Mexican Style Chicken Food

MEXICAN-STYLE CHICKEN

Steps:

• Use a knife to cut a cross in the top of the tomato, place the tomato in boiling water for 30 seconds, peel the skin from the tomato and roughly chop the flesh; peel and chop the onions; peel the garlic; blend the onions, garlic and walnuts in a food processor.
• Deseed and chop the capsicums; wearing rubber gloves, deseed the chillies and cut into thin strips; heat the oil in a large, preferably non-stick pan or wok, add the chicken breast fillets and fry over a high heat for 5 minutes on each side, or until golden brown; remove the chicken from the pan and season with salt and half the cayenne.
• Add the tomato, capsicums, onion puree and chillies to the pan; add the stock and bring to the boil; add the chilli sauce, vinegar, salt and remaining cayenne; place the chicken on top, reduce the heat and simmer for 20 minutes; sprinkle the grated cheese over the chicken, turn off the heat and leave for 5 minutes, or until the cheese melts, then serve over steamed rice or with a vegetarian Mexican side dish such as Fried Mexican Capsicum & Potatoes Recipe #139465 or Mexican Bean Hotpot Recipe #139476.

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.

MEXICAN-STYLE CHICKEN WITH PENNE

Steps:

• Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
• Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
• Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
• Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
• Add the corn, season with salt & pepper and cook until the corn is heated through.
• Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
• Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.

MEXICAN-STYLE CHICKEN SOUP

Steps:

• Cut chicken into bite sized pieces.
• Lightly coat a large saucepan with oil and set over med-high heat.
• Add about 1/2 the chicken without crowding.
• Saute the chicken until no longer pink, about 3 minutes, remove to a very large stock/soup pot.
• Repeat with remaining chicken.
• Once all chicken has been removed, add onions, add more oil if needed.
• Stir until slightly softened, about 2 minutes.
• Stir in peppers, tomatoes, celery, jalapenos and seasoning, cook 3 more minutes.
• Add to stock pot, add broth.
• Bring to a boil, then reduce heat to med-low.
• Simmer, covered and stirring occasionally until all vegetables are tender, from 10-15 minutes.
• Add corn during last 2 minutes of simmering.
• Stir in lime juice.
• Just before serving, top with cilantro.
• Soup will keep well in the fridge for 3 days or in the freezer for 3 mths.

QUICK AND EASY MEXICAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

MEXICAN CHICKEN

Steps:

• Dust chicken in flour, shake off excess and sprinkle with pepper.
• Heat oil in a large frying pan and brown chicken, then transfer to a casserole dish leaving oil behind.
• Add onions and garlic to the same pan and cook until tender.
• Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.
• Pour over the top of the chicken in the casserole dish and bake for one hour at 180C (350F).
• Remove a little of the cooking liquid and mix through the cornflour.
• Stir through the corn, capsicum, olives and cornflour in the casserole dish. Season with additional pepper if desired.
• Bake a further 15 minutes or until thickened.

MEXICAN CHICKEN FAJITAS

Steps:

• In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade. , Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla. , Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.

MEXICAN LIME CHICKEN

Steps:

• Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
• Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
• Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and salsa.

MEXICAN STYLE CHICKEN CACCIATORE

Steps:

• Preheat oven to 500
• In a skillet,in hot olive oil, cook skinless chicken until it's evenly browned, remove to casserole dish.
• Add red pepper, sliced onion and garlic to drippings, cook about 5 minutes.
• Spread veggies over chicken.
• Turn off skillet and mix undrained tomatos, wine, beans and seasonings,
• Pour over all chicken and vegetables.
• Cover with tin foil, bake 20 minutes at 500.
• Reduce oven temp to 350 bake an additional 30 to 40 minutes.
• Uncover and bake 10 more.
• Sprikle parsley over all and serve over rice or pasta, or alone!
• note* Different cuts or sizes of chicken will alter the cooking time. The general rule is the longer the better!