Mexican Chicken And Potatoes Recipes

MONTEREY CHICKEN WITH POTATOES

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.

LOADED MEXICAN CHICKEN AND POTATO SKILLET

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.

SLOW-COOKER MEXICAN HONEY GARLIC CHICKEN AND POTATOES

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.

QUICK AND EASY MEXICAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

MEXICAN CHICKEN AND POTATOES

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.

MEXICAN CHICKEN WITH POTATOES

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.

MAKE AHEAD MEXICAN CHICKEN AND POTATOES.

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-SCALLOPED POTATOES CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
• Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
• Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.

MEXICAN CHICKEN POTATO SOUP

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.

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.

SPICY MEXICAN CHICKEN WITH POTATOES

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.