Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Mexican Chicken. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Mexican Chicken Recipe. Quick and Easy Mexican Chicken Quick and Easy Mexican Chicken. Chicken Quesadillas The cheesier, the better!.
You can cook Mexican Chicken using 21 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Mexican Chicken
Take 3 pieces of medium size chicken breast (cut into cubes).
Prepare 1/2 piece of Green bell pepper.
It’s 1/2 piece of Red bell pepper.
Make ready 1/2 piece of Yellow bell pepper.
Make ready 1 Handful of mushrooms.
It’s 1 Handful of peeled corn.
It’s 1 of Carrot.
You need 1 of Onion.
Take of Olive Oil.
It’s of Butter.
It’s of (optional) Grated Cheese.
You need of To Marinate with Chicken.
It’s 1 tsp of Cumin.
You need 1 tsp of Salt (I used Himalayan Salt).
It’s 1 tsp of Chicken Mix (I got it from Jordan).
You need 1 tsp of Chili powder.
It’s 1 tsp of Paprika powder.
Take 1 tsp of Oregano (Zaatar).
Make ready 1 tsp of 5-Spices powder.
Make ready 1/2 tsp of Blackpepper.
It’s 2 tbsp of Olive oil.
Top with lettuce, cheese, tomato, sour cream and taco sauce.This Mexican Chicken Marinade is made with a blend of olive oil, lime juice, garlic, chili powder and handful of flavorful herbs and spices that result in juicy and tender marinated chicken every time!Perfect for grilling, baking, broiling and sauteeing on the stovetop.Use with chicken breasts, chicken thighs, drumsticks and any cut of.
Mexican Chicken instructions
Cut chicken breast into cubes and put all spices in a separate container. Put 1-2 tbsp of olive oil and mix..
Marinate it about half an hour to an hour. If you have more time, marinate it overnight for a better taste..
While waiting, cut the bell peppers and carrots into medium dice. For onion, slice it into thin wedges and for mushroom, slice it normally..
Sautee the onions with butter/olive oil until it sweats a little then add mushrooms..
When the mushrooms start to cook, put in the carrots and bell peppers. Continue cooking until the carrots start to soften..
After it is done, put it aside..
Now, put the marinated chicken into the pan and let it brown a little bit before mixing. Let it cook for about 7-10 minutes..
Then, mix together the chicken with the vegetables we put aside earlier..
If you have chicken stock in hand, use a cup of chicken stock and pour into the mix. If not, I use a powder chicken stock and put 2tsp and mix it with a cup of water..
Let it simmer for around 10 minutes and stir it so the chicken is cook evenly..
Cook until the sauce is thicken. Taste it, if you need more seasoning put the same spices for the marinated and adjust it to your taste buds..
You can serve this way but the extra step makes it taste even better. Put it in a Pyrex and grill it in the oven (top fire) 180 ° C for around 10 minutes..
If you feel like cheesin’ it, put shredded cheese on top of it and put back into the oven for 3-5 minutes..
Add onions and garlic to the same pan and cook until tender.Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.Corn and black beans give this satisfying chili Mexican flair the whole family will love.
Combine sour cream, cream of chicken soup, and green chiles in a bowl.Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink.Stir in Alfredo sauce; bring to a boil.Stir in cheese, salsa, milk and taco seasoning.Drain pasta; toss with chicken mixture.
