Mexican Chicken Recipes - Acapulco Chicken

A splendid chicken recipe that will delight your house and friends.

2 cups unsalted chicken broth, defatted

V8 Vegetable Juice

1 tablespoon olive oil

Mexican Chicken Recipes - Acapulco Chicken

2 teaspoons ground cumin

2 tablespoons pickling spice

1/2 red bell pepper, sliced

1 pound boneless chicken breast, cut in halves

1/2 yellow bell pepper, sliced

2 tablespoons jalapeno chili with seeds, minced

1 onion, cut in half and thinly sliced

1/3 cup rice wine vinegar

1/4 cup fresh cilantro leaves

3 large garlic cloves, minced

1 bag baked tortilla chips

Directions

In a large, heavy saucepan, broil the chicken broth and pickling spice for ten minutes; strain and return the liquid to the saucepan.

Add in the chicken, onion, vinegar, garlic, oil and cumin. Simmer over low heat until the chicken is cooked through, about ten minutes.

Transfer the chicken and onions into a shallow baking dish. Top with the bell peppers and the minced chili.

Boil the cooking liquid until it is reduced to 2/3 cup (about 10 minutes). Pour the liquid over the chicken and let cool for 30 minutes.

Add the cilantro to the chicken mixture. Cover and refrigerate until well chilled. Turn chicken over occasionally, over a 4-hour period while chilling.

Slice chicken and exchange to serving plates. Top each serving with marinated vegetables and juices. Serve with baked tortilla chips.

=> Mexican Chicken Recipes: Mexican Skillet Chicken

This wholesome chicken recipe features kidney beans and vegetable juice.

1 pound chicken breasts, skinned and boned

2 tablespoons canola oil

1 medium onion, chopped

2 teaspoons chili powder

1/2 teaspoons cumin

1/2 teaspoon oregano leaves, crushed

1/2 cup chicken broth

1-1/2 cups V8 vegetable juice

19 ounces canned kidney beans

Directions

Cut the chicken into 1/2-inch chunks.

Heat up oil in a heavy pan. Cook the chicken, onion, chili powder, cumin and oregano until the chicken turns white in color.

Stir in the broth and the vegetable juice; bring to a boil. Sell out heat to low and simmer for 10 minutes.

Stir in the beans (including bean liquid) and mix thoroughly. Cover and simmer for other 10 minutes; keep stirring occasionally while cooking. Serve over rice.

=> Mexican Chicken Recipes: Arroz con Pollo (Chicken with Rice)

This is a very original Mexican meal that is quick to make and tastes fantastico!

1/2 cup olive oil

1/4 cup tomato sauce

1 frying chicken, cut up

1/8 teaspoon powdered saffron

1 small onion, chopped

2-1/2 cups chicken broth

1 clove garlic, minced

1 cup uncooked rice

Salt and pepper to taste

Directions

In a pan, heat up the oil. Brown chicken on both sides.

Add in the onion and garlic, let them cook for a few minutes.

Dissolve saffron in chicken broth. Add to the chicken along with the tomato sauce and the salt and pepper. Cover and cook for 20 minutes.

Add in the rice; stir well. Cover and simmer for other 30 minutes, or until all the liquid has been absorbed and the chicken is tender.

Mexican Chicken Recipes - Acapulco Chicken

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