Mexican Chicken And Peppers Food

POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)

Steps:

• Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
• Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
• Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
• Garnish and serve!

EASY CHICKEN AND BELL PEPPER FAJITAS

Steps:

• Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
• Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

MEXICAN CHICKEN BAKE

Steps:

• In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.

CHICKEN WITH TOMATILLOS AND POBLANOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
• In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
• Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

MEXICAN CHICKEN AND PEPPERS

Steps:

• 1. Mexican seasoning.- If mexican seasoning is not avaliable , substitute 2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt and 1/8 to 1/4 teaspoon ground red pepper.
• 2. Sprinkle mexican seasoning over both sides of the chicken, set aside
• 3. Heat oil in large nonstick skillet over medium heat. Add onion, cook 3 minutes, stirring occasionally.
• 4. Add bell peppers, cook 3 minutes, stirring occasionally, Stir salsa and lime juice into vegetables.
• 5. Push vegetables to the edge of the skillet. Add chicken to the skillet. Cook 5 minutes or until chicken is no longer pink in the center and vegetables are tender.
• 6. Transfer chicken to a serving plate, top with vegetable mixture. Garnish with lime wedges.

MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS

Steps:

• In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat.
• Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces.
• Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly.
• In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes.
• Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes.
• Meanwhile, shred the chicken. Mince the cilantro (if using).
• Stir the shredded chicken and cilantro into the pasta mixture and serve hot.