Authentic Mexican Chicken Breast Recipes

Mexican Chicken Breasts Sprinkles and Sprouts

WebApr 27, 2021 · To cook the chicken. Place a heavy-based frying pan or cast iron skillet over medium-high heat. Remove the chicken from the …

Rating: 4.5/5(91)
1. Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
2. Pour the olive oil into a non-metallic dish, and add in the taco seasoning, salt, and sugar.¼ cup olive oil4 tsp taco seasoning1 tsp salt1 tsp sugar
3. Place a heavy-based frying pan or cast iron skillet over medium-high heat.

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Mexican Tinga de Pollo {Authentic Mexican Chicken}

WebJan 19, 2022 · Set aside. In a large skillet, heat the olive oil over medium-heat and cook the onion until soft and translucent (5-6 minutes), stirring …

1. In a medium stockpot, place chicken breasts and cover with water. Salt generously and bring to a boil over high heat. Once the water is boiling, cover and reduce to medium. Check occasionally and skim any foam off the top of the water as it cooks.
2. Cook the chicken for 15 minutes or until the internal temperature is 165°F.
3. Once the chicken is cooked, remove it from heat, drain the water (save for broth if desired), and set the chicken aside to cool.
4. While the chicken is cooking, place the tomatoes into a separate stock pot and cover them with water. Bring to a simmer over medium heat and cook for 8 minutes until soft, but not mushy. Remove from the water, and remove the peel if desired. Set aside.

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Chicken with Creamy Poblano Sauce Pollo a la crema …

WebOct 24, 2017 · Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 …

Rating: 4.8/5(21)
1. Turn on your oven-broiler to the high setting in preparation to roast the peppers, onion, and garlic. As I mentioned in my notes, you do not need to use your oven to roast the peppers and the other ingredients if you have a gas stove, you can even roast them over a regular griddle. If you use this oven version, take advantage and also use the hot oven to warm other foods.
2. Place the poblano peppers, onion slices, and garlic clove on a baking sheet covered with aluminum foil, roast for about 2 minutes per side. Remove garlic promptly since it will be ready quickly.
3. Remove from oven and lightly wrap with the aluminum foil for about 5 minutes.
4. Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 minutes per side. The cooking time will depend on the thickness of the chicken cutlets. Do not overcook, since they will keep cooking with the Poblano salsa. Remove from the frying pan, place on a plate and cover with aluminum foil.

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1Pan Mexican Shredded Chicken Minimalist Baker Recipes

WebOct 15, 2019 · Once hot, add oil to the pan. Then add the chicken, seasoned side down. Add the remaining spices and salt to the …

1. Heat a large skillet over medium-high heat (we prefer this cast iron skillet).
2. While the pan is heating, add half of the salt, cumin, paprika, and chili powder to one side of the chicken breasts so it’s evenly coated. There should be plenty of spices and you should barely be able to see the meat.
3. Once hot, add oil to the pan. Then add the chicken, seasoned side down. Add the remaining spices and salt to the unseasoned side of the chicken. Cook for 4 minutes.
4. Flip the chicken again and lower heat to low. Top with a lid but leave it slightly off-center/cracked so steam can escape. Cook until the center of chicken reaches 165 degrees F (74 C) — about 8-10 minutes.

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