Tijuana Chicken Recipes

CHICKEN TACO SALAD

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

CARIBBEAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
• In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
• Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

CAJUN CHICKEN

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

TIJUANA CHICKEN RECIPE

Steps:

• * Note: Chicken legs and thighs are preferable because they stay moist and have better flavor. Season the chicken with salt and pepper and set aside. Cut the stem top and root bottom off the onion and discard the papery skin. Cut the onion in half lengthwise and place the flat side down. Cut it into 1/4-inch slices lengthwise, then cut them into 1/4-inch pieces crosswise. Peel the garlic and cut each clove into thin slices lengthwise. Cut each clove in small pieces crosswise; set aside with the onion. Cut the stem and the bottom from the bell pepper, then cut it in half lengthwise. Scrape out the seeds. Cut each half into 1/2-inch strips lengthwise, then cut crosswise into quarter-inch pieces. Add to the garlic and onion. Heat the oil in a large skillet over medium-high heat and add the chicken. Brown both sides of the chicken 5 to 7 minutes per side, then remove from the skillet and set aside. You may need to repeat to brown all the chicken. Reduce the heat to medium and add the onion, garlic and bell pepper and cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the cumin, cloves, cinnamon, chili powder, tomatoes and raisins, then return the chicken pieces to the pan and add the water. Cover the skillet and simmer until the chicken is fully cooked and falls from the bone, 30 to 40 minutes. Garnish with cilantro and serve. Serve with warm tortillas (wrap your tortillas in foil and heat them in the oven at 300 degrees). You can also put some of the sauce from the chicken into the tortilla. Or try serving this dish with rice and spoon some of the tomato sauce over it. This recipe yields 6 servings. Each serving: 650 calories; 726 mg sodium; 191 mg cholesterol; 38 grams fat; 8 grams saturated fat; 21 grams carbohydrates; 56 grams protein; 2.88 grams fiber.

TIJUANA LASAGNE W/ CHICKEN

Steps:

• Cut chicken into bite-sized pieces and brown lightly in one tbs. olive oil.
• Add onion and cook another minute.
• Add tomatoes, soup plus water, olives, chilies, salt and pepper, chili powder, cumin and garlic powder. simmer 20 minutes stirring every 10.
• Heat oil in small skillet and add tortilla wedges a few at a time to soften. Drain on paper towels.
• Mix ricotta with eggs and set aside.
• Place half tortillas on the bottom of the 9 x 13 pan.Spread 1/3 chicken mixture onto that.
• Add 1/2 grated cheese, 1/2 ricotta mixture and then start over with the second 1/3 of the chicken of the chicken and the rest of the tortillas, then ricotta the rest of the chicken.
• Cover the top with crushed torilla chips, sprinkle with cheese and red pepper and green onions.
• Bake at 350 degrees for 40 minutes until bubbly and hot.
• Serve with sour cream if desired.