PICANTE POLLO A LA MEXICANA(SPICY MEXICAN CHICKEN)
This Spicy Chicken dish is a feast for the taste buds. It is easy to prepare and brings a lot of flavor and flair to a weeknight dinner. I did my best to recreate the flavors from one of my favorite dishes from one of my favorite Mexican restaraunts and I think I nailed it. I hope you enjoy this as much as I do.
Provided by Michael Hall
Categories Chicken
Time 45m
Number Of Ingredients 11
Steps:
- 1. Butterly and flatten chicken breast, between two pcs. of heavy plastic wrap, about an 1/8" - 1/4" thick.
- 2. In a medium bowl add the Enchilada sauce, chili powder, onion powder, cumin, and garlic powder. Mix to combine. Add the sauce and chicken pieces to a large Ziplock bag and seal removing as much air as possible.
- 3. Put chicken in refrigerator and leave for a minimum of 2 hours, or longer.
- 4. Remove chicken from refrigerator and cut up vegetables.
- 5. Heat a large iron skillet over med/high heat and add oil. When oil gets a nice sheen, remove chicken from marinade and add directly into hot pan. Reserve Marinade.
- 6. Cook chicken thouroughly, about 4 minutes per side, and season with salt and pepper.
- 7. Add vegetables to pan and cook until softened or al dente. If pan becomes to dry, turn down heat and add some of the reserved marinade.
- 8. Serve Hot chicken with vegetables over top.
- 9. Serve with all your favorite Mexican Sides such as Guacamole, Pico, Refried Beans, Rice, Cilantro and some Lime wedges.
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 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.
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