Picante Pollo A La Mexicanaspicy Mexican Chicken Recipes

Steps:

• Combine soup, milk, mushrooms, onion, salt, pepper and chili powder. Mix thoroughly.
• Layer ingredients in greased 13x9 dish in this order: Chicken, rice, soup mixture, salsa, cheese
• Bake at 350 for 30-40 minutes.

Steps:

• 1. Butterly and flatten chicken breast, between two pcs. of heavy plastic wrap, about an 1/8" - 1/4" thick.
• 2. In a medium bowl add the Enchilada sauce, chili powder, onion powder, cumin, and garlic powder. Mix to combine. Add the sauce and chicken pieces to a large Ziplock bag and seal removing as much air as possible.
• 3. Put chicken in refrigerator and leave for a minimum of 2 hours, or longer.
• 4. Remove chicken from refrigerator and cut up vegetables.
• 5. Heat a large iron skillet over med/high heat and add oil. When oil gets a nice sheen, remove chicken from marinade and add directly into hot pan. Reserve Marinade.
• 6. Cook chicken thouroughly, about 4 minutes per side, and season with salt and pepper.
• 7. Add vegetables to pan and cook until softened or al dente. If pan becomes to dry, turn down heat and add some of the reserved marinade.
• 8. Serve Hot chicken with vegetables over top.
• 9. Serve with all your favorite Mexican Sides such as Guacamole, Pico, Refried Beans, Rice, Cilantro and some Lime wedges.

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

Steps:

• Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

Steps:

• Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
• When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
• When all the flavors are combined, serve with Spanish rice & warm tortillas.

Steps:

• In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
• Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.