Best 3 Make Ahead Mexican Chicken And Potatoes Recipes

LOADED MEXICAN CHICKEN AND POTATO SKILLET

Steps:

• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
• In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
• Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.

SPANISH CHICKEN AND POTATO ROAST

Steps:

• Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.
• Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.
• Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.
• Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

MAKE-AHEAD MEXICAN CHICKEN (OAMC)

Steps:

• Write "Mexican Chicken - 400 degrees F for 45 min, then melt cheese on top" on the outside of a Ziploc bag.
• Place the chicken in a freezer bag.
• Add all of the ingredients to the freezer bag, except the cheese.
• Coat the chicken well, squeeze all of the air out of the bag, and freeze.
• When you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
• Preheat the oven to 400 degrees F (as you have written on your bag, so you wouldn't forget!).
• Lightly spray a 9x13 pan with cooking spray. Place the chicken in pan, and pour the sauce over the chicken.
• Bake, uncovered, for 45 minutes.
• Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).