PICANTE POLLO A LA MEXICANA(SPICY MEXICAN CHICKEN)

Picante Pollo a la Mexicana(Spicy Mexican Chicken) image

Provided by Michael Hall

Categories Chicken

Time 45m

Number Of Ingredients 11

2 lb boneless, skinless chicken breast (butterflied and flattened thinly with mallet)
1 Tbsp olive oil
10 oz 1 can red enchilada sauce
2 Tbsp chipotle chili powder
1 tsp onion powder
1 tsp cumin
1 tsp garlic powder
4 medium fresh jalapenos, seeded and julienned
1 medium white onion, halved and sliced
2-3 roma tomatoes, diced
salt and pepper to taste

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.