Mexicali Chicken Skillet Recipes

MEXICALI CHICKEN

Steps:

• In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

MEXICALI CHICKEN

Steps:

• 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
• 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
• 3. Serve with lime or lemon wedges if desired.

MEXICALI CHICKEN SKILLET

Steps:

• Combine cumin, oregano, salt and cayenne pepper.
• Rub mixture over meaty sides of chicken.
• Heat a large nonstick skillet over medium-high heat until hot.
• Coat with cooking spray.
• Add chicken to skillet, seasoned side down.
• Cook 5 minutes or until beginning to brown.
• Add salsa to skillet.
• Turn chicken over and cover skillet.
• Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through.
• Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.

MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET

Steps:

• Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
• Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
• Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
• Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
• Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
• Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
• Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

CHICKEN MEXICALA

Steps:

• In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

MEXICALI CHICKEN (SLOW COOKER)

Steps:

• Put sliced peppers and onions in slow cooker and top with chicken.
• Sprinkle chili powder and oregano over chicken and add salsa.
• Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.
• Remove chicken from slow cooker and place in a serving bowl to keep warm.
• Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
• Pour mixture over top of noodles or rice.

MEXICALI SKILLET DISH

Steps:

• Spray skillet with oil or cooking spray. Brown meat and onion. Drain fat.
• Add taco seasoning mix and water, stirring to combine.
• Add peas, corn and tomatoes. Stir well.
• Stir in uncooked macaroni. If needed, add just enough water to cover macaroni for even cooking.
• Cover and cook until pasta is cooked, stirring frequently.

LOADED MEXICALI CHICKEN

Steps:

• In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
• Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
• Preheat oven to 350°F.
• Mix sauce ingredients--EXCEPT cheese.
• Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
• Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
• Serve with rice and use chicken sauce for a gravy.

MEXICALI CHICKEN FOR TWO

Steps:

• In a small bowl, combine the tomato, onion, jalapeno, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.