EASY SPICY MEXICAN-AMERICAN CHICKEN
My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!
Provided by Anna Rivera
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
- Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
- Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 11.1 g, Cholesterol 141.8 mg, Fat 24.7 g, Fiber 2.2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1610.2 mg, Sugar 7.9 g
MEXICAN SPICY SHREDDED CHICKEN (CROCK POT)
This is an easy, and very versatile recipe. It is spicy, so don't make it if you don't like spicy food! I use this in tacos, burritos, taco salads, and enchiladas. You can freeze it also. I hope you enjoy it!
Provided by Shiraz
Categories Chicken Breast
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients to slow cooker, mix well.
- Chicken should be covered by liquid, if not, add more water.
- Cook on low 8 hours.
- The chicken should be falling apart already, just continue to shred it.
Nutrition Facts : Calories 195.2, Fat 4.3, SaturatedFat 0.9, Cholesterol 96.9, Sodium 1364.7, Carbohydrate 4.7, Fiber 1.1, Sugar 2.3, Protein 33
SPICY CHICKEN AND HOMINY MEXICAN SOUP
Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream.
Provided by HG Little Chef
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
- Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.
Nutrition Facts : Calories 693.2 calories, Carbohydrate 68.2 g, Cholesterol 112 mg, Fat 36.4 g, Fiber 17.9 g, Protein 25.2 g, SaturatedFat 16.5 g, Sodium 1308.6 mg, Sugar 7.9 g
KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER
Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels
Provided by Kittencalrecipezazz
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter and oil in a Dutch oven over medium.
- Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
- Add in broth; bring to a boil over medium-high heat.
- Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
- Season with salt, pepper and Tabasco to taste.
- Ladle into bowls then sprinkle with more shredded cheese.
SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI
Fabulous Mexican chicken soup that cooks up in no time! From Hannaford Supermarkets' bi-monthly magazine, Fresh (January-February 2012).
Provided by lecole54
Categories Mexican
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
- Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
- Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.
Nutrition Facts : Calories 332, Fat 15.5, SaturatedFat 4, Cholesterol 72.6, Sodium 1350.3, Carbohydrate 13.9, Fiber 3.1, Sugar 7.5, Protein 33.6
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.
SPICY MEXICAN CHICKEN WITH POTATOES
This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.
Provided by English_Rose
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
- Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
- Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
- Serve garnished with chopped cilantro and warm flour tortillas if required.
Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5
SPICY MEXICAN CHICKEN SOUP (SOUTH BEACH STYLE!)
A spicy dish that you'd never know was a "diet" dish unless something was said! Found in the South Beach Diet Cookbook it is a simple one-dish meal that 's very easy to prepare. Whether on the Beach diet or not you can make any modifications you want and it will still turn out great. It's spicy on it's own with just cumin so the jalapeño is optional. And make sure you only use fresh good quality salsa because that will have a major impact on the flavor and texture of your dish. If you're eating carbs I suggest a crusty baguette to soak up some of the soup to make it even more filling than it already is. This is also great for people who need recipes for small families or couples. You're guaranteed leftovers no matter how big of an eater you have on your hands.
Provided by Cooky Doe
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 313.6, Fat 7.8, SaturatedFat 1.6, Cholesterol 98.8, Sodium 980.3, Carbohydrate 14.4, Fiber 2.5, Sugar 5.1, Protein 47.8
SPICY CHEESY MEXICAN CHICKEN & PASTA SKILLET
Tender chicken bites. A four-cheese blend. Salsa. And a hint of fresh cilantro. That's our 30-minute Mexican-style pasta skillet-and trust us, it's bueno!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook and stir chicken in large nonstick skillet on medium-high heat 3 min. or until lightly browned.
- Stir in water and salsa. Bring to boil. Stir in macaroni; cover. Simmer on medium heat 10 min. or until macaroni is tender, stirring after 5 min.
- Add corn, cumin, chili powder, garlic powder and 1 cup cheese; stir. Cook 2 min. or until corn is heated through and cheese is melted, stirring frequently. Top with remaining cheese and cilantro. Remove from heat; let stand 5 min.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 3 g, Protein 24 g
SPICY MEXICAN CHILI WITH CHICKEN FINGER DUMPLINGS
Our chopped challenge this week was chicken fingers. We were pleasantly surprised that, in the food processor, they got transformed into light, airy dumplings that just needed a quick poach in the stew. Adjust the spice level in this dish to your liking by choosing mild, medium or spicy salsa. Chopped Basket Ingredient: chicken fingers
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 serving
Number Of Ingredients 12
Steps:
- Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
- Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
- Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes.
- Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
- Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
- To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.
SPICY TEX MEX MEXICAN CHICKEN SOUP
This soup is a wonderful comfort food for those winter blues. Spices make it warming not overly hot..You could cut the red pepper flakes for the wimps. If you love Mexican,Tex-Mex you're sure to love this soup--nd so easy to make. Sure to become a family favorite.
Provided by Potluck
Categories Mexican
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
- Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
- Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
- Sauté onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
- Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.
Nutrition Facts : Calories 437.6, Fat 10.7, SaturatedFat 3.9, Cholesterol 74.8, Sodium 1336.4, Carbohydrate 48.5, Fiber 9.9, Sugar 7.6, Protein 39.4
SKILLET SPICY MEXICAN CHICKEN
This is a quick and easy one skillet meal. Very tasting and filling. Serve with a salad and you are all set for a quick meal.
Provided by morgainegeiser
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
- Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
- Stir in beans, corn and salsa. Heat to boiling; reduce heat.
- Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.
Nutrition Facts : Calories 346.6, Fat 7.6, SaturatedFat 1.3, Cholesterol 75.5, Sodium 425.9, Carbohydrate 37.1, Fiber 9.3, Sugar 0.7, Protein 34.8
SPICY MEXICAN CHICKEN (SLOW COOKER)
Make and share this Spicy Mexican Chicken (Slow Cooker) recipe from Food.com.
Provided by Bugeah
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper.
- Add breasts to a 7-quart slow cooker.
- Cover with beans, corn, salsa, jalapeño, cumin, and chili powder.
- Cover and cook on Low 6 to 8 hours or until chicken is tender.
- Add yogurt to chicken mixture during last 30 minutes of cooking.
Nutrition Facts : Calories 390, Fat 14.6, SaturatedFat 4.1, Cholesterol 92.8, Sodium 571, Carbohydrate 28.7, Fiber 7.3, Sugar 2.5, Protein 37.8
MEXICAN-STYLE SPICY SWEET POTATO AND CHICKEN BOWL
A one-pot evening meal with minimum fuss and maximum taste.
Provided by Alice Liveing
Categories HarperCollins Dinner Healthy Quick and Healthy Sweet Potato/Yam Chicken Wheat/Gluten-Free Avocado Sour Cream Cilantro Paprika One-Pot Meal
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Massage the sweet potato chunks with a little coconut oil, season well and then place onto a foil-lined tray. Bake in the oven for about 35 minutes.
- Meanwhile, heat a small amount of coconut oil in a frying pan, add the garlic and red onion and fry gently until slightly softened. Add the chicken breast chunks, lightly season with paprika and a pinch of salt and pepper and brown the chicken for a few minutes.
- Add the chopped tomatoes, then leave to simmer for 20 minutes until thickened.
- Once the sweet potato is cooked, add to the pan and stir through.
- Plate up, add the avocado, sour cream and sprinkle with fresh cilantro and paprika and serve.
SPICY MEXICAN CHICKEN
Make and share this Spicy Mexican Chicken recipe from Food.com.
Provided by Sara 76
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
- Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
- Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
- Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
- Place in oven, on a hot tray. Bake at 180C for 10 minutes.
- Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.
Nutrition Facts : Calories 614, Fat 46.6, SaturatedFat 10, Cholesterol 125.4, Sodium 458, Carbohydrate 40.9, Fiber 7.7, Sugar 5.2, Protein 12
SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI
How to make Spicy Mexican Chicken Soup with Zucchini
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Note: Optional Garnishes:crumbled tortilla chips, chopped avocado tossed with lime juice, grated Cheddar or Monterey Jack cheese, Greek yogurt or sour cream, pickled jalapeno chili rings, chopped cilantro leaves
- In a large pot, heat oil over medium high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring, until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
- Add chicken, reduce heat to medium low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
- Add zucchini and chicken to soup and simmer over medium heat until zucchiniis just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.
- Servings Serves 6
- Base Nutrients
- Calories 160 kcal (8%)
- Calories from Fat 27 kcal (0%)
- Total Fat 3 g (4%)
- Saturated Fat 0 g (0%)
- Cholesterol 45 mg (15%)
- Sodium 400 mg (16%)
- Total Carbohydrates 11 g (3%)
- Dietary Fiber 2 g (8%)
- Protein 22 g (36%)
MEXICAN SPICY CHICKEN FILLING
So I love spicy foods and this is one of my chicken fillings that I use for pretty much everything. You can use it for empanadas, tamales, stuffing peppers, enchiladas and tacos. It is pretty simple to make I make it with one of my favorite dried chiles Guajillo. My kids love it and if they didn't I wouldn't use it.
Provided by Karina Alcala
Categories Chicken
Time 45m
Number Of Ingredients 9
Steps:
- 1. You start by seeding your dried chiles just take off stems and tap seeds out. In a dried pan add chiles and toast for 1 minute on each side until soft. Add chicken stock onion and garlic clove. bring to a boil turn off stove and cover with lid and let sit for 20 minutes. While that is sitting start shredding your cooked chicken making sure you don't have any grizzle. You need about 4 cups of shredded chicken set aside.
- 2. After 20 minute get your chiles out and put in blender with garlic clove and onion and the liquid. Blend until chiles are blended. Put liquid through a strainer if you'd like that is what I do. In a large pan add shredded chicken, tomato sauce and liquid add oregano, salt and cumin simmer chicken in sauce for 10-15 minutes.
- 3. Let filling cool down and start using right away. You can do the same with shredded pork just use beef broth instead.
SPICY MEXICAN CHICKEN STUFFED BREAD BOWLS
This is not my recipe, but I honestly really liked it. Originally adapted from www.pillsbury.com site. I made a few changes, but overall the recipe was really good. So, I thought I would pass this on. They are very easy and quick to make.
Provided by SarasotaCook
Categories Chicken Breast
Time 40m
Yield 6 Bowls, 6 serving(s)
Number Of Ingredients 18
Steps:
- Bread -- Heat the oven to 350 degrees and either spray a cookie sheet with nonstick spray or line with parchment paper. Remove the bread loaf from the can and cut each loaf into 3 pieces. Shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F for 22 to 26 minutes or until golden brown.
- Filling -- In a large saute pan, add the oil and bring to medium high heat. Add the chicken, pepper and onion and cook 5 to 7 minutes until the chicken is no longer pink.
- Then add, in all the remaining ingredients except the sour cream and the 1 cup of cheese, and mix well. Bring to a boil, stir, and then reduce to medium low and simmer about 10 minutes, add in the sour cream and cook another minute or so, just to heat up.
- Bread Bowls -- Now the bread should be done and slightly cooled so you can handle them. You can also make these the day before, no problem. If you make the bread ahead, I like to just heat them up in the oven at 325 for about 10 minutes to warm up. Then, cut a slice off the top and then scoop out about 1/2 of the bread, and just press the rest of the bread in the bowl down to make room for the filling. You want some of the bread to remain.
- Fill -- Add 1/4 cup cheese to the bottom of each bowl, then fill your bread bowl with the chicken mixture, and then top each bread bowl with the remaining cheese and olives as a garnish. Serve the sour cream on the side.
- If you really want to make it good. Place the bread bowls right under the broiler for just a minute to melt the cheese. Just ENJOY! These are really very good.
- NOTE -- Don't throw out that bread you scooped out. Put in a baggie and freeze. Use that as a nice stuffing for some fish fillets of chicken breasts and it makes a great thickening agent for soups. You can also just let is dry out, crunch up and use over vegetables for bread crumbs. SAVE IT!
Nutrition Facts : Calories 820.5, Fat 27.3, SaturatedFat 12.9, Cholesterol 88.4, Sodium 1382.7, Carbohydrate 97.8, Fiber 11, Sugar 4, Protein 48.6
BONNIE'S SPICY MEXICAN CHICKEN
I created this Spicy Mexican Chicken recipe many years ago out of ingredients I had on hand in our pantry and our love for Mexican food. It is simple, easy and delicous served over buttered noodles. Enjoy! The photo is my own, and so is this humble recipe.
Provided by BonniE !
Categories Chicken
Time 40m
Number Of Ingredients 13
Steps:
- 1. PREPARE THE CHICKEN Use boneless, skinless, chicken thighs. Remove all excess fat and cut each thigh into fourths to make large chunks. Fry in olive oil and until golden brown on both sides. Remove the chicken, set aside.
- 2. SAUTE VEGETABLES Saute the onion until tender, add the garlic, cook a few minutes, don't brown. Return chicken to the pan.
- 3. SIMMER THE CHICKEN Add the tomatoes, mushroom pieces, ortega chilis, cumin, Nature's Seasons, worcestershire, gently mix. Cover and simmer for about 20 minutes until chicken is cooked through and flavors have blended.
- 4. SERVE Serve the chicken and sauce over the buttered noodles. Enjoy!
SPICY MEXICAN CHICKEN & RICE RECIPE - (4.5/5)
Provided by SemiDomesticatedMama
Number Of Ingredients 8
Steps:
- 1. In bottom of crockpot layer the chicken, tomatoes, taco seasoning, red pepper flakes, tomato soup and chicken broth. 2. Cover and cook on low for 6-8 hours or high for 3-4 hours. 3. 30 minutes before serving, shred the chicken and add the brown rice, cheese, and corn. 4. Continue cooking additional 30 minutes on low.
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