Best Chicken Acapulco Recipes

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ACAPULCO CHICKEN



Acapulco Chicken image

Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chili powder and hot peppers you use. Serve over hot cooked rice, if desired.

Provided by CapeCodLorrie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 2

Number Of Ingredients 9

2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
½ cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce

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.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 23.8 g, Cholesterol 71.9 mg, Fat 13.9 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 2.6 g, Sodium 635.5 mg, Sugar 5.7 g

ACAPULCO CHICKEN



Acapulco Chicken image

Categories     Chicken     Herb     Poultry     Vegetable     Freeze/Chill     Low Fat     Cinco de Mayo     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 cups canned unsalted chicken broth, defatted
2 tablespoons pickling spice
1 pound boneless skinless chicken breast halves, well trimmed
1 onion, halved, thinly sliced
1/3 cup rice wine vinegar
3 large garlic cloves, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 tablespoons minced jalapeño chili with seeds
1/4 cup fresh cilantro leaves
Baked (no oil) tortilla chips

Steps:

  • Boil broth and pickling spice in heavy large saucepan 10 minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about 10 minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili.
  • Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes.
  • Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours.(Can be prepared 1 day ahead.)
  • Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as 'pushers'.

CHICKEN ACAPULCO



Chicken Acapulco image

Make and share this Chicken Acapulco recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion, chopped
1 tablespoon butter or 1 tablespoon margarine
3 cups chopped cooked chicken (I use roasted chicken well seasoned with salt and pepper)
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (4 ounce) can chopped green chilies, drained
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper (I use 1/4 t.)
10 (7 inch) flour tortillas
1 (10 1/2 ounce) cream of chicken soup
1 cup shredded sharp cheddar cheese
1/3 cup milk

Steps:

  • In a large saucepan, cook onion in butter until tender.
  • Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.
  • Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish.
  • Combine topping ingredients.
  • Spoon over tortillas.
  • Bake, uncovered at 350°F for 35 minutes.

BABY ACAPULCO CHICKEN TORTILLA SOUP RECIPE - (3.8/5)



Baby Acapulco Chicken Tortilla Soup Recipe - (3.8/5) image

Provided by mrshermes2002

Number Of Ingredients 16

SOUP:
14 1/2 ounce can diced tomatoes
1 medium onion, cut up
2 garlic cloves
4 tablespoons snipped cilantro
1/2 teaspoon sugar
3 chipotle peppers in adobo sauce from the can
8 cups chicken broth
1 1/2 pounds chicken breast cut up
GARNISH:
Monterey Jack cheese, shredded
Avocados, cut up
Tortilla chips
Red Onion, diced
Cilantro, shredded
Spanish rice

Steps:

  • In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Add a couple of teaspoons of the adobo sauce from the chipotle pepper can. Bring to boiling; cover and simmer for 20 minutes. Put crunched tortilla chips in a bowl with cheese and avocados. Ladle soup over; top with cilantro and red onions. Serve with Spanish rice on the side.

CHICKEN ACAPULCO



Chicken Acapulco image

The taco seasoning in this recipe seeps into the chicken base giving it an awesome flavour. Great for when friends drop over and weekend meals.

Provided by KristinV

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

500 g skinless chicken breast fillets (4x125g)
2 tablespoons taco seasoning
3 tablespoons tomato paste
1/2 cup onion
1/8 teaspoon chili powder
1/2 cup green capsicum (diced)
1/2 cup tomatoes (diced)
1/2 large avocado (diced)
1/2 cup tasty cheese (reduced fat, grated)

Steps:

  • Preheat oven to 180C.
  • Flatten chicken breast with rolling pin.
  • Place chicken on cooking tray coated with oil.
  • In a small bowl combine taco seasoning and tomato paste. Spread an even amount over each chicken fillet.
  • In another bowl place onion, chilli powder, capsicum, tomato and avocado and combine.
  • Spread this mixture over each chicken fillet and top with cheese.
  • Bake until chicken has cooked through and cheese has melted and browned (20-25 minutes).

ACAPULCO CHICKEN



Acapulco Chicken image

Make and share this Acapulco Chicken recipe from Food.com.

Provided by iewe7726

Categories     Chicken Breast

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

2 -3 lbs boneless skinless chicken breasts (about 6 breasts)
3 tablespoons butter
3 tablespoons flour
2 (10 3/4 ounce) cans cream of chicken soup
16 ounces sour cream
1 (4 ounce) can green chilies, diced
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 cups swiss cheese, shredded

Steps:

  • Place chicken in a greased 9x13" casserole dish.
  • Melt butter in skillet. Add flour & cook until golden brown.
  • Stir in soup, sour cream, chilies, onion salt & pepper. Simmer for 10 minutes, stirring frequently.
  • Pour sauce over chicken in casserole. Bake at 400 degrees for 15 minutes.
  • Cover with foil, reduce heat to 350 degrees and bake for 1 hour.
  • Uncover & sprinkle cheese over top. Bake uncovered for 15 minutes more or until cheese is melted.

CHICKEN ACAPULCO



Chicken Acapulco image

Provided by My Food and Family

Categories     Home

Time 1h10m

Number Of Ingredients 8

4 chicken breasts*
3 tablespoons margarine or butter
4 tablespoons flour
1 cup sour cream
1 can (10 & 3/4 oz) cream of mushroom or cream of chicken soup
1 can (4 oz.) diced green chilies
1/4 teaspoon onion powder
2 cups Kraft Shredded Monterey Jack Cheese

Steps:

  • Cut chicken breasts into strips and cook thoroughly and then put into 9x12 casserole dish.
  • In medium saucepan, melt margarine on low - medium heat. Add flour gradually. Mix until smooth. (*note: if the flour/margarine mixture starts getting too dry, just add a little more margarine so that the mixture will be balanced and smooth. Same goes for adding more flour if the mixture is too wet---you don't want it too dry and you don't want it too wet)
  • Add sour cream and cook until just starting to bubble. Add soup, chilies, and onion powder. Blend well. Pour over cooked chicken.
  • Bake at 350°F for 30 minutes. Add cheese and bake until melted. Serve over bed of white rice.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ACAPULCO CHICKEN



Acapulco Chicken image

Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chile powder and hot peppers you use. Serve over hot cooked rice, if desired.

Provided by ngibsonn

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breast halves, cut into bite size pieces
1 tablespoon chili powder, divided
salt
pepper
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomatoes, cut into chunks
10 drops hot pepper sauce

Steps:

  • Season chicken with 1/2 tablespoon chile 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.
  • 2 In same skillet, stir fry bell pepper and onion until soft.
  • Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chile powder and hot pepper sauce.
  • Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Nutrition Facts : Calories 126.9, Fat 4.6, SaturatedFat 0.8, Cholesterol 34.2, Sodium 87.3, Carbohydrate 7, Fiber 2.3, Sugar 3.3, Protein 14.9

ACAPULCO CHICKEN



Acapulco Chicken image

I found this recipe the other night to make up for a terrible dinner recipe I made that both my girlfriend and I didn't enjoy. :( It was a 'no bueno' night. Also, for the hot pepper sauce it suggests, I used 'Melinda's Original Habanero Pepper Sauce.' A little pricy, but it was a good add, increasing the spicy flavor to the...

Provided by jared Johnson

Categories     Chicken

Time 30m

Number Of Ingredients 9

2 medium boneless chicken breast halves - cut into bite-size pieces
1 Tbsp chili powder, divided
1 pinch salt & pepper to taste
1 Tbsp olive oil, extra virgin
1 c chopped green bell pepper
1/2 c chopped onion
2 medium jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 small drops hot pepper sauce

Steps:

  • 1. 1.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.
  • 2. 2.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.

ACAPULCO CHICKEN



Acapulco Chicken image

Number Of Ingredients 11

1-1/2 cup orange juice
1/2 cup raisins
1/2 cup orange marmalade
3 thick, whole, boneless skinless chicken breast halves, cut into 1-inch chunks
2 tablespoons olive oil
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated ginger
1 cup rice
1/2 cup flaked coconut
salt and pepper to taste

Steps:

  • In a saucepan, heat orange juice, raisins and marmalade until marmalade melts. Remove from heat and stir in brown sugar, cinnamon, ginger, and rice set aside. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown. Pour in orange juice mixture. Lock lid and bring to full pressure. Adjust heat, maintaining pressure, and cook for 10 minutes. Quick-release pressure. Stir in coconut and season to taste with salt and pepper.

Nutrition Facts : Nutritional Facts Serves

CHICKEN ACAPULCO



Chicken Acapulco image

Number Of Ingredients 14

4 pounds broiler-fryer chicken
1 tablespoon vegetable oil
1 onion minced
2 cloves garlic minced
6 peppercorns
1/2 pound chorizo sausage
2 cups chicken broth
1 (10-ounce) can tomatoes with chilies
3 carrots diced
3 zucchini 7-inch, diced
1/4 cup raisins
3 jalapeño peppers whole
Garnish:
1 orange whole, halved and thinly sliced

Steps:

  • In Dutch oven, sauté chicken pieces in vegetable oil until browned remove and set side. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and sauté for 5 to 7 minutes drain off grease. Add chicken broth and tomatoes simmer, uncovered, until sauce is reduced by a third. Return chicken to the mixture. Cover and simmer for 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins.

Nutrition Facts : Nutritional Facts Serves

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