Best 2 Moms Mexican Chicken Jennifer Sue Jacks Henley Recipes

Immerse yourself in a flavor-packed culinary adventure with Mom's Mexican Chicken, a collection of tantalizing recipes that capture the essence of authentic Mexican cuisine. Inspired by the cherished recipes of Jennifer Sue Jacks Henley, these dishes promise an explosion of taste that will transport you to the heart of Mexico. From the sizzling heat of the Spicy Mexican Chicken to the rich, savory goodness of the Salsa Verde Chicken, each recipe is a testament to the vibrant and diverse flavors of Mexican cooking.

Embark on a culinary journey with the Spicy Mexican Chicken, where tender chicken breasts are marinated in a fiery blend of chili powder, cumin, and paprika, then grilled to perfection. The result is a succulent and flavorful chicken that pairs perfectly with the tangy Cilantro Lime Sauce. For a milder option, the Salsa Verde Chicken offers a delightful balance of flavors. Chicken breasts are simmered in a creamy tomatillo sauce, infusing them with a luscious green hue and a subtle yet satisfying tang.

Indulge in the cheesy goodness of the Mexican Chicken Casserole, a hearty and comforting dish that is sure to become a family favorite. Layers of tender chicken, savory rice, and melted cheese create a symphony of flavors that will warm your soul. And for a quick and easy weeknight meal, the Mexican Chicken Taquitos are the perfect solution. Simply fill crispy tortilla shells with shredded chicken, cheese, and your favorite toppings, then bake until golden brown.

Experience the versatility of Mom's Mexican Chicken with the Mexican Chicken Soup, a soothing and flavorful broth that is perfect for chilly days. Packed with tender chicken, vegetables, and a hint of spice, this soup is sure to chase away the winter blues. And for a fiesta in a bowl, the Mexican Chicken Salad offers a refreshing and healthy option. Grilled chicken, black beans, corn, and a tangy dressing come together to create a vibrant and satisfying salad that is perfect for lunch or dinner.

Let's cook with our recipes!

MY MOTHER'S CHICKEN WITH BARBEQUE SAUCE

My Mother's Chicken with Barbeque Sauce image

My mother would combine everything into a pot and the sauce would just sit and simmer on the stove forever. I remember the smell would be somewhat acrid at first, like vinegar. Then the ginger, spices and lemon would take over and create this wonderful aroma. Doused on chicken and cooked in the oven, this sauce was amazing hot and cold leftover!

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 cups ketchup
2 cups cider vinegar
1/2 cup Worcestershire sauce
1/2 cup light soy sauce
1 cup light brown sugar
1 cup dark brown sugar
2 tablespoons dry mustard (preferably Colman's)
2 tablespoons Dijon mustard
1 cup chili powder
1 "knob" fresh ginger (about 4 inches), peeled and cut in 3 pieces
5 large cloves garlic, roughly chopped
2 lemons, cut into 1/2-inch thick slices
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
Kosher salt

Steps:

Prepare the barbeque sauce:
In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run "clear" and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

MOM'S MEXICAN CHICKEN (JENNIFER SUE JACKS HENLEY)

Mom's Mexican Chicken (Jennifer Sue Jacks Henley) image

Made by mom with love.

Provided by diabetic_dude

Categories Mexican Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breast halves, or more to taste
¼ cup butter
1 onion, chopped
2 jalapeno chile peppers, seeded and minced
1 (10.75 ounce) can cream of chicken soup
12 corn tortillas
1 ½ cups shredded Cheddar cheese, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Fill a large pot with lightly salted water and bring to a rolling boil. Add chicken breasts, bring back to a boil, and cook until chicken is no longer pink in the center, about 15 minutes. Drain chicken and reserve 1 cup of chicken water. Shred chicken.
Heat butter in a skillet over medium heat; cook and stir onion and jalapeno peppers in the melted butter until onion is softened, 5 to 10 minutes. Mix cream of chicken soup and reserved chicken water into onion mixture; stir well. Fold shredded chicken into mixture.
Line the bottom of the prepared casserole dish with tortillas; spoon chicken mixture over tortillas. Top with another row of tortillas. Repeat layering until all the chicken mixture and tortillas are used; top with Cheddar cheese.
Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 23.3 g, Cholesterol 73.5 mg, Fat 16.8 g, Fiber 3 g, Protein 21.9 g, SaturatedFat 9.1 g, Sodium 477.8 mg, Sugar 2 g

Tips:

Use a variety of spices to create a flavorful marinade. Some good options include chili powder, cumin, oregano, garlic powder, and onion powder.
Let the chicken marinate for at least 30 minutes, or up to overnight. This will allow the flavors to penetrate the chicken and make it more tender.
Cook the chicken over medium heat until it is cooked through. Do not overcook the chicken, as this will make it dry.
Serve the chicken with your favorite sides, such as rice, beans, or tortillas. You can also add toppings such as salsa, guacamole, or sour cream.

Conclusion:

Mom's Mexican Chicken is a delicious and easy-to-make recipe that is perfect for a weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give Mom's Mexican Chicken a try.

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