Bonnies Spicy Mexican Chicken Food

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.

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.

BONNIE'S SPICY MEXICAN CHICKEN

Steps:

• 1. PREPARE THE CHICKEN Use boneless, skinless, chicken thighs. Remove all excess fat and cut each thigh into fourths to make large chunks. Fry in olive oil and until golden brown on both sides. Remove the chicken, set aside.
• 2. SAUTE VEGETABLES Saute the onion until tender, add the garlic, cook a few minutes, don't brown. Return chicken to the pan.
• 3. SIMMER THE CHICKEN Add the tomatoes, mushroom pieces, ortega chilis, cumin, Nature's Seasons, worcestershire, gently mix. Cover and simmer for about 20 minutes until chicken is cooked through and flavors have blended.
• 4. SERVE Serve the chicken and sauce over the buttered noodles. Enjoy!

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 (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.

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.