MEXICAN CHICKEN AND POTATOES
This is a recipe I adapted from another recipe I found on this site. I changed it to my liking. It has more of a Mexican flare to it than Greek, like the original recipe. It sounds like there is too much liquid in the recipe, but it really turns out nicely.
Provided by MrsBone04
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place chicken, potatoes, onions and jalapeños in a glass baking pan.
- Mix well to get everything evenly distributed in the pan.
- Pour the chicken bouillon over all.
- Whisk olive oil, lemon juice, cumin and oregano together.
- Pour over chicken and potato mixture.
- Bake 35 minutes until chicken is cooked thoroughly and potatoes are tender.
- This would be really good served with a nice crusty loaf of bread to soak up the juices.
Nutrition Facts : Calories 256, Fat 14.6, SaturatedFat 2.1, Cholesterol 34.3, Sodium 198.6, Carbohydrate 16, Fiber 2.1, Sugar 2.2, Protein 15.7
SPICY MEXICAN CHICKEN WITH POTATOES
This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.
Provided by English_Rose
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5
MAKE AHEAD MEXICAN CHICKEN AND POTATOES.
Make and share this Make Ahead Mexican Chicken and Potatoes. recipe from Food.com.
Provided by That Napa Chicken R
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- PREHEAT oven to 400°F
- Cut Chicken in half to make two thin slices instead of one thick breast.
- Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil).
- Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes.
- Cover with the salsa and then the cheese.
- BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender.
- This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us!
- Thaw in the fridge overnight and reheat in the microwave.
- Top each serving with sour cream to serve, if desired.
MEXICAN CHICKEN WITH POTATOES
Go Mexican with this speedy supper. And it's filling so perfect for feeding the whole family. Serve with chopped coriander, sour cream and corn tortillas.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the olive oil in a large frying pan and fry the chicken, onion and potatoes for 5 minutes.
- Add the red pepper, chipotle paste, black beans, chopped tomatoes to the water; bring to a boil and transfer to a casserole dish.
- Add the chicken, onion and paste mixture.
- Cover and bake for 45 minutes, stirring half way through, or until potatoes are tender and chicken is cooked throughout.
- Serve.
Nutrition Facts : Calories 562.6, Fat 10.3, SaturatedFat 2, Cholesterol 151, Sodium 293.2, Carbohydrate 55, Fiber 12.3, Sugar 6.3, Protein 61.4
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!
Provided by Brisket in Roses
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
- Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
- Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
- Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
- Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.
CHICKEN AND POTATOES WITH TOMATO SAUCE (POLLO SUDADO)
This recipe was handed down by my grandmother. This is a delicious, very inexpensive meal that can feed a large family on a budget. I buy whole cut up chicken. This cuts out the prep time by about 15 minutes.
Provided by Chef Sarita in Aust
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Take off the skin from the chicken, discard and place chicken in a plastic bowl.
- Quarter the potatoes and also place in bowl with chicken. Add the chicken bullion and mix until all pieces are covered with bullion.
- In a large cooking pot, add the oil and heat. When oil is heated, add the chopped onions, tomatoes and bell pepper. Saute for about 1 minutes or until translucent.
- Add the chicken and potatoes to the pot and brown the chicken. About 7 to 10 minutes.
- Add the tomato sauce and add enough water to cover the chicken. Add the cilantro. Add salt IF NEEDED.
- Cover and cook for about 30 minute or until potatoes are cooked.
- Serve with white rice.
Nutrition Facts : Calories 526.2, Fat 28.2, SaturatedFat 7.3, Cholesterol 115.3, Sodium 796.1, Carbohydrate 34.6, Fiber 4.8, Sugar 4, Protein 33.1
More about "mexican chicken and potatoes food"
MEXICAN ROASTED CHICKEN WITH POTATOES AND PEPPERS
From masonfit.com
4.5/5 (25)Total Time 45 minsCategory Chicken RecipesCalories 280 per serving
- Cut the potatoes and peppers and place in a large bowl. If your baby potatoes are on the larger side, quarter instead of half. Toss with 2 Tbsp of olive oil before coating in 1/2 the seasoning blend. Bake the veggies on a large baking sheet for 10 minutes while you prep the chicken.
- Once prepped, push the veggies to the sides of the baking sheet, creating space for the chicken in the center. You can also use a separate baking sheet.
MEXICAN ADOBO CHICKEN WITH POTATOES - MARICRUZ AVALOS
From maricruzavalos.com
5/5 (1)Calories 407 per servingCategory Main Dish
MEXICAN POTATOES (PAPAS MEXICANA) - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
GREEK CHICKEN AND POTATOES - THE MEDITERRANEAN DISH
From themediterraneandish.com
49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
ONE PAN TUSCAN CHICKEN AND POTATO SKILLET RECIPE + VIDEO
From thereciperebel.com
MEXICAN CHICKEN, SWEET POTATO AND BLACK BEAN SKILLET
From reciperunner.com
MEXICAN-STYLE SPICY SWEET POTATO AND CHICKEN BOWL
From anadifa.us.to
MEXICAN-STYLE CHICKEN & POTATO SALAD - BLUE APRON
From blueapron.com
MEXICAN CHICKEN SALAD (ENSALADA DE POLLO) - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
3 INGREDIENT SLOW COOKER MEXICAN SHREDDED CHICKEN
From 40aprons.com
MEXICAN SWEET POTATO CASSEROLE - SUEBEE HOMEMAKER
From suebeehomemaker.com
ANYWHERE I CAN GET MEXICAN STYLE ROTISSERIE CHICKEN AND …
From reddit.com
10 BEST MEXICAN CHICKEN AND POTATOES RECIPES | YUMMLY
From yummly.com
10 BEST MEXICAN CHICKEN AND POTATOES RECIPES | YUMMLY
From yummly.com
SUPER BOWL FOOD IDEAS THAT ARE PERFECT FOR THE BIG GAME
From realsimple.com
CROCKPOT MEXICAN CHICKEN - WELL PLATED BY ERIN
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love