Best Tijuana Chicken Recipes

TIJUANA CHICKEN RECIPE

Steps:

• * Note: Chicken legs and thighs are preferable because they stay moist and have better flavor. Season the chicken with salt and pepper and set aside. Cut the stem top and root bottom off the onion and discard the papery skin. Cut the onion in half lengthwise and place the flat side down. Cut it into 1/4-inch slices lengthwise, then cut them into 1/4-inch pieces crosswise. Peel the garlic and cut each clove into thin slices lengthwise. Cut each clove in small pieces crosswise; set aside with the onion. Cut the stem and the bottom from the bell pepper, then cut it in half lengthwise. Scrape out the seeds. Cut each half into 1/2-inch strips lengthwise, then cut crosswise into quarter-inch pieces. Add to the garlic and onion. Heat the oil in a large skillet over medium-high heat and add the chicken. Brown both sides of the chicken 5 to 7 minutes per side, then remove from the skillet and set aside. You may need to repeat to brown all the chicken. Reduce the heat to medium and add the onion, garlic and bell pepper and cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the cumin, cloves, cinnamon, chili powder, tomatoes and raisins, then return the chicken pieces to the pan and add the water. Cover the skillet and simmer until the chicken is fully cooked and falls from the bone, 30 to 40 minutes. Garnish with cilantro and serve. Serve with warm tortillas (wrap your tortillas in foil and heat them in the oven at 300 degrees). You can also put some of the sauce from the chicken into the tortilla. Or try serving this dish with rice and spoon some of the tomato sauce over it. This recipe yields 6 servings. Each serving: 650 calories; 726 mg sodium; 191 mg cholesterol; 38 grams fat; 8 grams saturated fat; 21 grams carbohydrates; 56 grams protein; 2.88 grams fiber.

TIJUANA KITCHEN RICE

Steps:

• In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
• Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
• Season with salt, then top with green onions and queso fresco. Serve immediately.

TIJUANA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Oil deep, square casserole dish. Boil chicken pieces until done. Mix cans of beans, Rotel and condensed soup together. Add chicken.
• 2. Grate cheese.
• 3. To assemble: Layer meat/sauce mixture, then cheese, then tortilla in a square casserole dish, finishing with a tortilla and cheese. Bake, covered, in a 350 degree oven for 20-30 minutes or until bubbling. Serves 4-6.