Audreys Mexican Chicken Recipes

POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)

Pollo Asado Recipe (Mexican Roast Chicken) image

This pollo asado recipe is the ultimate roast chicken with bone-in chicken marinated in citrus and spices then roasted for big flavor. So tender and juicy.

Provided by Mike Hultquist

Number Of Ingredients 14

Ingredients

2.5 pounds chicken parts (bone-in, skin on - use a whole cut up chicken or your favorite parts, like leg thigh quarters, breasts, etc)
1/2 cup olive oil (+ more as needed)
Juice from 1 large orange
Juice from 1 large lime
2 tablespoons vinegar
6 cloves garlic (minced)
1 tablespoon sazon (+ more for sprinkling)
1 tablespoon achiote powder (+ more for sprinkling)
1 tablespoon paprika (or use cayenne for more heat)
1 tablespoon Mexican oregano
1 teaspoon cumin
1 teaspoon red pepper flakes
Salt and pepper to taste
FOR GARNISH: Fresh chopped cilantro (lime wedges, chili flakes)

Steps:

Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
Garnish and serve!

Nutrition Facts : Calories 449 kcal, Carbohydrate 3 g, Protein 24 g, Fat 38 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 96 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

AUDREY'S CHICKEN ENCHILADAS

Audrey's Chicken Enchiladas image

This is a recipe that my daughter shared with me. I always get her to prepare these enchiladas when she visits. While my daughter was pregnant, she craved these tasty enchiladas and prepared them at least once a week. Her family was getting tired of the same dish every week; but after the baby was born, her family was soon...

Provided by Roda Laser

Categories Tacos & Burritos

Time 30m

Number Of Ingredients 14

Ingredients

FOR FILLING MIX TOGETHER:
1 - 2 Tbsp cream cheese (only need enough to hold filling together)
16 oz canned chicken (drained)
7 oz canned, chopped green chilies (drained)
1 Tbsp chili powder
1 - 2 tsp ground cumin
1 large onion, chopped
FOR ENCHILADAS:
4 large flour tortillas
2 can(s) (10oz each) red encilada sauce
2 c mexican blend shredded cheese or shredded pepper jack cheese.
FOR TOPPING:
sour cream
diced tomatos and diced green onions

Steps:

1. Grease 13x9 baking dish. Lay tortillas out on counter; then divide filling between the 4 tortillas. They will be very full--grande size.
2. Place filled enchiladas in dish and pour enchilada sauce over top. Bake 20 min. in 350 degree oven.
3. Remove from oven and top with shredded cheese. Place back into oven for a couple of min. to melt cheese. Serve with the toppings.

QUICK AND EASY MEXICAN CHICKEN

Quick and Easy Mexican Chicken image

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Provided by Karen Taylor

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g

AUDREY'S ORIENTAL CHICKEN

Audrey's Oriental Chicken image

Make and share this Audrey's Oriental Chicken recipe from Food.com.

Provided by Pamela

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup brown sugar, Firmly packed
1/4 cup vinegar
1 (15 ounce) can pineapple chunks
1 cup onion, sliced in thin rings
2 boneless chicken breasts (Cut into thin strips.)
2 tablespoons cornstarch
1 tablespoon soy sauce
1 cup green pepper, cut into strips
1 tablespoon oil

Steps:

In a medium bowl, combine sugar and cornstarch.
Gradually stir in vinegar and soy sauce.
Stir in pineapple, green pepper and onion, set aside.
Heat oil in wok.
Add chicken and stir fry, just until tender, and chicken has turned white.
Add pineapple and vegetable mixture; stir until well mixed.
Cover and simmer over low heat 15 minutes.

Nutrition Facts : Calories 315.2, Fat 10.3, SaturatedFat 2.5, Cholesterol 46.4, Sodium 306.4, Carbohydrate 39.8, Fiber 2.1, Sugar 31.3, Protein 16.7

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