Chicken On The Beach Mexican Recipes

CHICKEN ON THE BEACH RECIPE

Steps:

• Preheat the oven to 300 degrees F.
• Using a blender or food processor, puree all ingredients for the sauce. Season to taste with salt and pepper. Adjust accordingly. Set aside.
• Season both chicken parts with salt and pepper.
• Preheat a skillet over medium heat. Melt the shortening and sear chicken evenly on all sides. Transfer to a braising pan.
• Pour sauce onto the chicken, ensuring that it covers at least ¼ of the chicken.
• Cover with foil and transfer to the preheated oven.
• Braise for approximately 45 minutes, or until chicken juices run clear but remain moist. Note that the chicken breast will cook faster than the chicken leg, so keep a close eye as you may need to set aside the chicken breasts earlier.
• Place the excess sauce into a saucepot. Reduce over medium heat until thickened, enough to brush over the chicken, but not cloying in taste.
• Towards the last 5 minutes of braising, remove and discard the foil. Return the chicken breasts to reheat. You may also need to drain away some of the sauce from the braising.
• Brush the glaze over and around the chickens. Increase the top heat of the oven to 400 degrees F and roast the chicken briefly for the remaining 5 minutes until the skin turns a deep color.
• Serve together with the dipping sauce, choice of vegetables, and rice. Enjoy your chicken on the beach!

MEXICAN CHICKEN AND RICE

Steps:

• Toss the chicken cubes with taco seasoning.
• In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color.
• Stir in rice and stir to mix.
• Add salsa and water.
• Bring to a boil and reduce heat to a simmer.
• Cover and allow to cook about 20 minutes.
• Remove from heat and allow to stand about 5 minutes before serving.
• If you like, you may sprinkle with chopped cilantro.

SPICY MEXICAN CHICKEN SOUP (SOUTH BEACH STYLE!)

Steps:

• Cut your chicken breasts into small strips about 2 inches long.
• Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes.
• Stir in garlic and cumin; cook 30 seconds more.
• Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir the pan making sure to get all the bits of onion, jalapeño and cumin are well mixed into the soup and not stuck to the bottom of the pan.
• Stir in salsa (don't drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

MEXICAN CHICKEN

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Season chicken pieces with salt and paprika; fry chicken in the hot oil until browned, about 5 minutes per side. Transfer chicken to a plate. Drain excess grease from skillet.
• Melt butter in the same skillet over medium heat; stir rice and saffron into hot butter and cook until rice is yellow and slightly fragrant, about 3 minutes. Stir stock into rice and cook until rice is slightly softened, about 10 minutes. Return chicken parts to skillet, stir in red bell pepper, and cover. Simmer about 10 minutes. Gently fold green peas into mixture. Continue to simmer until chicken is tender and no longer pink inside and liquid has been absorbed by rice, 10 to 15 more minutes.