Best 4 Mexican Chicken I Recipes
Embark on a culinary journey to tantalize your taste buds with our diverse collection of Mexican chicken recipes. From the sizzling flavors of Chicken Fajitas to the rich and creamy Chicken Enchiladas, our recipes cater to every palate and occasion. Whether you seek a quick and easy weeknight meal or a showstopping dish for a special gathering, our curated selection has something for everyone. Indulge in the zesty Chicken Tacos, where succulent chicken mingles with an array of vibrant toppings. Experience the smoky and tender goodness of Pollo Asado, perfect for backyard barbecues. For a taste of tradition, try our classic Chicken Pozole, a flavorful soup that embodies Mexican comfort food. And don't forget the delectable Chicken Tamales, a labor of love that's worth every bite. With step-by-step instructions and a treasure trove of tips, our recipes ensure that you'll create authentic Mexican chicken dishes that transport you to the heart of Mexico.
Let's cook with our recipes!
MEXICAN CHICKEN I
You can make this one as hot as you like!
Provided by Margaret Rolfe
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 29.1 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 10.7 g, Protein 37.3 g, SaturatedFat 0.5 g, Sodium 1099 mg, Sugar 4.3 g
QUICK AND EASY MEXICAN CHICKEN
An easy entree with Mexican flair! Serve over rice or buttered noodles.
Provided by Karen Taylor
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
- Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g
MEXICAN CHICKEN ENCHILADAS
This is a great way to use leftovers from your Sunday roast chicken, and is also a big hit with cheese lovers.
Provided by JackieOhNo
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray. Combine chicken with beans, 1 cup cheese, scallions, chiles with liquid and cumin.
- Dividing evenly, spoon mixture down center of each wrap; roll up. Place in baking dish; top with enchilada sauce. Lightly cover baking dish with foil. Bake 30 minutes.
- Uncover enchiladas; sprinkle with remaining 1 cup cheese. Bake until cheese is melted, 5 minutes. Serve topped with sour cream, cilantro, and pimentos.
Nutrition Facts : Calories 514.7, Fat 18, SaturatedFat 8, Cholesterol 59.2, Sodium 1416.1, Carbohydrate 58, Fiber 7, Sugar 8.3, Protein 29.9
MEXICAN CHICKEN
A slightly modified version of a recipe from Easy International Cooking that is really bursting with flavour. With the chillies leave the seeds if you like some heat, remove the seeds if you want a little less heat or leave them out all together for a mild result. It is great served with crusty bread and also re-heats well. I've specified thigh meat because it's cheaper and works well, but you can use breast or other cuts as well.
Provided by Peter J
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Dust chicken in flour, shake off excess and sprinkle with pepper.
- Heat oil in a large frying pan and brown chicken, then transfer to a casserole dish leaving oil behind.
- Add onions and garlic to the same pan and cook until tender.
- Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.
- Pour over the top of the chicken in the casserole dish and bake for one hour at 180C (350F).
- Remove a little of the cooking liquid and mix through the cornflour.
- Stir through the corn, capsicum, olives and cornflour in the casserole dish. Season with additional pepper if desired.
- Bake a further 15 minutes or until thickened.
Nutrition Facts : Calories 964.5, Fat 59.4, SaturatedFat 13.6, Cholesterol 211.8, Sodium 824.3, Carbohydrate 55, Fiber 8.2, Sugar 7.2, Protein 52.6
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
- Choose the Right Chicken: For this recipe, use boneless, skinless chicken breasts or thighs. If using chicken breasts, pound them to an even thickness so they cook evenly.
- Marinate the Chicken: Marinating the chicken in a flavorful mixture of spices and herbs helps infuse it with flavor. Allow the chicken to marinate for at least 30 minutes, or up to overnight.
- Use a Cast Iron Skillet: A cast iron skillet is ideal for searing the chicken and creating a crispy, golden brown crust. If you don't have a cast iron skillet, you can use a large nonstick skillet.
- Cook the Chicken Over Medium Heat: Searing the chicken over medium heat helps prevent it from burning and ensures that it cooks evenly throughout.
- Don't Crowd the Pan: When searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will result in steamed chicken instead of seared chicken.
- Use a Meat Thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Let the Chicken Rest: After cooking the chicken, let it rest for a few minutes before slicing or serving. This allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat.
Conclusion:
This Mexican chicken recipe is a delicious and versatile dish that can be served in a variety of ways. Whether you're looking for a quick and easy weeknight meal or a flavorful dish to impress your guests, this recipe is sure to please. With its combination of tender chicken, flavorful marinade, and zesty salsa, this dish is a true fiesta of flavors. So next time you're craving Mexican food, give this recipe a try and experience the taste of Mexico in your own kitchen!
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