Chicken Mexicano Viva Zapata Recipes

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.

MEXICAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.

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 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.

VIVA LA CHICKEN

Steps:

• In buttered casserole dish, form layers of chicken, torn pieces of tortilla (uncooked), cheese, chillies, and olives.
• Save some cheese and olives for the top.
• Mix milk and soups together and pour over the layers.
• Bake at 350 for 45 minutes, uncovered for most of the baking time.
• Cover with foil if the top becomes too brown.

CHICKEN MEXICANO

Steps:

• Stir together salsa, juices, yogurt, salt, and mustard.
• Pour over chicken; cover and refrigerate for 30 to 45 minutes.
• Remove chicken and reserve marinade.
• Broil in pan 5 to 6 inches from heat for 10 minutes.
• Turn chicken over and and brush with reserved marinade mixture.
• Broil for 15 minutes more.

MEXICAN CHILLI CHICKEN

Steps:

• Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
• Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
• To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
• To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.

CHICKEN MEXICANO-VIVA ZAPATA!

Steps:

• Preheat the oven to 350 degrees. Combine the chicken, green chilies, jalapeño peppers, and cheese in an ovenproof 2-quart glass casserole. Add the enchilada sauce, soup, evaporated milk, and milk. Mix well. Bake for about 20 minutes, until hot and bubbly. Put 1/2 cup brown rice in each of 6 large, shallow bowls, ladle 1 cup of the chicken casserole on top, and garnish with a sprinkling of cilantro.