps:

Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165º internal temperature.
While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40º water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.
Clean and sanitize cutting board and knife. Chop salad greens into 1X1" squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.
Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.

Tips:

Use a good quality, flavorful salsa. The salsa is the key ingredient in this dish, so it's important to choose one that you enjoy the taste of.
Don't overcook the chicken. Chicken is best when it's cooked through but still tender and juicy. Overcooking will make it dry and tough.
Serve the chicken with your favorite toppings. Some popular options include guacamole, sour cream, salsa, and shredded cheese.

Conclusion:

Aztec chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The chicken is cooked in a flavorful salsa, which gives it a moist and tender texture. The dish can be served with a variety of toppings, such as guacamole, sour cream, salsa, and shredded cheese.