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Quick Mexican Chicken Recipe 🍗🌶️
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Description:
This quick and flavorful Mexican chicken recipe is perfect for those busy days when you need something delicious on the table fast. Inspired by the culinary creativity of leeannr and Bekah826, this dish combines tender chicken with vibrant vegetables and bold spices for an irresistible meal that’s ready in just 30 minutes!
Ingredients:
- 1 cup rice
- 2 tablespoons olive oil
- 1/2 green pepper, diced
- 1/2 cup button mushrooms, sliced
- 6 ounces frozen corn
- 1 cup chopped tomatoes
- 1 cup water
- 1 tablespoon tomato paste
- 1/4 teaspoon sugar
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 2 cups grated cheddar cheese
- 2 spring onions, thinly sliced
Instructions:
Step | Description |
---|---|
1 | Cook the rice: Begin by cooking the rice according to the directions on the packet. Set aside once done. |
2 | Saute the vegetables: In a large, deep frying pan, heat the olive oil over medium heat. Add the diced green pepper and sauté for a couple of minutes until slightly softened. |
3 | Add mushrooms: Add the sliced button mushrooms to the pan and sauté for a couple more minutes until they begin to brown and release their juices. |
4 | Prepare the sauce: Stir in the frozen corn, chopped tomatoes, water, tomato paste, and sugar. Mix well to combine all the flavors. Let the mixture simmer for about 10 minutes, allowing the sauce to thicken. |
5 | Season and add chicken: Season the sauce with cumin and chili powder, adjusting the spices to taste. Then, add the cooked and shredded chicken to the pan, stirring to combine with the sauce. Let it cook for another couple of minutes until the chicken is heated through. |
6 | Serve: Serve the Mexican chicken over the cooked rice, generously topping each serving with grated cheddar cheese and thinly sliced spring onions for a burst of freshness and flavor. |
Nutritional Information (Per Serving):
- Calories: 332.53 kcal
- Total Fat: 15.65 g
- Saturated Fat: 7.18 g
- Cholesterol: 55.93 mg
- Sodium: 242.03 mg
- Total Carbohydrates: 38.84 g
- Fiber: 2.20 g
- Sugar: 3.20 g
- Protein: 16.50 g
Recipe Notes:
- For a spicier kick, you can add chopped jalapeños or a dash of hot sauce to the sauce mixture.
- Feel free to customize this dish with your favorite toppings such as avocado slices, sour cream, or salsa.
- This recipe is also great for meal prep! Simply divide the cooked chicken and sauce into individual portions and store them in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop for a quick and satisfying meal anytime.