Easy Mexican Chicken

15m
Prep Time
35-45m
Cook Time
50m
Ready In


"An easy one pan recipe. Simple and very inexpensive makes this a nice weeknight meal. Serve with your favorite rice and some black beans. You can make this as spicy as you want, but I try not to GO TOO spicy - I don't want it overpower the chicken."

Original is 5 servings
  • FOR SAUCE
  • Garnish

Nutritional

  • Serving Size: 1 (550.8 g)
  • Calories 566.1
  • Total Fat - 24.7 g
  • Saturated Fat - 6 g
  • Cholesterol - 311.9 mg
  • Sodium - 1646.7 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 5.1 g
  • Sugars - 7.8 g
  • Protein - 63.8 g
  • Calcium - 168.8 mg
  • Iron - 5.5 mg
  • Vitamin C - 49.1 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Chicken ... Bring the chicken to room temperature and season with the oregano, salt and pepper and rub it in well. You can even marinate this all day in a ziploc bag. That also gives the chicken great flavor if you decide to do that.

Step 2

Saute ... To a large saute pan, add the olive oil and bring to medium high heat. Add the seasoned chicken and sear on both sides until golden brown, about 3-4 minutes per side.

Step 3

Sauce ... Move the chicken over to one side of the pan and add all the ingredients for the sauce to the other side; the salsa, garlic, olives, jalapeno, cumin, chili powder, lime juice, chicken broth and mix well. Move the chicken back over the sauce and flip the thighs a few times to make sure they are coated in the sauce. Cover and cook 30-40 minutes on low heat until the chicken is tender and almost falling apart. After 30 minutes, check the seasoning; add any additional salt and pepper if necessary. Also, if the sauce seems a bit thick, add a bit more broth if you want.

Step 4

Finish and Serve ... Once the chicken is tender, finish the dish by adding the fresh cilantro. Serve over yellow, white, or your favorite Mexican rice; and black beans are also a great side dish. Garnish the chicken with lime wedges. ENJOY!

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the chicken, make sure to get boneless and skinless chicken thighs for the best flavor and texture.
  • For the salsa, pick a chunky salsa and adjust the heat level to your taste by selecting a mild, medium, or hot salsa.

  • Substitute boneless skinless chicken thighs for boneless skinless chicken breasts. This substitution will provide a more tender and juicy texture, as chicken thighs are higher in fat content than chicken breasts.
  • Substitute mild salsa for hot salsa. This substitution will reduce the overall spiciness of the dish, making it more accessible to those who may not enjoy spicy food.

Spicy Mexican Chicken Increase the jalapeno to two and leave the seeds and ribs in for a spicier version. Add 1/4 teaspoon of cayenne pepper to the chicken seasoning and increase the chili powder to 1 tablespoon.


Teriyaki Chicken Replace the jalapeno with 1/4 cup of teriyaki sauce. Leave out the cayenne pepper and increase the chili powder to 1 tablespoon. Add 1/4 teaspoon of garlic powder to the chicken seasoning.


Mexican Street Corn Salad: A delicious and flavorful side dish that pairs perfectly with the Easy Mexican Chicken. This salad is made with fresh corn, mayonnaise, chili powder, cilantro, and lime juice, and is a great way to add a bit of crunch and a lot of flavor to the meal.


Chipotle Black Bean Soup: A hearty and flavorful soup made with black beans, chipotle peppers, and tomatoes. This soup is a great accompaniment to the Mexican Street Corn Salad, as it adds a smoky and spicy flavor to the meal. It's also a great option for vegetarians, as it is packed with protein and fiber.




FAQ

Q: Can I make this recipe with chicken breasts instead of thighs?

A: Yes, you can use chicken breasts instead of thighs. Make sure to adjust the cooking time accordingly, as chicken breasts will cook faster than thighs.



Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time. Allow the dish to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

4 Reviews

Gerry

Five star for sure, your previous reviewers about said it all! Super easy, super good, full flavoured, tender and juicy. Other than using medium junky salsa and subbing with parsley I made as posted. (I do snip cilantro in my portions!)Love when easy tastes this good. Keeper!!

5.0

review by:
(12 Apr 2014)

Engrossed

Fantastic Flavor Explosion of a recipe! I made this on Cinco de Mayo along with some Mexican Rice and Refried Beans. It was great to eat bites of this flavorful sauce with the milder sides. I also enjoyed a little sour cream atop it. I used frozen boneless skinless chicken breast tenders, pickled jalapeno slices, and had to sub vinegar for the lime juice because I was out of lemons and limes. Thanks for the recipe K!

5.0

review by:
(13 May 2013)

Bergy

This is 5 star all the way. After I rubbed the thighs with oregano and rested them for about an hour I browned them in a skillet, then added all the sauce ingredients, mixed well, and put them in the fridge for about 5 hours. I was only cooking 4, very small. thighs so cut way back on the ingredients (but kept the right porportions of ingredients.. The flavours of the sauce really fused with the chicken after sitting in the fridge for that time and the end result was Mmmmmmm. Cooked very slow for 25 minutes - tender moist great chicken. Made again 3 Jun 2013 The thighs were very small but I cut them in half. I served the sauce over tofu fettachini (very low everything)!

5.0

review by:
(8 Apr 2013)

Sheri

Exploring the recipes I stumbled on this and decided to make it. Wow is it delicious! Easy too make too, which is always a plus for me when I am stretched thin during the week. Nice meal KC!

5.0

review by:
(22 Apr 2012)

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Fun facts:

The jalapeno pepper is a staple in Mexican cuisine and was first cultivated in Mexico in the 1500s.

The Spanish conquistador Hernan Cortes is credited with introducing the tomato to Europe in the 16th century after discovering it during his conquest of Mexico.