Bonnies Spicy Mexican Chicken Food

SPICY MEXICAN CHICKEN

Steps:

• Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
• Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
• Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
• Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
• Place in oven, on a hot tray. Bake at 180C for 10 minutes.
• Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.

PRESSURE COOKER SPICY MEXICAN CHICKEN

Steps:

• Season chicken breasts with salt and pepper to taste. Heat olive oil in a pressure cooker over medium high heat. Once hot, place the chicken breasts in the pressure cooker and briefly sear for half a minute on each side.
• Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
• Lower to heat to medium-low and cover the pressure cooker. Cook for 15-20 minutes (3-4 whistles), and then turn off the heat.
• Allow the pressure to release naturally (this should take 8-10 minutes), then remove the lid of the pressure cooker.
• Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pressure cooker and add the chopped coriander (if using). Stir to combine.
• Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
• Season chicken breasts with salt and pepper to taste. Select the 'Sauté' function on the instant pot. Once the pot displays 'Hot', add olive oil in the inner pot and heat for a minute. Place the chicken breasts in the pot and briefly sear for half a minute on each side.
• Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
• Select the 'Cancel' function and close the lid. Make sure that the vent is in 'Sealing' position. Select 'Manual' and adjust the +/- buttons to set the cook time to 20 minutes.
• Once cooking has completed, allow the pressure to release naturally. Remove the lid.
• Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pot and add the chopped coriander (if using). Stir to combine.
• Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.

SPICY MEXICAN CHICKEN (SLOW COOKER)

Steps:

• Season chicken breasts with salt and pepper.
• Add breasts to a 7-quart slow cooker.
• Cover with beans, corn, salsa, jalapeño, cumin, and chili powder.
• Cover and cook on Low 6 to 8 hours or until chicken is tender.
• Add yogurt to chicken mixture during last 30 minutes of cooking.

BONNIE'S CRUNCHY SPICY CHICKEN STRIPS

Steps:

• 1. Assemble all your ingredients before you begin. You will need 3 small bowls and a medium skillet. Use boneless, skinless chicken. Cut into 1/4 inch strips.
• 2. MAKE THE CHICKEN MARINADE Place 1/2 cup water, 1 teaspoon baking powder, and 1 teaspoon season salt. Add prepared chicken to the marinade. Let chicken sit one hour.
• 3. SEASON THE CHICKEN After the chicken has marinated for one hour, remove it and drain in a colander. Place in a small bowl. Add some seasoning to the chicken. First add a tablespoon of Franks hot sauce to the strips and mix it in thoroughly. Lightly salt and pepper the meat, and sprinkle with a little garlic powder. About 1/4 teaspoon of each. We are giving it just a light seasoning, because there is seasoning in the flour mixture, too.
• 4. MAKE SEASONED FLOUR Meanwhile prepare the seasoned flour. Add 1/2 cup flour a small bowl, and add the 1/4 cup Parmesan cheese from jar, and mix with the spoon. Add 1/2 teaspoon season salt, 1 teaspoon garlic powder, 1 teaspoon ground dehydrated onion, 1/4 teaspoon ground red pepper flakes, and 1/2 teaspoon black coarse pepper. 1 teaspoon chili powder, 1/2 teaspoon paprika. Whisk to combine..
• 5. EGGS IN SMALL BOWL Add 2 eggs to a small bowl and whisk,
• 6. MAKE THE PANKO DREDGE Place 1/3 cup butter in skillet over very low heat. When the butter melts, turn off the heat. Add the 2 cups of panko bread crumbs, and 1 teaspoon turmeric. Mix very well with a wooden spoon. Then add the Parmesan cheese. Mix well. Set aside.
• 7. Line your bowls up in the order you will be dredging. Assembly is much easier. Starting with the bowl of seasoned flour, then the bowl of beaten eggs, Finally, to dip the chicken strips in the buttered Panko breadcrumbs in the skillet. Transfer each piece of chicken to a foil lined and kitchen sprayed pan.
• 8. Dip a chicken strip in the SEASONED FLOUR.
• 9. Then dip it in the BEATEN EGGS.
• 10. Then dredge it in the skillet of PANKO BREADCRUMBS.
• 11. As you dip each piece of chicken, transfer it to the prepared baking pan. Ready to Bake! Bake in a preheated 425 degree oven, for15 to 20 minutes, then flip and bake 5 to 10 minutes more. Times are approximate. It should just be golden brown. Don't overcook. This chicken when cooked properly is quite crunchy with a tender and juicy meat.
• 12. ...And just a few minutes later. Panko is our favorite breading!
• 13. This batch was made with bread crumbs. (We prefer the Panko.)
• 14. Enjoy!

BONNIE'S: THE ULTIMATE CHICKEN NACHOS

Steps:

• 1. Cook's note. Do the prep work first, and the dish will come together effortlessly. Assemble all ingredients before beginning. Preheat oven to 350 degrees. I cook my chicken tenders while my chips and cheeses are heating in the oven. With a little practice, they both get done at the same time.
• 2. PREPARE CHICKEN TENDERS Remove any skin or fat from the tenders and blot dry with paper towels and set aside.
• 3. PREPARE TOPPINGS Chop your tomatoes, green onions, olives and avocado. You will need sour cream and jalapeno rings or anything else you can't live without on a nacho. :)
• 4. You will also need a jar of Tostitos salsa con queso, a salsa flavored cheese sauce/dip, and a can of Fritos bean dip. (The bean dip works better in this recipe than the traditional refried beans) Grate your Tillamook sharp cheddar cheese.
• 5. PREPARE THE CHIPS, BEANS AND CHEESES You will need a medium size bag of Santitas white corn chips. You can use yellow, if you prefer, or mix white and yellow corn chips together. You will also need a 9 X 13 baking dish to build your Nachos.
• 6. Place 3/4 of the bag of Santitas chips in the baking dish. Spoon dollops of Fritos bean dip over the first layer of chips, using all of the can of bean dip on this bottom layer.
• 7. Spoon 1 cup of the salsa con queso and 1 cup of the Tillamook sharp grated cheese evenly over the chips. (This is to our preference, you can reduce the amount of cheese if you prefer. Avoid adding more because you don't want it to be soggy). Place the baking dish in the oven at 350 degrees for 10 minutes until salsa con queso and chips are hot.
• 8. Remove baking dish from oven and add the remaining layer of chips and spoon on the salsa con queso and bake another 10 minutes. Turn off the oven, and sprinkle the remaining cup of Tillamook cheese on top. Leave dish in the oven to keep warm and melt the cheese.
• 9. SEASONINGS FOR THE CHICKEN Sprinkle chicken tenders on both sides with salt and pepper, to your taste.
• 10. Sprinkle with the remaining seasonings: garlic powder, and a pinch of chipotle pepper. If you like it spicy hot, season both sides with chipotle. (Don't forget there are jalapenos as a garnish for the top of the dish!:)
• 11. HOW TO COOK THE CHICKEN Heat a couple of tablespoons olive oil in a nonstick skillet and a pat of butter until hot, but not smoking.
• 12. Heat the oil in the skillet. Add the chicken tenders. When the chicken is nicely brown, turn it over. Adjust heat to medium. Fry the other side. Don't overcook the chicken, but do get a good sear on it.
• 13. Remove chicken to a cutting board and cut into large chunks, set aside and tent the chicken to keep it warm.
• 14. Remove the baking dish from the oven and add the toppings in the following order: tomatoes, olives, jalapeno, avocado and cooked chipotle chicken. Add sour cream and sprinkle with chopped green onions last.
• 15. Serve immediately. Enjoy!
• 16. Here is a closeup!

BONNIE'S MEXICAN GREEN CHILE HOT POT

Steps:

• Note. My inspiration for this recipe was Andy Anderson's Awesome Baked Garlic & Chicken. Thanks, Chef!
• Wash and peel the potatoes, cut into cubes. Peel onion and cut into chunks. Wash and scrape the carrots, cut into chunks.
• Blot the vegetables with a clean towel. Set aside
• Rinse the 6 chicken thighs, remove the bones, and trim away about half of the chicken skin from the thighs, leaving the rest of the fat intact. Blot with paper towels to dry.
• Sprinkle thighs with salt and pepper on both sides.
• Place oil and bacon grease in the dutch oven and heat over medium heat. When the oil is hot, place the chicken in the hot pot with the skin side down in the hot grease. Fry until golden brown and turn and fry the other side.
• Remove the browned thighs to a plate. Set aside.
• Preheat oven to 375 degrees
• Scrape to loosen the brown bits in the hot pot, then add the chopped potatoes, onions, 2 tablespoons minced garlic, and carrots to the pot. Toss to coat with oil.
• Add the following ingredients but don't stir. Add the 1 cup of mushrooms, return the browned chicken to the pot, and add the 7 oz can of drained chilis, 1 TBS cumin, and 1/4 cup Rotel.
• Slowly, pour in the 2 cups chicken broth, 1/4 cup wine, and 1 TBS Worcestershire sauce over the chicken. Don't stir.
• Bake this dish 1 hour 30 minutes. Serve in bowls with the pot juices drizzled over the meat and veggies. Add bread or warm tortillas to your meal -- your choice. Enjoy!
• MONEY SAVING TIP: Since you will only be using 1/4 to 1/2 cup of Rotel, you can freeze the rest in a sandwich baggie. As soon as it is frozen, transfer the Rotel to a ziplock bag. I use this method to freeze small amounts of salsa, Rotel, green chilis, canned tomatoes, tomato sauce, etc.

KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER

Steps:

• Heat butter and oil in a Dutch oven over medium.
• Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
• Add in broth; bring to a boil over medium-high heat.
• Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
• Season with salt, pepper and Tabasco to taste.
• Ladle into bowls then sprinkle with more shredded cheese.

SKILLET SPICY MEXICAN CHICKEN

Steps:

• Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Stir in beans, corn and salsa. Heat to boiling; reduce heat.
• Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.

EASY SPICY MEXICAN-AMERICAN CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
• Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
• Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

SPICY MEXICAN CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 400°F.
• Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
• Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
• Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
• Serve garnished with chopped cilantro and warm flour tortillas if required.