Spicy Mexican Chicken Recipes

PRESSURE COOKER SPICY MEXICAN CHICKEN

Steps:

• Season chicken breasts with salt and pepper to taste. Heat olive oil in a pressure cooker over medium high heat. Once hot, place the chicken breasts in the pressure cooker and briefly sear for half a minute on each side.
• Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
• Lower to heat to medium-low and cover the pressure cooker. Cook for 15-20 minutes (3-4 whistles), and then turn off the heat.
• Allow the pressure to release naturally (this should take 8-10 minutes), then remove the lid of the pressure cooker.
• Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pressure cooker and add the chopped coriander (if using). Stir to combine.
• Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
• Season chicken breasts with salt and pepper to taste. Select the 'Sauté' function on the instant pot. Once the pot displays 'Hot', add olive oil in the inner pot and heat for a minute. Place the chicken breasts in the pot and briefly sear for half a minute on each side.
• Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
• Select the 'Cancel' function and close the lid. Make sure that the vent is in 'Sealing' position. Select 'Manual' and adjust the +/- buttons to set the cook time to 20 minutes.
• Once cooking has completed, allow the pressure to release naturally. Remove the lid.
• Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pot and add the chopped coriander (if using). Stir to combine.
• Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.

EASY SPICY MEXICAN-AMERICAN CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
• Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
• Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

SPICY MEXICAN CHICKEN

Steps:

• Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
• Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
• Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
• Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
• Place in oven, on a hot tray. Bake at 180C for 10 minutes.
• Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.

SPICY MEXICAN CHICKEN (SLOW COOKER)

Steps:

• Season chicken breasts with salt and pepper.
• Add breasts to a 7-quart slow cooker.
• Cover with beans, corn, salsa, jalapeño, cumin, and chili powder.
• Cover and cook on Low 6 to 8 hours or until chicken is tender.
• Add yogurt to chicken mixture during last 30 minutes of cooking.