Mexican Chicken With Potatoes Recipes

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SPICY MEXICAN CHICKEN WITH POTATOES



Spicy Mexican Chicken With Potatoes image

This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.

Provided by English_Rose

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
4 skinless chicken breasts, diced
1 onion, diced
1 2/3 lbs potatoes, diced
1 red pepper, diced
2 teaspoons chipotle paste
14 ounces black beans, drained and rinsed
14 ounces chopped tomatoes
chopped cilantro
sour cream
flour tortilla

Steps:

  • Preheat the oven to 400°F.
  • Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
  • Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
  • Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
  • Serve garnished with chopped cilantro and warm flour tortillas if required.

Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5

MAKE AHEAD MEXICAN CHICKEN AND POTATOES.



Make Ahead Mexican Chicken and Potatoes. image

Make and share this Make Ahead Mexican Chicken and Potatoes. recipe from Food.com.

Provided by That Napa Chicken R

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1/4 cup taco seasoning mix
2 cups potatoes (thinly sliced peeled)
1 cup cheese, shredded
1/2 cup salsa
1/4 cup sour cream, to serve

Steps:

  • PREHEAT oven to 400°F
  • Cut Chicken in half to make two thin slices instead of one thick breast.
  • Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil).
  • Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes.
  • Cover with the salsa and then the cheese.
  • BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender.
  • This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us!
  • Thaw in the fridge overnight and reheat in the microwave.
  • Top each serving with sour cream to serve, if desired.

MEXICAN CHICKEN AND POTATOES



Mexican Chicken and Potatoes image

This is a recipe I adapted from another recipe I found on this site. I changed it to my liking. It has more of a Mexican flare to it than Greek, like the original recipe. It sounds like there is too much liquid in the recipe, but it really turns out nicely.

Provided by MrsBone04

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, cut in 3/4 inch cubes (I used chicken strips instead, but you can use as much chicken as you want)
2 cups red potatoes, cubed
1 banana pepper, diced (or jalapeno)
1/2 yellow onion, chopped
1 beef bouillon cube, dissolved in 3/8 cup water
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 400°F.
  • Place chicken, potatoes, onions and jalapeños in a glass baking pan.
  • Mix well to get everything evenly distributed in the pan.
  • Pour the chicken bouillon over all.
  • Whisk olive oil, lemon juice, cumin and oregano together.
  • Pour over chicken and potato mixture.
  • Bake 35 minutes until chicken is cooked thoroughly and potatoes are tender.
  • This would be really good served with a nice crusty loaf of bread to soak up the juices.

Nutrition Facts : Calories 256, Fat 14.6, SaturatedFat 2.1, Cholesterol 34.3, Sodium 198.6, Carbohydrate 16, Fiber 2.1, Sugar 2.2, Protein 15.7

MEXICAN CHICKEN WITH POTATOES



Mexican Chicken With Potatoes image

Go Mexican with this speedy supper. And it's filling so perfect for feeding the whole family. Serve with chopped coriander, sour cream and corn tortillas.

Provided by English_Rose

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
4 skinless chicken breasts, diced
1 onion, diced
1 1/2 lbs potatoes, diced
1 red pepper, diced
2 teaspoons mexican chipotle paste
14 ounces black beans, drained and rinsed
14 ounces chopped tomatoes
2/3 cup water

Steps:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Heat the olive oil in a large frying pan and fry the chicken, onion and potatoes for 5 minutes.
  • Add the red pepper, chipotle paste, black beans, chopped tomatoes to the water; bring to a boil and transfer to a casserole dish.
  • Add the chicken, onion and paste mixture.
  • Cover and bake for 45 minutes, stirring half way through, or until potatoes are tender and chicken is cooked throughout.
  • Serve.

Nutrition Facts : Calories 562.6, Fat 10.3, SaturatedFat 2, Cholesterol 151, Sodium 293.2, Carbohydrate 55, Fiber 12.3, Sugar 6.3, Protein 61.4

LOADED MEXICAN CHICKEN AND POTATO SKILLET



Loaded Mexican Chicken and Potato Skillet image

Serve this easy Mexican skillet dinner for a quick weeknight meal.

Provided by Jessica Walker

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 9

3 tablespoons vegetable oil
1 bag (20 oz) refrigerated cooked diced potatoes with onions
1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1 can (14.5 oz) Mexican-style diced tomatoes, undrained
1/2 cup real bacon pieces (from 3-oz package)
1/4 cup chopped green onions (4 medium)
2 cups shredded Cheddar cheese (8 oz)
1 container (8 oz) sour cream
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

Steps:

  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
  • In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
  • Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.

Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 3 g, Protein 38 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1 g

CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE



Chipotle Chicken Tacos with Potatoes and Guacamole image

These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes and limes make the dish especially fiesta-ready.

Categories     Food Processor     Chicken     Potato     Tomato     Broil     Sauté     Kid-Friendly     Quick & Easy     Dinner     Lunch     Tortillas     Chile Pepper     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4-6 servings

Number Of Ingredients 14

2 dried ancho chiles, stemmed, seeded, and torn into pieces
1 cup boiling water
1/2 pound small (about 2" diameter) tomatoes
1 (1/2"-thick) slice from middle of a large white onion
3 garlic cloves, peeled
1 tablespoon chopped canned chipotle chiles in adobo, including some of adobo
1/2 teaspoon ground cumin
2 tablespoons cold water
12 fresh corn tortillas
1 (1/2-pound) Yukon Gold potato, peeled and cut into 1/2" cubes
1 pound chilled skinless boneless chicken thighs, cut into roughly 1 1/2" pieces
2 tablespoons olive oil
Accompaniments:
guacamole (or use store-bought), crumbled queso fresco or ricotta salata, sliced radishes, lime wedges, cilantro sprigs, tomato salsa

Steps:

  • Begin filling:
  • Preheat broiler.
  • Soak ancho chiles in boiling water (1 cup), 5 minutes.
  • While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
  • Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
  • Heat tortillas:
  • Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
  • Boil potatoes:
  • Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
  • Finish filling:
  • Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
  • Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
  • Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
  • Gently stir in potatoes and reheat.
  • Serve chicken and potatoes with warm tortillas and accompaniments.

MONTEREY CHICKEN WITH POTATOES



Monterey Chicken with Potatoes image

This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving.

Provided by KELLY624

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 8

6 medium red potatoes, cubed
½ cup butter, melted and divided
4 skinless, boneless chicken breast halves
1 tablespoon fresh lime juice
1 ½ cups shredded Mexican blend cheese
¼ cup chopped fresh cilantro
½ cup salsa
1 lime, cut into wedges

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  • Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
  • Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
  • Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

Nutrition Facts : Calories 766.8 calories, Carbohydrate 56.7 g, Cholesterol 176.6 mg, Fat 42.5 g, Fiber 6.5 g, Protein 42.8 g, SaturatedFat 26.8 g, Sodium 824.9 mg, Sugar 4.6 g

MEXICAN CHICKEN POTATO SOUP



Mexican Chicken Potato Soup image

I enjoy this recipe because it is a great way to warm up during those nice fall nights. It is diabetic-friendly and is very tasty. It only contains 288 calories, 9g of fat, 25g of carbs and 28g of protein. Really healthy!

Provided by tasyanituna

Categories     Stocks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 anaheim chilies, peppers*
2 teaspoons olive oil
1/2 cup green onion
2 garlic cloves, minced
3/4 teaspoon ground cumin
3/4 teaspoon cumin seed
8 cups reduced-sodium chicken broth
1 cup corn
2 cups red potatoes
2 cups cooked chicken (leftover or from a rotisserie chicken)
1/4 teaspoon salt
1/8 teaspoon pepper
baked corn tortilla strips, diced avocado or chopped cilantro

Steps:

  • Preheat oven to 450°F Place peppers on foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
  • Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortilla strips, avocado, and cilantro, if desired.
  • *May substitute 1 (4-oz.) can diced green chiles.

Nutrition Facts : Calories 329.2, Fat 10.7, SaturatedFat 2.6, Cholesterol 52.5, Sodium 362.5, Carbohydrate 31.6, Fiber 3.3, Sugar 5.9, Protein 31.2

SLOW-COOKER MEXICAN HONEY GARLIC CHICKEN AND POTATOES



Slow-Cooker Mexican Honey Garlic Chicken and Potatoes image

Winner, winner, slow-cooker chicken dinner! This sweet-and-savory recipe comes together quickly for warming Mexican flavors that are perfect for any season.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 6

Number Of Ingredients 10

1/2 cup honey
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
6 cloves garlic, finely chopped
1 tablespoon butter, melted
1/2 teaspoon salt
2 lb red potatoes, cut into 3/4-inch pieces
1 package (2 lb) chicken legs (about 6)
1 lime, cut into wedges
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Spray 5-quart slow cooker with cooking spray. In large bowl, mix honey, taco seasoning mix, garlic, melted butter and salt. Add potatoes, and toss to coat. Using slotted spoon, transfer potatoes to slow cooker. Add chicken to bowl with honey mixture; toss to coat. Arrange chicken on top of potatoes in slow cooker. Pour any remaining liquid over chicken.
  • Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender and instant-read thermometer inserted in thickest part of chicken, without touching bone, reads at least 165°F. Do not uncover slow cooker before 3 hours.
  • Line large rimmed baking pan with foil. Position oven rack 4 inches from broiling element. Set oven control to broil. Transfer chicken to pan. With slotted spoon, transfer potatoes to serving platter; cover with foil. Pour 1/4 cup of liquid from slow cooker over chicken. Broil 2 to 4 minutes or until chicken skin is golden brown and crisp. Turn chicken; pour another 1/4 cup liquid from slow cooker over chicken. Discard remaining liquid from slow cooker. Broil 2 to 4 minutes longer or until skin is golden brown and crisp on second side.
  • Serve broiled chicken with sauce from pan, potatoes and lime wedges. Top with green onions and cilantro.

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 150 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 25 g, TransFat 0 g

CHICKEN WITH ROASTED GARLIC POTATOES



Chicken with Roasted Garlic Potatoes image

Golden chicken and potatoes roast together in a buttery seasoning that starts with Italian salad dressing mix.

Provided by dt

Time 2h30m

Yield 6

Number Of Ingredients 7

2 small heads garlic, unpeeled
¼ cup butter, at room temperature
1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 teaspoon chopped fresh thyme
½ teaspoon ground paprika
1 (6 pound) roasting chicken
1 ½ pounds red new potatoes, halved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
  • Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
  • Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
  • Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.
  • While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.
  • Carve chicken and transfer to the platter.
  • Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.

Nutrition Facts : Calories 751.3 calories, Carbohydrate 25.6 g, Cholesterol 214.4 mg, Fat 42.1 g, Fiber 2.9 g, Protein 64.4 g, SaturatedFat 14.5 g, Sodium 704.3 mg, Sugar 2.5 g

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Sauté the chicken, searing each side until brown. Transfer chicken to the slow cooker. Sprinkle the spices over the chicken, and pour in the tomatoes. Scatter the peppers on top. Cover and cook until the chicken reaches 165 degrees F. Shred the chicken, either on a cutting board or right in the slow cooker.
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CALDO DE POLLO (MEXICAN CHICKEN SOUP) - MEXICAN APPETIZERS AND …
2018-10-10 Instructions. Season chicken with salt and pepper. Set aside and chop all the vegetables. In a large pot or caldero (dutch oven) add 8 cups of chicken broth and set stove on medium high heat. Add the chicken pieces, onions, jalapeño slices and garlic to broth. Season the soup with salt and pepper to taste. Stir well.
From mexicanappetizersandmore.com


MEXICAN POTATOES RECIPE - EIGHTY RECIPES
2021-08-06 1 – Preheat oven to 200ºC (400ºF / moderately hot / Gas 6). 2 – In a small bowl, combine cumin, cinnamon, paprika, chili powder, dried onion, garlic powder, and salt to taste. 3 – Cut unpeeled potatoes into cubes (1/2 in) and combine the spicy mixture. Drizzle with olive oil and mix to coat, adding more olive oil if necessary.
From eightyrecipes.com


EASY BAKED CHICKEN AND POTATO DINNER RECIPE - PILLSBURY.COM
2020-12-23 Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken. 2. Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables. 3.
From pillsbury.com


MEXICAN CHICKEN, SWEET POTATO AND BLACK BEAN SKILLET - RECIPE …
1 tablespoon chopped cilantro (optional) Instructions. Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat. In a small bowl combine all of the spices. When the skillet is hot add in the chicken and spread into …
From reciperunner.com


MEXICAN STYLE BAKED POTATO RECIPE - WASHINGTON GROWN
2016-05-19 Scrub and dry the potatoes. Pierce each potatoes 8 times with a fork and place in a bowl. Rub with canola oil and sprinkle with kosher salt. Place directly on a rack in the lower half of the oven and bake for 1 hour. Place the metal chopping blade inside the food processor and turn the processor on.
From wagrown.com


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