Spicy Mexican Chicken Food

EASY SPICY MEXICAN-AMERICAN CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
• Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
• Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

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.

SPICY MEXICAN CHICKEN

Steps:

• Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
• Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
• Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
• Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
• Place in oven, on a hot tray. Bake at 180C for 10 minutes.
• Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.

SPICY SHREDDED CHICKEN

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.

MEXICAN SPICY SHREDDED CHICKEN (CROCK POT)

Steps:

• Add all ingredients to slow cooker, mix well.
• Chicken should be covered by liquid, if not, add more water.
• Cook on low 8 hours.
• The chicken should be falling apart already, just continue to shred it.

SPICY MEXICAN CHICKEN WITH POTATOES

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.

SPICY MEXICAN CHICKEN (SLOW COOKER)

Steps:

• Season chicken breasts with salt and pepper.
• Add breasts to a 7-quart slow cooker.
• Cover with beans, corn, salsa, jalapeño, cumin, and chili powder.
• Cover and cook on Low 6 to 8 hours or until chicken is tender.
• Add yogurt to chicken mixture during last 30 minutes of cooking.

SKILLET SPICY MEXICAN CHICKEN

Steps:

• Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Stir in beans, corn and salsa. Heat to boiling; reduce heat.
• Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.

MEXICAN SHREDDED CHICKEN

Steps:

• Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
• Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken to a plate and shred with 2 forks.