Breast Of Chicken Mexicaine
Recipe: #44753
June 22, 2025
Categories: Chicken, Peas, Southwest Canned Tomatoes, Bone-in Pieces, Spicy, more
"Serve over rice. Think you could use frozen peas. From the Old Fresno California cook book. Chicken now is pumped up with salt water be aware!"
Original is 6 servings
Ingredients
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- Saute
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- Slurry
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Nutritional
- Serving Size: 1 (405.2 g)
- Calories 329
- Total Fat - 7.8 g
- Saturated Fat - 2.8 g
- Cholesterol - 133.6 mg
- Sodium - 1325.3 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 3.8 g
- Sugars - 4.2 g
- Protein - 50 g
- Calcium - 54 mg
- Iron - 2.6 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Simmer chicken breasts in water and salt until tender.
Step 2
Cool chicken in water.
Step 3
Remove skin and bones, keeping chicken in fairly large bite size pieces; set aside.
Step 4
Boil broth down to 2 cups and strain.
Step 5
Sauce: Melt butter in skillet and add onion, sauté until onion is transparent and season lightly.
Step 6
Add green peppers, garlic and chili powder.
Step 7
Cook for a minute.
Step 8
Add rest of sauce ingredients and chicken broth.
Step 9
Simmer 30 minutes.
Step 10
Add slurry and cook until thickened.
Step 11
Add chicken meat.
Step 12
Cook until hot.
Step 13
Season to taste.
Tips
No special items needed.
0 Reviews
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