Best Mexican Chicken And Potatoes Recipes
SLOW-COOKER MEXICAN HONEY GARLIC CHICKEN AND POTATOES
Winner, winner, slow-cooker chicken dinner! This sweet-and-savory recipe comes together quickly for warming Mexican flavors that are perfect for any season.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray. In large bowl, mix honey, taco seasoning mix, garlic, melted butter and salt. Add potatoes, and toss to coat. Using slotted spoon, transfer potatoes to slow cooker. Add chicken to bowl with honey mixture; toss to coat. Arrange chicken on top of potatoes in slow cooker. Pour any remaining liquid over chicken.
- Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender and instant-read thermometer inserted in thickest part of chicken, without touching bone, reads at least 165°F. Do not uncover slow cooker before 3 hours.
- Line large rimmed baking pan with foil. Position oven rack 4 inches from broiling element. Set oven control to broil. Transfer chicken to pan. With slotted spoon, transfer potatoes to serving platter; cover with foil. Pour 1/4 cup of liquid from slow cooker over chicken. Broil 2 to 4 minutes or until chicken skin is golden brown and crisp. Turn chicken; pour another 1/4 cup liquid from slow cooker over chicken. Discard remaining liquid from slow cooker. Broil 2 to 4 minutes longer or until skin is golden brown and crisp on second side.
- Serve broiled chicken with sauce from pan, potatoes and lime wedges. Top with green onions and cilantro.
Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 150 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 25 g, TransFat 0 g
MEXICAN CHICKEN AND POTATOES
This is a recipe I adapted from another recipe I found on this site. I changed it to my liking. It has more of a Mexican flare to it than Greek, like the original recipe. It sounds like there is too much liquid in the recipe, but it really turns out nicely.
Provided by MrsBone04
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place chicken, potatoes, onions and jalapeños in a glass baking pan.
- Mix well to get everything evenly distributed in the pan.
- Pour the chicken bouillon over all.
- Whisk olive oil, lemon juice, cumin and oregano together.
- Pour over chicken and potato mixture.
- Bake 35 minutes until chicken is cooked thoroughly and potatoes are tender.
- This would be really good served with a nice crusty loaf of bread to soak up the juices.
Nutrition Facts : Calories 256, Fat 14.6, SaturatedFat 2.1, Cholesterol 34.3, Sodium 198.6, Carbohydrate 16, Fiber 2.1, Sugar 2.2, Protein 15.7
MAKE AHEAD MEXICAN CHICKEN AND POTATOES.
Make and share this Make Ahead Mexican Chicken and Potatoes. recipe from Food.com.
Provided by That Napa Chicken R
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- PREHEAT oven to 400°F
- Cut Chicken in half to make two thin slices instead of one thick breast.
- Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil).
- Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes.
- Cover with the salsa and then the cheese.
- BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender.
- This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us!
- Thaw in the fridge overnight and reheat in the microwave.
- Top each serving with sour cream to serve, if desired.
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