ONE SKILLET MEXICAN CHICKEN
This is my family's go-to meal when we want something quick and delicious. The best part of all is there is only one pan to clean. We use La Victoria Hot Salsa, but any salsa works great. You can eat this dish alone or put it in tortillas for burritos.
Provided by Little Everyday Thi
Categories One Dish Meal
Time 25m
Yield 4-6 burritos, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a deep skillet combine chicken tenders, taco seasoning packet, salsa and water and bring to a boil.
- Reduce heat, cover and simmer for 10 minutes.
- Remove lid and stir in rice and beans and bring back to a boil.
- Then reduce heat and cook on low for 5 minutes or until rice is tender.
- Top with sour cream and cheddar cheese.
- To use as burrito filling reduce water by 1/2 cup.
ONE SKILLET MEXICAN QUINOA
With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g
MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET
A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!
Provided by Bibi
Categories Chicken Thighs
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
- Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
- Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
- Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
- Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
- Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
- Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g
More about "one skillet mexican chicken recipes"
SKILLET MEXICAN CHICKEN AND RICE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 40Estimated Reading Time 8 minsServings 6-8Total Time 30 mins
- (optional) Add all of the Jalapeno Ranch ingredients to your blender and blend until smooth. Add additional milk if needed to reach desired consistency. Refrigerate. (Best chilled. Can be made 24 hours+ ahead of time). Dressing will thicken as it chills so you will probably need to stir in additional milk when ready to serve.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Saute onions for 4 minutes. Add chicken and continue to cook until no longer pink on the outside (it will cook fully with the rice). Add garlic and saute 30 seconds.
- Turn heat to low and add water, enchilada sauce, rice, corn, fire roasted tomatoes, green chilies and all seasonings/spices. Bring to a boil. Cover, reduce heat to low and simmer 15 minutes or until rice is tender, stirring at 10 and 15 minutes.
- Once rice is done, stir in refried beans until smooth followed by 3/4 cup cheese until smooth. Top with remaining cheese, cover and cook on low until cheese is melted. Top with lettuce, tomatoes, avocados etc. and either sour cream or the Jalapeno Ranch. Serve with plenty of chips!
ONE-PAN CHICKEN ENCHILADA SKILLET - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
4.5/5 (138)Total Time 10 minsCategory Main CourseCalories 239 per serving
- In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
- Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.
- Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.
ONE-PAN MEXICAN CHICKEN AND RICE - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
4.5/5 (503)Total Time 25 minsCuisine Mexican
- In a large skillet (about 12-inch) or pan, sautée onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
FIESTA CHICKEN {EASY MEXICAN CHICKEN AND RICE} – …
From wellplated.com
5/5 (17)Calories 347 per servingCategory Main Course
60 SAVORY CHICKEN SKILLET RECIPES | TASTE OF HOME
From tasteofhome.com
MEXICAN CHICKEN TACO SKILLET - I WASH YOU DRY
From iwashyoudry.com
49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
ONE-SKILLET MEXICAN CHICKEN - MUY BUENO COOKBOOK
From muybuenocookbook.com
ONE-SKILLET MEXICAN CHICKEN - THECURIOUSPLATE.COM
From thecuriousplate.com
Cuisine American, MexicanCategory DinnerServings 4Total Time 1 hr 35 mins
30-MINUTE MEXICAN CHICKEN AND ZUCCHINI SKILLET - THE ROASTED ROOT
From theroastedroot.net
CREAMY CHICKEN SKILLET WITH TOMATOES AND ZUCCHINI
From juliapacheco.com
ONE POT MEXICAN CHICKEN AND RICE | RECIPETIN EATS
From recipetineats.com
ONE-PAN CHICKEN SCAMPI AND GARLIC-PARM RICE | 12 TOMATOES
From 12tomatoes.com
CHICKEN ENCHILADA SKILLET RICE - PLAIN CHICKEN
From plainchicken.com
ONE SKILLET MEXICAN BEEF AND RICE - I WASH YOU DRY
From iwashyoudry.com
TEX MEX CHICKEN AND ZUCCHINI RECIPE - IFOODREAL.COM
From ifoodreal.com
28 ONE-DISH MEXICAN RECIPES - TASTE OF HOME
From tasteofhome.com
30 EASY MEXICAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ONE POT CHICKEN AND SPINACH PASTA - THE SEASONED MOM
From theseasonedmom.com
MEXICAN CHICKEN AND RICE {ONE PAN DINNER} – WELLPLATED.COM
From wellplated.com
BUFFALO CHICKEN PASTA - (EASY ONE POT MEAL!)
From theskinnyishdish.com
SKINNY MEXICAN CHICKEN SKILLET - AVERIE COOKS
From averiecooks.com
MEXICAN STREET CORN DIP - THE WOODEN SKILLET
From thewoodenskillet.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beans #poultry #rice #easy #chicken #one-dish-meal #black-beans #meat #pasta-rice-and-grains #brown-rice
You'll also love