Mexican Chicken Ii Food

MEXICAN CHILLI CHICKEN

Steps:

• Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
• Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
• To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
• To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.

ARROZ CON POLLO

Steps:

• Rinse the rice well in a mesh colander, then shake to drain. Let the rice continue draining over the sink while you blend together the cooking liquid.
• In a blender, combine the roma tomatoes, garlic, onion, and 1 1/2 cups of water.
• Blend till the mixture is smooth. Pour the tomato mixture through another mesh colander or sieve into a large bowl, pushing the solids to extract as much flavored juice as possible.
• Reserve the juice and discard the solids.
• Heat up 2 tbsp of oil in a nonstick pot over medium high heat. Add the rice to the pot. Saute the rice, stirring almost constantly, for 10-15 minutes till the grains of rice start to turn golden. Be careful-- when they begin to turn golden, they can easily go to brown/burned if you don't watch them carefully.
• Measure the reserved tomato liquid into the pot by cupfuls. You will need 6 cups of liquid total. First measure the tomato liquid and pour into the pot (there will be about 3 cups). Once you know how much tomato liquid there is, you can measure out the remaining amount of liquid needed-- in our case, we needed 3 more cups. Add that amount of water to the pot to make 6 cups of liquid total.
• Stir in the diced carrots, corn, and peas along with 1 tsp of salt.
• Sprinkle the chicken pieces with salt (skip salting the chicken if you're using kosher meat) and chili powder. You can use up to six pieces of chicken in one pot. We took the skin off of our chicken before cooking to make the dish a bit lighter. You can leave the skin on if you prefer, which will add more flavor to the dish.
• Place the chicken pieces on top of the rice and vegetables, covered in the tomato liquid. Bring the mixture to a slow boil.
• Reduce heat to a slow, even simmer over medium low heat and cover the pot. Let the mixture simmer for 1 hour till all the liquid is absorbed and the rice is tender. Check at 30 minutes to see if the pot looks too dry. Add additional liquid as needed, and additional salt to taste, if desired. We ended up adding another 1 cup of water to the pot after 30 minutes-- the liquid absorbs pretty quickly into the rice. Check the rice again for dryness at 45 minutes. When all of the liquid has absorbed and the rice, vegetables, and chicken are tender, remove from heat.
• Serve the chicken over the rice, garnished with chopped cilantro if desired. I decided to debone the chicken and cut it into pieces before serving for a prettier presentation. You can serve it on the bone if you like. The rice will be quite soft-- this is the correct texture for this dish. It all comes together in a very warm, cozy, filling one-pot meal. It's simple, homey, healthy Mexican comfort food.

MEXICAN CHICKEN I

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

CHICKEN TORTILLA SOUP II

Steps:

• Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
• Add chicken broth and bring to boil.
• Add tomatoes, Rotel, taco seasoning, and chicken.
• Cut Tortillas into small pieces and add to broth mixture.
• Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
• Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
• Add milk and simmer for additional 10 minutes.
• If thicker soup is desired, add more diced tortillas and let incorporate into soup.
• Garnish with shredded cheese and broken tortilla chips.
• Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
• Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
• If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
• You can also use grilled chicken fajita meat for poached diced chicken.
• NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.

MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

MEXICAN CHICKEN SOUP

Steps:

• Boil the chicken breast in water or chicken broth for 20 minutes on medium heat, shred the chicken and set aside.
• Finely chop the onion and finely mince the garlic. Heat a small pot to medium heat and add the olive oil
• Add the onion and stir it round in the pan until soft and translucent. Then add the garlic and stir again.
• Now chop the plum cherry tomatoes into small pieces to add to the pot. Stir the tomatoes to let them go soft
• Add the fire-roasted tomatoes. Use a wooden spoon to break the tomatoes up
• Then add the taco seasoning and stir to evenly distribute the seasoning through the soup
• Add the kidney beans, the corn, and the shredded chicken
• Decorate with some finely chopped parsley and your chicken soup is ready to serve

MEXICAN RICE

Steps:

• First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
• Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
• Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
• During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it's not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it's too wet, leave the lid slightly ajar or off the pan entirely.
• When the rice is done, fluff it with a fork and serve!

CHICKEN ENCHILADAS II

Steps:

• Cover chicken with water and simmer for 30 minutes.
• Cool, bone,and cut into strips,set aside.
• Mix tomatoes, onions, soup, chilies, cumin, and garlic powder.
• Dip tortillas into broth left from boiling chicken, place one on a plate. Top with 1/12 of the chicken, then add 2 Tb. of the soup mixture and 1 Tb. of cheese.
• Roll up and place seam side down in baking pan.
• After all are filled and rolled, Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining cheese.
• Bake at 350 until cheese is melted(about 20 minutes).

MEXICAN RICE

Steps:

• In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a fork.