Mexicana Chicken Food

AUTHENTIC MEXICAN TINGA DE POLLO (CHICKEN CHIPOTLE IN TOMATO SAUCE)

Steps:

• Bring a pot of salty water to a boil and add the chicken breast to cook. Let the chicken simmer until it is cooked through.
• Make sure you skim the foam that forms on top of the water as it starts boiling.
• While the chicken is cooking, place the tomatoes in a medium saucepan, cover with water, bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until the tomatoes are soft and mushy but not falling apart.
• Slice the onions thinly. Heat the oil in a large pan(skillet) and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.
• In a blender, throw the tomatoes, garlic, salt, pepper, and 2-3 chipotle chiles from the can. Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle, but I found it to be too powerful and spicy for us, so I added fewer chiles in the blender.
• After blending the ingredients, taste the salsa for salt and pepper and adjust the amount of salt and pepper.
• Pour the salsa over onions. Add oregano, marjoram, thyme, and pepper. (Be careful as the sauce will steam and bubble).
• Simmer the sauce, occasionally stirring, until the sauce deepens in color, becomes darker and less soupy, about 7-8 minutes.
• Take the chicken out of the broth, and with two forks, shred the meat.
• Add it to the sauce and mix well to incorporate the chicken.
• Let it simmer for only a minute and serve over rice or on warm tortillas.
• Bon Appetite!

MEXICAN CHICKEN STEW

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
• Bring to a simmer and cook 20 minutes.
• Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
• Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
• Ladle into bowls and garnish with sour cream and cilantro.

MEXICAN CHICKEN SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
• Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

CHICKEN A LA MEXICANA

Steps:

• Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
• When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
• When all the flavors are combined, serve with Spanish rice & warm tortillas.

CHICKEN MEXICANA

Steps:

• Sprinkle chicken with garlic salt.
• Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.
• Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
• Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.
• Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot.
• Pour over chicken and rice; sprinkle with cilantro. Serve with additional picante sauce.

CHICKEN MEXICANA

Steps:

• Mix chicken strips and salsa in medium skillet. Cook on medium heat 4 min. or until heated through, stirring occasionally.
• Add cheese and olives; cover. Cook 1 min. or until cheese is melted.
• Serve over rice; sprinkle with cilantro.

MEXICANA CHICKEN

Steps:

• In a small nonstick skillet combine cinnamon stick, sesame seeds and cloves. Cook over low heat, stirring, until fragrant, about 3 minutes. Stir in chili powder.
• In a blender, food processor or small coffee grinder, process the spice mixture until ground. Set aside.
• In a small sauce pan, heat oil over medium heat. Add garlic and onion. Cook, stirring, until softened, about 3 minutes. Add broth, tomato sauce, tomatillos, tomato and reserved spice mixture.
• Meanwhile, preheat broiler. Sprinkle chicken with 1 tsp ground cinnamon (not from mixture prepared above). Broil, turning once, until no longer pink, about 10 minutes. Place on serving plates; spoon sauce over top. Serve immediately.
• Optional cooking methods.
• Crock Pot -- Complete steps 1 - 3, place mixture and raw chicken in crock pot and cook until chicken is no longer pink inside.
• Stove top -- Complete step 1 - 3, bring sauce mix to a boil and then add raw chicken. Cook until chicken is not longer pink inside.

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 STEW

Steps:

• Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
• Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
• If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.