Mexican Chicken With Potatoes

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.

Recipe From food.com

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
Calories562.6
Fat10.3
SaturatedFat2
Cholesterol151
Sodium293.2
Carbohydrate55
Fiber12.3
Sugar6.3
Protein61.4

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.


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.

Recipe From allrecipes.com

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
Calories766.8 calories
Carbohydrate56.7 g
Cholesterol176.6 mg
Fat42.5 g
Fiber6.5 g
Protein42.8 g
SaturatedFat26.8 g
Sodium824.9 mg
Sugar4.6 g

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.


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.

Recipe From bettycrocker.com

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
Calories440
Carbohydrate54 g
Cholesterol150 mg
Fat1
Fiber3 g
Protein35 g
SaturatedFat3 1/2 g
ServingSize1 Serving
Sodium620 mg
Sugar25 g
TransFat0 g

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.


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.

Recipe From epicurious.com

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.




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