Texicali Chicken 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 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.

QUICK MEXICALI CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
• Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

TEXICALI CHICKEN

Steps:

• Cooked and boned chicken should be cut into bite-sized pieces. In a dutch oven or large pot with a good cover, saute the onion and pepper in the oil but do not overcook. Add the stewed tomatoes and stir to mix, then add the spices and stir until well blended.
• Add the stock and bring to a slow simmer and cook for about 5 minutes. Add the chicken and continue to simmer for about 10 minutes. Add the corn starch to about 1/4 cup of water and add to the mixture to thicken. add more salt to taste.
• After the mixture thickens, add the rice, a several spoonfuls at a time and stir gently to blend. Blend well with all the rice, cover and gently heat for about 10-15 more minutes.
• Variation: turn it into a large greased casserole and cover with grated cheese. heat in a 325F oven until the cheese melts.
• For the chicken I often use a grocery store roasted chicken, skinned and deboned or I poach breasts in the microwave and use the reserved liquid as the broth.

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.

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 CASSEROLE

Steps:

• Combine first 4 ingredients in 3 qt casserole or dutch oven.
• In large bowl combine all dry ingredients and then add milk, margarine and eggs.
• Stir in onion, chilies and pimento.
• Pour over chicken mixture.
• Bake at 350 degrees for about 50-60 minutes.

IMPOSSIBLY EASY MEXICALI CHICKEN PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, mix chicken, corn, olives, onion, chiles and cheese. Spoon into pie plate. In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain. Pour evenly over chicken mixture.
• Bake 28 to 30 minutes or until knife inserted in center comes out clean. Serve with salsa, guacamole and sour cream.

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.