Best Picante Pollo A La Mexicanaspicy Mexican Chicken Recipes
POLLO PICANTE
This is a yummy Mexican dish that is easy to make.
Provided by Debbie Fontana @dfont
Categories Chicken
Number Of Ingredients 11
Steps:
- Combine soup, milk, mushrooms, onion, salt, pepper and chili powder. Mix thoroughly.
- Layer ingredients in greased 13x9 dish in this order: Chicken, rice, soup mixture, salsa, cheese
- Bake at 350 for 30-40 minutes.
CHICKEN A LA MEXICANA
A la Mexicana is a term used to describe the way a dish is cooked, in a brothy sauce made of tomatoes, jalapeños and white onion, resembling the Mexican flag.
Provided by La Marz
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
- When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
- When all the flavors are combined, serve with Spanish rice & warm tortillas.
CHICKEN PICANTE
My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1009mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.
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.
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