Easy Spicy Mexican American Chicken Recipes

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EASY SPICY MEXICAN-AMERICAN CHICKEN



Easy Spicy Mexican-American Chicken image

My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!

Provided by Anna Rivera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 2

Number Of Ingredients 5

½ cup Mexican-style hot sauce (such as Valentina)
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon brown sugar, or more to taste
4 chicken thighs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
  • Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
  • Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 11.1 g, Cholesterol 141.8 mg, Fat 24.7 g, Fiber 2.2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1610.2 mg, Sugar 7.9 g

SPICY MEXICAN CHICKEN



Spicy Mexican Chicken image

Make and share this Spicy Mexican Chicken recipe from Food.com.

Provided by Sara 76

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup breadcrumbs
3 teaspoons ground hot paprika
2 teaspoons ground cumin
1 teaspoon onion salt
1 teaspoon dried oregano
4 chicken breast fillets
1/3 cup plain flour
2 eggs, lightly beaten
1/2 cup olive oil, for shallow frying
1 large avocado
1/2 cup low-fat sour cream
2 medium tomatoes, diced
1/3 cup low-fat sour cream, extra
1/2 cup hot salsa

Steps:

  • Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
  • Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
  • Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
  • Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
  • Place in oven, on a hot tray. Bake at 180C for 10 minutes.
  • Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.

Nutrition Facts : Calories 614, Fat 46.6, SaturatedFat 10, Cholesterol 125.4, Sodium 458, Carbohydrate 40.9, Fiber 7.7, Sugar 5.2, Protein 12

SKILLET SPICY MEXICAN CHICKEN



Skillet Spicy Mexican Chicken image

This is a quick and easy one skillet meal. Very tasting and filling. Serve with a salad and you are all set for a quick meal.

Provided by morgainegeiser

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1/3 cup thick & chunky salsa
1 cup frozen whole kernel corn
1 tablespoon chopped fresh cilantro (optional)

Steps:

  • Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
  • Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
  • Stir in beans, corn and salsa. Heat to boiling; reduce heat.
  • Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.

Nutrition Facts : Calories 346.6, Fat 7.6, SaturatedFat 1.3, Cholesterol 75.5, Sodium 425.9, Carbohydrate 37.1, Fiber 9.3, Sugar 0.7, Protein 34.8

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