Chicken A La Mexicana Recipes

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ARROZ A LA MEXICANA



Arroz a la Mexicana image

Our recipe for Arroz a la Mexicana lets you make authentic Mexican rice at home. We purée the onion, jalapeno, and garlic, so the flavor gets infused into the rice. Sauteing the rice in Country Crock® before simmering helps it cook up separate and fluffy and gives this dish a flavor boost.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 45m

Yield 4

Number Of Ingredients 9

1 medium white onion
2 medium jalapeno peppers, halved lengthwise and seeded
2 cloves garlic
2 tablespoons tomato paste
½ teaspoon salt
2 tablespoons Country Crock® Spread
1 cup uncooked parboiled (converted) rice
1 cup frozen peas and carrots
Salt and ground black pepper to taste

Steps:

  • In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
  • In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 46.4 g, Fat 0.8 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 0.2 g, Sodium 387.2 mg, Sugar 2.6 g

CHICKEN A LA CREMA



Chicken a la Crema image

Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h40m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil
1 (4.5 pound) whole chicken, quartered
1 yellow onion, roughly chopped
2 cups thickly sliced mushrooms
1 tablespoon kosher salt, or more to taste
1 tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cloves garlic, minced
3 poblano peppers, seeded and thinly sliced
1 (14.5 ounce) can diced tomatoes
4 cups chicken broth
1 large bay leaf
1 ½ cups creme fraiche, divided
2 sprigs fresh oregano, leaves stripped and finely chopped
½ cup chopped cilantro

Steps:

  • Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
  • Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
  • Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
  • Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
  • Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
  • Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g

CHICKEN MEXICANA



Chicken Mexicana image

This is a recipe that I've had for years. I'm not even sure now where I got it. It's fairly quick to put together and makes for a very satisfying meal.

Provided by Mary K. W.

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/4 teaspoon garlic salt
2 tablespoons butter or 2 tablespoons margarine
1/2 cup green bell pepper, chopped
1/2 cup green onion, sliced
1 cup picante sauce
4 ounces cheese spread, diced
2 -3 cups rice, cooked (hot)
1/4 cup fresh cilantro, chopped

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.

Nutrition Facts : Calories 639.4, Fat 14, SaturatedFat 8, Cholesterol 99.3, Sodium 970.8, Carbohydrate 85.7, Fiber 3.1, Sugar 2.7, Protein 39.8

CHICKEN A LA MEXICANA



Chicken a La Mexicana image

A la Mexicana is a term used to describe the way a dish is cooked, in a brothy sauce made of tomatoes, jalapeños and white onion, resembling the Mexican flag.

Provided by La Marz

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts
2 tomatoes (chopped)
1 -2 jalapeno (seeded & chopped)
1/2 white onion (chopped or diced)
2 garlic cloves (chopped)
2 teaspoons olive oil
2 teaspoons chili powder
2 teaspoons fresh cilantro (finely chopped)
salt & pepper, to taste

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.

TORTILLA CRUSTED CHICKEN A LA MEXICANA #RAGU



Tortilla Crusted Chicken a La Mexicana #Ragu image

Ragú® Recipe Contest Entry. How about a Mexican spin on the classic chicken and tomato sauce? This recipe adds some Mexican flair to give this dish a whole new look and mucho flavor! The magic in this dish is the spicy sauce easily prepared with Ragu and layered under the scrumptious tortilla crusted chicken. Tortilla Crusted Chicken A La Mexicana is a fun dish that ranks tops when your looking for a Mexican fiesta right at home and is a welcome change of pace from the typical chicken dinner.

Provided by Sandra D.

Categories     Sauces

Time 53m

Yield 4 serving(s)

Number Of Ingredients 14

6 corn tortillas
salt, to taste
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup panko breadcrumbs
2 eggs
4 boneless skinless chicken breasts
15 ounces black beans
3 cups Ragú® Pasta Sauce (spicy italian style)
1/3 cup cilantro, chopped
1 (4 ounce) can chopped green chilies
Mexican crema or sour cream, for topping
salsa, for topping

Steps:

  • Preheat oven to 400.
  • Stack tortillas one on top of the other and cut them into 4 slices. Spread cut tortillas out in a single layer on a cookie sheet. Sprinkle with salt. Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool. Then crush tortilla chips.
  • In a bowl combine crushed tortilla chips, oregano, cumin, black pepper and breadcrumbs. In another bowl beat eggs.
  • Dip chicken in egg and then coat with tortilla chip mixture.
  • Place chicken in a lightly greased baking dish and bake for 30 minutes or until cooked through.
  • Meanwhile, in a saucepan over medium high heat, add black beans, Ragu sauce, cilantro and green chiles. Heat for 3 minutes or until heated through.
  • Spoon equal amounts of Ragu sauce mixture on serving plates. Top with a chicken breast. Then top with crema or sour cream and salsa.

Nutrition Facts : Calories 389.5, Fat 7.3, SaturatedFat 1.8, Cholesterol 168.5, Sodium 241.6, Carbohydrate 42.2, Fiber 9.8, Sugar 2.3, Protein 38.6

PICANTE POLLO A LA MEXICANA(SPICY MEXICAN CHICKEN)



Picante Pollo a la Mexicana(Spicy Mexican Chicken) image

This Spicy Chicken dish is a feast for the taste buds. It is easy to prepare and brings a lot of flavor and flair to a weeknight dinner. I did my best to recreate the flavors from one of my favorite dishes from one of my favorite Mexican restaraunts and I think I nailed it. I hope you enjoy this as much as I do.

Provided by Michael Hall

Categories     Chicken

Time 45m

Number Of Ingredients 11

2 lb boneless, skinless chicken breast (butterflied and flattened thinly with mallet)
1 Tbsp olive oil
10 oz 1 can red enchilada sauce
2 Tbsp chipotle chili powder
1 tsp onion powder
1 tsp cumin
1 tsp garlic powder
4 medium fresh jalapenos, seeded and julienned
1 medium white onion, halved and sliced
2-3 roma tomatoes, diced
salt and pepper to taste

Steps:

  • 1. Butterly and flatten chicken breast, between two pcs. of heavy plastic wrap, about an 1/8" - 1/4" thick.
  • 2. In a medium bowl add the Enchilada sauce, chili powder, onion powder, cumin, and garlic powder. Mix to combine. Add the sauce and chicken pieces to a large Ziplock bag and seal removing as much air as possible.
  • 3. Put chicken in refrigerator and leave for a minimum of 2 hours, or longer.
  • 4. Remove chicken from refrigerator and cut up vegetables.
  • 5. Heat a large iron skillet over med/high heat and add oil. When oil gets a nice sheen, remove chicken from marinade and add directly into hot pan. Reserve Marinade.
  • 6. Cook chicken thouroughly, about 4 minutes per side, and season with salt and pepper.
  • 7. Add vegetables to pan and cook until softened or al dente. If pan becomes to dry, turn down heat and add some of the reserved marinade.
  • 8. Serve Hot chicken with vegetables over top.
  • 9. Serve with all your favorite Mexican Sides such as Guacamole, Pico, Refried Beans, Rice, Cilantro and some Lime wedges.

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