Best 2 Mexican Chicken Oamc Recipes

**Mexican Chicken OAMC: A Flavorful and Versatile Dish for Every Occasion**

Savor the vibrant flavors of Mexico with our collection of mouthwatering Mexican Chicken OAMC recipes. Embark on a culinary journey where tender chicken meets a symphony of spices, fresh ingredients, and rich sauces. From the classic One-Pot Mexican Chicken and Rice to the zesty Salsa Verde Chicken, each recipe promises an explosion of taste that will transport you to the heart of Mexico. Get ready to tantalize your taste buds and create a fiesta of flavors in your own kitchen!

**Recipes Included:**

1. **One-Pot Mexican Chicken and Rice:** Dive into a one-pot wonder that combines tender chicken, fluffy rice, and a medley of Mexican spices. This easy-to-make dish is perfect for busy weeknights or casual get-togethers.

2. **Salsa Verde Chicken:** Discover the vibrant flavors of Salsa Verde Chicken, where juicy chicken is smothered in a tangy and aromatic tomatillo sauce. This recipe brings a refreshing twist to traditional Mexican flavors.

3. **Slow Cooker Mexican Chicken Tacos:** Let your slow cooker do the work while you create fall-off-the-bone chicken tacos. Simply toss the chicken with spices, salsa, and chipotle peppers, then let it cook until perfectly tender. Fill your tacos with your favorite toppings and enjoy!

4. **Mexican Chicken Stuffed Bell Peppers:** Experience a colorful and flavorful twist on stuffed bell peppers. These bell peppers are filled with a savory mixture of chicken, rice, beans, and a blend of Mexican spices, then topped with a zesty tomato sauce.

5. **Mexican Chicken Soup:** Warm your soul with a comforting bowl of Mexican Chicken Soup. This classic soup features tender chicken, a rich broth, and a variety of Mexican-inspired ingredients like corn, black beans, and chili peppers. Perfect for a cozy night in.

6. **Mexican Chicken Salad:** Create a refreshing and light meal with Mexican Chicken Salad. This salad combines succulent chicken, crisp veggies, black beans, corn, and a tangy cilantro-lime dressing. It's a perfect option for a healthy lunch or a light dinner.

Let's cook with our recipes!

MAKE-AHEAD MEXICAN CHICKEN (OAMC)

Make-Ahead Mexican Chicken (Oamc) image

This recipe is from a Pampered Chef party photocopy. I have always read and heard that it is not best practice to cook chicken in the juice that it marinates in, but I did for this recipe, and I'm still alive. It is not ABSOLUTELY necessary to freeze the chicken after combining all the ingredients in the bag - in fact, for my experience, I just took out frozen chicken breasts and defrosted the chicken in the sauce (in the fridge) and made it the very next night. The freezing part is just an option for busy people to have a convenient ready-made meal waiting in the freezer. I served this with cornbread and steamed veggies, but fiesta-style rice might be nice as well.

Provided by Greeny4444

Categories Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs boneless skinless chicken breasts (fresh or frozen)
1/2 cup onion, finely chopped
3 garlic cloves, minced
1 (16 ounce) jar salsa (customize heat to your liking)
1 (2 ounce) can black olives, sliced and drained
2 cups cheddar cheese, grated

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).

MEXICAN CHICKEN- OAMC

Mexican Chicken- OAMC image

This is really a versatile recipe, and economical, too. It can be used so many ways... as a filling for burritos, a topping for nachos, or as a side dish. I've also served it in bowls with nachos for scooping. I like to add some cheese no matter how I serve it. I had never cooked with barley before I started making this, but found it easy and tasty- kind of like rice. As prepared here it makes a lot, but you could easily half the recipe.

Provided by Munchkin Mama

Categories One Dish Meal

Time 30m

Yield 18 serving(s)

Number Of Ingredients 12

Ingredients

2 cups onions, chopped
2 garlic cloves, minced (or more to taste)
2 tablespoons vegetable oil
4 cups water
2 cups Quaker quick barley (you can use regular barley- see note below)
2 (16 ounce) cans chopped tomatoes, undrained
2 (16 ounce) cans tomato sauce
3 cups chicken broth
2 (16 ounce) cans whole kernel corn, drained
6 cups cooked chicken (chopped or shredded)
2 tablespoons chili powder
1 teaspoon cumin

Steps:

In a large Dutch oven, cook the onion and garlic in oil until tender.
Add in all ingredients (including spices) except for chicken. Bring to a boil.
Reduce heat and simmer 10 minutes, stirring occasionally.
Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.

Nutrition Facts : Calories 172.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 35, Sodium 614.8, Carbohydrate 16.9, Fiber 3, Sugar 5.7, Protein 15.3

Tips:

Mise en Place: Before starting, gather and measure all ingredients and equipment. This will ensure smooth and efficient cooking.
Use Quality Ingredients: Fresh, high-quality ingredients make a big difference in the final dish. Look for ripe avocados, juicy limes, and flavorful spices.
Control the Spice Level: Adjust the amount of chili powder and cayenne pepper to suit your spice preference. Start with a small amount and gradually increase if desired.
Don't Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly and becoming dry.
Let the Chicken Rest: After cooking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, resulting in tender, juicy chicken.
Use a Sharp Knife: Use a sharp knife to slice the chicken and avocado. This will ensure clean, even slices.
Serve Immediately: Mexican chicken is best enjoyed fresh and hot. Serve immediately with your favorite toppings.

Conclusion:

Mexican chicken is a versatile and flavorful dish that can be enjoyed in various ways. Whether served as tacos, burritos, or simply with rice and beans, this dish is sure to satisfy. With its combination of tender chicken, creamy avocado, and zesty salsa, Mexican chicken is a crowd-pleaser that will be a hit at any gathering. So, gather your ingredients, put on your apron, and let's start cooking!