Mexican chicken

Pasta in summer

Shawarma for . concerned.

Tangerine Turkey

Julienne nests

Salad with cabbage and herring

Now I would like to share another good recipe for making chicken in a spicy or not very spicy vegetable sauce, depending on your preferences.
You can use any parts of chicken at your discretion: drumsticks, legs, breasts. I used fillet.

Ingredients

chicken	500 gr
carrot	2 pcs
bulb onions	1 PC
canned corn	400 gr
tomato paste	2 tbsp.
Bulgarian pepper	1 PC
garlic	2 cloves
olive oil	2 tbsp.
dill	1 bunch
salt	1/2 tsp.
dark pepper	pinch
reddish ground pepper	pinch

general information

Total production time

40 minutes

Active production time

40 minutes

Complexity

Easy

Number of servings

Kitchen

Step-by-step recipe with photos

Wash the chicken and cut into large portions. I cut the chicken fillet into medium pieces so that it would be comfortable to eat.

Cut the carrots into cubes and the onion into half rings.

Pour a small amount of olive oil into the pan and add carrots and onions. I added bell pepper at this step. Lightly simmer the vegetables for 5 minutes until the onion is translucent.

Add chicken pieces to the onions and carrots, continue to fry for another 7-10 minutes, stirring from time to time.

Pour 250 grams of water into a bowl and add 2 tablespoons of tomato paste.
How to mix. In September, during the tomato season, it seemed to me that using tomato paste was uninteresting, so I punched a large ripe tomato with a blender.

Open the canned corn and drain the liquid. Pour the corn into the pan, add dark and reddish ground pepper, and salt. Mix.

Pour in the previously prepared tomato juice, cover with a lid, reduce heat to low and let simmer for 30-40 minutes. 5 minutes before cooking, add finely chopped dill and squeeze 2 cloves of garlic.

Mexican chicken is best served with ordinary side dishes. Pasta and buckwheat will be optimal.

Probably, but I baked tortillas for this dish and served the chicken with them and a salad of new tomatoes and cucumbers with sour cream.

You can also eat Mexican chicken like this

Bon appetit!

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Mexican chicken

Ingredients

Chicken: 500 gr;

Onions: 1 piece;

Canned corn: 400 gr;

Tomato paste: 2 tablespoons;

Garlic: 2 cloves;

Dill greens: bunch;

Olive oil: 2 tablespoons;

Salt: 1.5 teaspoons;

Dark ground pepper: a pinch;

Reddish ground pepper: a pinch.

147 kcal
1 hour 10 minutes
1 hour 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

Now I would like to share another good recipe for making chicken in a spicy or not very spicy vegetable sauce, depending on your preferences. In addition to the indicated ingredients, it would be great to add sweet bell pepper to this dish, which, unfortunately, I did not have on hand. You can use any parts of chicken at your discretion: drumsticks, legs, breasts.

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Mexican chicken. Step-by-step recipe with photos

Mexican chicken will certainly amuse all lovers of spicy food with its taste. Like almost all dishes of Mexican cuisine, thanks to the spices, the chicken will turn out to be very hot and spicy with a unique smell, which it will acquire due to the abundance of vegetables used in the dish.

Today, there are two main recipes for making Mexican chicken - in a frying pan and in the oven. Both in the oven and on the stove, you can cook whole chicken legs, breasts, or chicken fillets cut into small pieces.

As for vegetables, there is a wide choice. Various vegetables are suitable for making the dish - carrots, tomatoes, peppers, green beans and broad beans, onions, corn kernels, corn cobs, eggplants, peas, zucchini, chili peppers.

Mexican cuisine is known throughout the world for its spicy and spicy dishes. For heat and piquancy, you can use either reddish hot pepper powder or chili pepper.

Now I would like to share with you several recipes for making delicious Mexican chicken. First, I suggest you look at the recipe for Mexican chicken stewed in pieces in a frying pan. This Mexican chicken comes out very juicy and spicy, thanks to the large amount of spices and vegetables.

Chicken legs - 1 kg.,
Canned red beans - 100 gr.,
Canned corn - 100 gr.,
Green beans - 100 gr.,
Carrots - 1 pc.,
Onions - 1 pc.,
Tomatoes - 2 pcs.,
Bell pepper - 2 pcs.,
Salt - to taste
Spices: paprika, reddish pepper, turmeric, dark pepper, curry, dried basil,
Olive oil

Mexican chicken recipe

Once all the ingredients are prepared, you can start making the spicy Mexican chicken. Rinse chicken legs or thighs with cool water. Cut off the skin, then separate the meat from the bones. You can later use the skins and chicken bones to make a light diet chicken soup. Place chicken fillet in a bowl. Instead of chicken legs, you can also use chicken breast to make this dish, just cut it into thin strips.

Now that the meat is ready, you can start preparing the vegetables. For this Mexican chicken recipe, we will need two types of beans - reddish canned beans and fresh green beans. Canned beans can be replaced with regular boiled beans.

Rinse the green (asparagus) beans. Cut off the ends. Next, cut it into cubes 3-4 cm long. If you simmer it with all the vegetables right away, it will turn out tough and harsh, so that the beans in the Mexican chicken recipe come out soft, they are boiled for 3-5 minutes before doing this. After cooking, discard the finished beans in a colander and let them cool.

Rinse bell peppers, carrots and tomatoes. Remove the skin from carrots and onions. Cut the bell pepper into cubes or strips.

Finely chop the tomatoes.

Cut the onion into large pieces.

Take canned corn from the can.

Cut the carrots into circles or half circles - if they are huge.

The meat and vegetables are ready and you can proceed to the next step - frying the chicken with vegetables in a frying pan. Heat a frying pan with olive oil. Place chicken pieces on it.

Stirring, fry the chicken fillet for about 4-6 minutes.

Place vegetables in fried chicken.

Mexican chicken. Photo

How about Mexican chicken baked in the oven, which can completely become the signature dish of your festive table.

Fresh tomatoes - 500 gr.,
Chicken legs - 1-1.5 kg.,
Canned corn - 200 gr.,
Onion - 1 pc.,
Carrots - 1 pc.,
Chili pepper - half a pod
Eggplants - 1 pc.,
Green beans - 100 gr.,
Spices for chicken - to taste,
Basil sprig,
Salt - to taste
Olive oil.

Mexican chicken in the oven - recipe

Rinse the chicken legs and dry them with a cardboard towel. Place in a bowl.

Rinse the tomatoes. Make a cross-shaped cut on them at the top. Place them in a saucepan. Pour boiling water over it. Leave for 5 minutes. After this procedure for us, you can easily remove their skin.

Using an immersion blender, puree the tomatoes. Add salt and spices to the purchased sauce.

Pour this sauce over the chicken legs and let them stand for at least 1 hour. Prepare vegetables for Mexican chicken. Cut the green beans into two or three pieces. Cut the carrots into circles and the onion into half rings.

Cut half the chili pepper into rings. Peel the eggplant. Place all vegetables in one bowl. Add canned corn to them. Drizzle with olive oil. Salt and sprinkle with spices. Stir.

Place chicken legs in a baking dish. Fill them with the sauce they were in. Arrange the vegetables. Sprinkle dishes with basil leaves. Do not cover with a lid. Bake Mexican chicken in the oven for 40 minutes at 180C.

Mexican chicken with beans is also popular . Any type of beans is suitable for this dish.

Beans - 200 gr.,
Chicken breasts - 3 pcs.,
Tomato juice - 300-400 ml.,
Canned corn - 200 gr.,
Garlic - 2 cloves,
Onion - 1 pc.,
Chili pepper - half a pod
Ground dark pepper - a pinch
Dried thyme - a pinch
Salt - to taste
Olive oil.

Mexican chicken with beans - recipe

To make this dish, you need to boil the beans in advance. Cut the chicken breasts into medium-sized pieces. Place finely chopped garlic in a well-heated frying pan with olive oil. Add thyme, salt and ground dark pepper. Place chicken fillet pieces. Fry it on both sides.

Transfer to a baking dish. Place onion, beans, and corn cut into half rings on it. Pour in tomato juice. Stir. Place in the oven at 180C. Bake Mexican chicken and beans for 30 minutes.

Torero - Mexican chicken

Tender chicken meat is consumed everywhere. It is included in the daily menu of every inhabitant of any country.

Chicken is one of the most beloved meats in the entire world, which is not mind-blowing!
After all, the amazing taste and dietary characteristics of poultry have long been praised by nutritionists around the world. Our current focus will be on Mexico; we will prepare with you the popular national dish of this Latin American country called Torero chicken.

It is curious that in almost all countries you can see classic dishes made from chicken, where a product that is quite common for us can take on a new light and sparkle with a new flavor palette.

Ingredients for Mexican Chicken recipe

Chicken legs and wings of one chicken (you can use any other parts of the carcass to taste)
Sweet reddish pepper – 1 piece
Sweet green pepper – 1 piece
Tomatoes – 2 pieces
Onions – 1 piece
Ground paprika – 0.5 teaspoon
Hot reddish pepper – 1/3 teaspoon
Snow-white dry wine – 200 ml
Refined vegetable oil - for frying
Salt - to taste
Ground dark pepper - to taste

How to cook a popular Mexican dish at home

To make Mexican chicken we will need: chicken, sweet and hot peppers, tomatoes, onions, white wine, vegetable oil.

If you use chicken fillet, you can cut it into strips.

From the peppers (reddish and greenish), cut off the tail, remove the seeds and cut it into strips.

In principle, peppers can be of the same color palette, but visually different colors significantly decorate the dish.

Peel, wash and chop the onions into half rings.
Wash the tomato and cut into medium pieces.

Place the frying pan on the stove. Pour in vegetable oil and heat. Let's fry the chicken over high heat and bring it until light golden brown. Then add onions to the pan.

Reduce the temperature to medium and fry the meat and onions for about 10 minutes.

Then add tomatoes and peppers.

Mix the ingredients well, add salt and pepper, season with ground paprika, hot reddish pepper and pour in the wine.

As soon as the food boils, reduce the heat to low and simmer the chicken for another 20 minutes.

The Mexican dish is ready, serve hot.

Torero chicken does not need a side dish, as it is cooked with vegetables. Although, if desired, you can additionally boil the pasta or rice.

Video recipe

I suggest watching a video on how to cook Mexican chicken with rice.

Friends, are you familiar with Mexican dishes, which ones and where have you tried them? Or maybe you are a fan of spicy food and have already experimented in your kitchen?

Friends, did you like the recipe?
Tell us about it in the response comments, share your culinary experience. It is very important for me to know your worldview, this will allow me to create a website that is more interesting and useful. I will be glad to see your ratings and reposts of this article on social networks. This is how you say thank you to the blog. Don't miss the latest recipes - join the Savory Kitchen group on VKontakte. With respect, Lyubov Fedorova.

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