Chicken On The Beach Mexican Recipes

CHICKEN ON THE BEACH RECIPE

Steps:

• Preheat the oven to 300 degrees F.
• Using a blender or food processor, puree all ingredients for the sauce. Season to taste with salt and pepper. Adjust accordingly. Set aside.
• Season both chicken parts with salt and pepper.
• Preheat a skillet over medium heat. Melt the shortening and sear chicken evenly on all sides. Transfer to a braising pan.
• Pour sauce onto the chicken, ensuring that it covers at least ¼ of the chicken.
• Cover with foil and transfer to the preheated oven.
• Braise for approximately 45 minutes, or until chicken juices run clear but remain moist. Note that the chicken breast will cook faster than the chicken leg, so keep a close eye as you may need to set aside the chicken breasts earlier.
• Place the excess sauce into a saucepot. Reduce over medium heat until thickened, enough to brush over the chicken, but not cloying in taste.
• Towards the last 5 minutes of braising, remove and discard the foil. Return the chicken breasts to reheat. You may also need to drain away some of the sauce from the braising.
• Brush the glaze over and around the chickens. Increase the top heat of the oven to 400 degrees F and roast the chicken briefly for the remaining 5 minutes until the skin turns a deep color.
• Serve together with the dipping sauce, choice of vegetables, and rice. Enjoy your chicken on the beach!

MEXICAN CHICKEN AND RICE

Steps:

• Toss the chicken cubes with taco seasoning.
• In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color.
• Stir in rice and stir to mix.
• Add salsa and water.
• Bring to a boil and reduce heat to a simmer.
• Cover and allow to cook about 20 minutes.
• Remove from heat and allow to stand about 5 minutes before serving.
• If you like, you may sprinkle with chopped cilantro.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

SPICY MEXICAN CHICKEN SOUP (SOUTH BEACH STYLE!)

Steps:

• Cut your chicken breasts into small strips about 2 inches long.
• Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes.
• Stir in garlic and cumin; cook 30 seconds more.
• Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir the pan making sure to get all the bits of onion, jalapeño and cumin are well mixed into the soup and not stuck to the bottom of the pan.
• Stir in salsa (don't drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired.

ACAPULCO CHICKEN

Steps:

• Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
• In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.