How To make Mexican Chicken
1 ea Onion; Med, Thinly Sliced
1/2 c Vegetable Oil
12 ea Green Olives; Pitted
4 c Tomatoes; Chopped, 4 Medium
2 ea Celery; Stalks, Chopped
2 ea Cloves Garlic;Finely Chopped
2 ea Bay Leaves
1/2 c Water
2 tb Capers
1 tb Oregano Leaves; Dried
1 ts Salt
1/4 ts Pepper
6 ea Chicken Breasts Halves; *
8 oz Mushrooms; Fresh, Sliced
* Chicken Breast Halves should be boneless. Cook and stir onion in oil in a 10-inch skillet until tender. Stir in remaining ingredients except the chicken breasts and mushrooms. Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes. Place chicken, skin sides up, in a single layer in skillet. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook until chicken is done, about 15 minutes longer.
How To make Mexican Chicken's Videos
Crockpot Chicken Tinga - An Essential Mexican Recipe
???????? 3-Step Chicken Tinga Recipe ????????
1️⃣ Plop the following ingredients into a Crock-Pot / slow-cooker:
• ~2lbs skinless chicken thigh (consider bone-in!)
• 2-5 canned chipotle peppers
• 1-14.5-ounce can of fire-roasted tomatoes
• 3 garlic cloves
• 1 chopped onion
• 3 tsp kosher salt
• black pepper
• 1 tsp cumin
• 1 tsp Mexican oregano
• extra optional spices
○ chili powder
○ a whole bay leaf
○ smoked paprika
2️ Let it braise on low for ~6 hours or high for ~3 hours
(If using an instant pot, you can cook this under pressure for as little as 15 minutes! And if you've got one of the really fancy ones, you can even sear the chicken and onions in the pot before braising)
3️ Remove the chicken to cool. Set the Crock Pot to high. Use an immersion blender to turn the braising liquid into a smooth sauce. Shred the chicken with your hands and return it to the bubbling sauce. Serve chicken as part of nachos, tacos, tostadas, quesadillas, or enchiladas.
Good luck, chef. Lemme know how it comes out.
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One Pot Mexican Chicken & Rice
Chicken seared with Fajita flavours then baked with seasoned Mexican red rice. This is a flavour explosion in one pot! Readers love that it's finished in the oven. No need to worry about a scorched base!
Makes more rice than for the prescribed number of servings because it is difficult to make less using this method of cooking. So you will probably have leftovers. Serve it as a side for your next meal. It's so delicious, no one will complain
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Grill JUICY Pollo Asado Al Carbon w/ These 2 Tips | Mexican Grilled Chicken Recipe
Today we’re grilling POLLO ASADO!
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Mexican/Spanish Rice:
Charro Beans Recipe:
Pollo asado is one of my all time favorite foods to eat. As a matter of fact I don’t know ANYONE who doesn’t love a perfectly cooked pollo asado. And in this video we’re gonna show you how most restaurants cook it and my favorite way to cook it in the backyard. We’re gonna spatchcock two birds – one with and one without the backbone and we’re also going to split one bird in half, which is the traditional Texas style pollo asado.
Now here’s a pro tip – the secret to perfect cooking is fire control, especially in open fire cooking. And the second pro tip – always use a meat thermometer for perfect, juicy chicken. Don’t listen to the keyboard haters that say they don’t need a meat thermometer for perfect cooking, the reason they’re typing is because they’re still chewing their overcooked dried out chicken! As long as you have a good recipe, good cooking technique and fire, your family and friends will love your barbecue. Now let’s get fired up and grill some pollo asado.
Mexican Chicken Casserole
Mexican Chicken Casserole
2 (12.5 oz.) cans chicken, drained (or 4 boneless chicken breasts cooked and shredded)
1/2 Cup chopped onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic salt
1 can chopped green chilies
1/2 teaspoon pepper
1/2 teaspoon salt
8 oz package shredded original Velveeta Cheese
9 oz. bag Doritos, crushed
1 can Rotel tomatoes, undrained
3 (10.75 oz.) cans cream of chicken soup
Preheat oven to 350°.
Grease or spray a 9 x 13“ baking dish.
Layer chicken, onion, red pepper flakes, garlic salt, green chilies, pepper, salt, and shredded cheese.
Spread half of crushed Doritos over the cheese. Mixed together Rotel tomatoes and soup. Pour evenly over Doritos. Cover with the remaining crushed Doritos.
Bake at 350° for 30 to 40 minutes. 
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Easy Mexican CHICKEN Casserole (Chicken Bake Recipe)
Mexican chicken casserole smothered in a simple sour cream, green chili and cheese sauce. Everyone needs an easy chicken casserole for unexpected company or when you are craving Mexican food!
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Mexican Chicken Casserole Ingredients:
2 lbs (3 medium or 4 small) chicken breasts, halved
Salt and Pepper, to taste
8 oz (3 cups) shredded Mexican cheese, divided
1 cup sour cream
14 oz diced green chilis (two 7 oz cans) with their juice
????Casserole Toppings To Serve:
1 small avocado, diced
1 roma tomato, diced
Cilantro, chopped
MORE CASSEROLE RECIPES TO TRY ????
How To Cook Asparagus Casserole -
Easy Chicken Tetrazzini Casserole Recipe -
Easy Chicken and Mushroom Casserole Recipe -
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