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 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.

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 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.

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.