Chicken Mexicano Viva Zapata Recipes
AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP
Chicken tortilla soup is a perfect option for cold winter days and this version is as authentic as it gets.
Provided by Charbel Barker
Categories Main Course Soup
Time 40m
Number Of Ingredients 13
Steps:
- Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
- Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
- Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
- Let simmer for 25 minutes.
- While the soup is simmering, fry the tortilla strips and set aside.
- Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
- Garnish with the avocado, crema, cheese, chopped cilantro, and lime.
Nutrition Facts : Calories 372 kcal, Carbohydrate 24 g, Protein 21 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 618 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
CHICKEN A LA MEXICANA
A la Mexicana is a term used to describe the way a dish is cooked, in a brothy sauce made of tomatoes, jalapeños and white onion, resembling the Mexican flag.
Provided by La Marz
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
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.
CHICKEN MEXICANA
This is a recipe that I've had for years. I'm not even sure now where I got it. It's fairly quick to put together and makes for a very satisfying meal.
Provided by Mary K. W.
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 639.4, Fat 14, SaturatedFat 8, Cholesterol 99.3, Sodium 970.8, Carbohydrate 85.7, Fiber 3.1, Sugar 2.7, Protein 39.8
CHICKEN MEXICANO-VIVA ZAPATA!
Yield serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Combine the chicken, green chilies, jalapeño peppers, and cheese in an ovenproof 2-quart glass casserole. Add the enchilada sauce, soup, evaporated milk, and milk. Mix well. Bake for about 20 minutes, until hot and bubbly. Put 1/2 cup brown rice in each of 6 large, shallow bowls, ladle 1 cup of the chicken casserole on top, and garnish with a sprinkling of cilantro.
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30 EASY MEXICAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
- Crockpot Mexican Chicken. This recipe is so much more than just shredded chicken. Thanks to the chipotle peppers in adobo, it’s smokey, sweet, and wonderfully spicy.
- Mexican Chicken and Rice. This is best made in a Dutch oven or heavy-bottomed saucepan. The reason is, you’ll want to cook everything in the same pot so you can use all the juices for maximum flavor.
- Mexican Chicken Casserole. Many Mexican or Tex-Mex meals are full of tomatoes, making them fresh and acidic. This recipe, on the other hand, is crazy-creamy and brimming with chicken flavor.
- Skinny Mexican Chicken Skillet. This is the perfect recipe if you want to indulge in Mexican flavors without going overboard on cheese. WANT TO SAVE THIS RECIPE?
- Mexican Chicken and Beans. This recipe only calls for six ingredients (one of which is water), and I’ll bet you have the rest ready to go. Even if you don’t have any Mexicorn, you can use regular easily enough.
10 MEXICAN-STYLE CHICKEN RECIPES EVERYONE SHOULD KNOW
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- Pico de Gallo Chicken Quesadillas. "Great recipe," says Sarah. "The pico de gallo is easy to make and tastes great. My husband said it was better than the quesadillas in restaurants."
- Slow Cooker Chicken Mole. "A dark, rich, complex mole recipe," says ELAINE05. "I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas.
- Chicken Tortilla Soup I. "This soup is quick to make, flavorful, and filling," says Star Pooley. "Serve with warm cornbread or tortillas. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
- Enchiladas Suizas. You'll roll up shredded chicken and cheese in corn tortillas and then cover them in a baking dish with salsa verde and cream.
- Chicken Kabobs Mexicana. "Scrumptious," says CAMILLICIOUS. "The lime made the chicken so flavorful. Topping with salsa gave it an added kick. A great way to serve boring old chicken."
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