Mexicana Chicken Recipes

QUICK AND EASY MEXICAN CHICKEN

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.

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.

MEXICANA CHICKEN

Steps:

• In a small nonstick skillet combine cinnamon stick, sesame seeds and cloves. Cook over low heat, stirring, until fragrant, about 3 minutes. Stir in chili powder.
• In a blender, food processor or small coffee grinder, process the spice mixture until ground. Set aside.
• In a small sauce pan, heat oil over medium heat. Add garlic and onion. Cook, stirring, until softened, about 3 minutes. Add broth, tomato sauce, tomatillos, tomato and reserved spice mixture.
• Meanwhile, preheat broiler. Sprinkle chicken with 1 tsp ground cinnamon (not from mixture prepared above). Broil, turning once, until no longer pink, about 10 minutes. Place on serving plates; spoon sauce over top. Serve immediately.
• Optional cooking methods.
• Crock Pot -- Complete steps 1 - 3, place mixture and raw chicken in crock pot and cook until chicken is no longer pink inside.
• Stove top -- Complete step 1 - 3, bring sauce mix to a boil and then add raw chicken. Cook until chicken is not longer pink inside.

MEXICAN CHICKEN-SCALLOPED POTATOES CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
• Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
• Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.

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.