SAUCY MEXICAN CHICKEN
Use your skills to make our Saucy Mexican Chicken skillet! Salsa, black beans and cheddar cheese make this Mexican chicken recipe so delicious.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
- Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
- Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 37 g
EASY SPICY MEXICAN-AMERICAN CHICKEN
My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!
Provided by Anna Rivera
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 11.1 g, Cholesterol 141.8 mg, Fat 24.7 g, Fiber 2.2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1610.2 mg, Sugar 7.9 g
ZESTY MEXICAN CHICKEN
A hint of lime juice helps tame the heat in this zesty, tender chicken with crunchy vegetables. And because it's all prepared in the slow cooker, you and your kitchen will stay cool, too! Michelle Sheldon - Middletown, DE
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chicken in a 4-qt. slow cooker coated with cooking spray., In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken., Cover and cook on low for 3-4 hours or until chicken is tender. Serve with rice.
Nutrition Facts : Calories 256 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 257mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
MEXICAN CHICKEN STEW
Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium
SPICY MEXICAN CHICKEN
Make and share this Spicy Mexican Chicken recipe from Food.com.
Provided by Sara 76
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 614, Fat 46.6, SaturatedFat 10, Cholesterol 125.4, Sodium 458, Carbohydrate 40.9, Fiber 7.7, Sugar 5.2, Protein 12
MEXICAN PULLED (SHREDDED) CHICKEN
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
- Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
- Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
- Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
- Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
- Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PRESSURE COOKER SPICY MEXICAN CHICKEN
This Spicy Mexican Shredded Chicken is extremely easy to make in a pressure cooker or an instant pot, great for meal prep, and the perfect back pocket recipe for easy Mexican dinners! It's also incredibly flavorful, ready to go in just 25 minutes, and naturally gluten-free!
Provided by Lavina
Categories Chicken
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and pepper to taste. Heat olive oil in a pressure cooker over medium high heat. Once hot, place the chicken breasts in the pressure cooker and briefly sear for half a minute on each side.
- Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
- Lower to heat to medium-low and cover the pressure cooker. Cook for 15-20 minutes (3-4 whistles), and then turn off the heat.
- Allow the pressure to release naturally (this should take 8-10 minutes), then remove the lid of the pressure cooker.
- Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pressure cooker and add the chopped coriander (if using). Stir to combine.
- Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
- Season chicken breasts with salt and pepper to taste. Select the 'Sauté' function on the instant pot. Once the pot displays 'Hot', add olive oil in the inner pot and heat for a minute. Place the chicken breasts in the pot and briefly sear for half a minute on each side.
- Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
- Select the 'Cancel' function and close the lid. Make sure that the vent is in 'Sealing' position. Select 'Manual' and adjust the +/- buttons to set the cook time to 20 minutes.
- Once cooking has completed, allow the pressure to release naturally. Remove the lid.
- Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pot and add the chopped coriander (if using). Stir to combine.
- Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
Nutrition Facts : ServingSize 3/4 cup, Calories 181 calories, Sugar 2.1g, Sodium 611.3mg, Fat 6.1g, SaturatedFat 1g, UnsaturatedFat 4.0g, TransFat 0g, Carbohydrate 1g, Fiber 0.3g, Protein 22.7g, Cholesterol 73mg
OUR PERFECT ZESTY CHICKEN TORTILLA BAKE
Ditch the Mexican takeout menu for Our Perfect Zesty Chicken Tortilla Bake! With a tasty tangy sauce, this chicken tortilla bake is ready in 50 minutes.
Provided by My Food and Family
Categories Cheese
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir 2 to 3 min. or until thickened. Add 1 cup cheese; cook 5 min. or until melted, stirring constantly. Reserve 1 cup sauce.
- Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 500, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
ZESTY MEXICAN CHICKEN
Make and share this Zesty Mexican Chicken recipe from Food.com.
Provided by smdavies
Categories Chicken Breast
Time 3h15m
Yield 6 chicken pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a 3 or 4 quart slow cooker coated with cooking spray. In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken.
- Cover and cook on low for 3-1/2 to 4 hours or until juices run clear.
- Is best when served with rice.
Nutrition Facts : Calories 250.1, Fat 2.5, SaturatedFat 0.6, Cholesterol 102.7, Sodium 579.3, Carbohydrate 13.5, Fiber 2.6, Sugar 6.4, Protein 42.5
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