Skillet Chicken Recipe Needed - Mexican?

My parents want to know I can cook before moving out (lol) so I wanted to try something with skillet chicken, Mexican style...


I don't have a whole lot of time, What is a good dish for people who love Mexican food?


My mother LOVES spicy foods. Not to spicy though, the rest of the family has to eat it to haha.


I don't have just chicken, if I need to rush to the store for some things, I can, it is just right down the street a few blocks.Skillet Chicken Recipe Needed - Mexican?
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http://kraftfoods.com/kf/recipes/quick-f鈥?/a>Skillet Chicken Recipe Needed - Mexican?
cut up your chicken and pan fry it in just a little bit of grease. drain the grease and add a can of fiesta cheese soup - or cheddar cheese soup with a can of mild rotel.-and some sour cream and heat till warm. Serve these with some of the lipton rice spanish rice and a can of refried beans and you have a mexican meal. ( when I make this my son will put his beans and rice in with his little burrito but I dont like beans so I dont do this but he seems to like it like that)
THis website should do you great wonders.





its a has the recipe and tips on it


ur welcome %26amp;%26amp;* i wuould apreciate being chose as best answer !!





http://www.recipezaar.com/311977
Hummmmm , well try my dish Chicken guisado. Kinda like mexican chicken fajitas( but w/ more spice to it).


You need chicken breast , bell pepper, onion , seranno pepper.


The tacos are server w/ flour or corn tortillas. To your choice of likeing .


Its easy and its quick (especially when having guest .Serve it w/ a tossed salad , or refried beans , and brown rice .





You need chicken breast cust in medium slices enough to fill a taco.


Then cust some onion slices, serano peppers diced . bell peppers .


Cook the chicken on the skillet until almost brown (or almost done). Add in the onions and peppers skillet them all together . But make sure you add about 5 to 6 peppers of serano.


When they are all blended together and sawted serve it on corn tortillas or flour , your choice . Add a dash of pepper and a fajita spice to the chicken when cooking it before you serve it to blend in . That will keep your moms taste buds in good shape.


You can serve it w/ salsa Pico de gallo.


Diced seranno or jalapenos


Diced tomatoes


Cilantro chopped


Diced onions


Add lemon juice and mix it up add a dash of salt and then you have pico de gallo. Serve it w/ corn tortilla chips.





Good luck.















Prep Time: 5 minutes


Total time: 25 minutes


Makes: 4 servings








1 Tbsp. oil





4 small boneless skinless chicken breast halves (1 lb.)





1 cup Taco Bell Home Originals Thick 'N Chunky Salsa





1 pkg. (10 oz.) frozen corn





2 cups Minute Brown Rice, uncooked





1/4 cup Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese








HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through (170掳F).





REMOVE chicken from skillet; set aside. Add 2 cups water, the salsa and corn to skillet; mix well. Bring to boil.





STIR in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or until cheese is melted.























15 Minute Taco Rice Skillet








Ready in 15 minutes.





Servings: 4





1 pound ground beef


2 cups water


1 package taco seasoning


2 cups Minute Rice


1 cup shredded Cheddar cheese


1/4 teaspoon pepper


Coarsely crushed tortilla chips


Shredded lettuce


Chopped tomato


Sour cream





Brown meat in large skillet over medium-high heat; drain. Add water and seasoning mix to skillet; stir. Bring to boil. Stir in rice. Sprinkle with cheese, cover. Cook on low heat for 5 minutes. Top as desired with ingredients above and enjoy!

















This is not a skillet meal but so good





Mexican Roll Ups


This is something I made up its a great way to use left over meat.





Use one of your choice


Shredded Chicken, shredded beef or shredded pork


Put in skillet with 1 pkg of taco seasoning


Add enough water so that you may simmer it, not to much





After simmering like 20 min


Place small amount in to soft burrito shell, I like to use the large ones.


Roll them up and secure with toothpicks


In deep fryer or skillet, brown til golden brown


They will be crunchy


Serve with sour cream, salsa or gucamole





Dont forget to remove toothpicks !!!!
Dice up some boneless skinless breast in a pan with a bit of oil, when the pink is gone add in some onions and peppers, if you like and then some homemade taco or fajita seasoning or just buy an envelope of it, mix together, serve on warm soft tortillas with diced up tomatoes and onions, lettuce, cheese, sour cream, make some guccalome if you want, pour on some salsa, etc.. etc..
Cut up some garlic,green peppers onions and chicken fry them all in a little butter and olive oil,once it is done put some mild salsa on it and let it simmer for about 15 minutes on low and make some refried beans and rice with cheese and serve with tortillas.
Mexican Skillet Chicken


1-1/2 Tbs. virgin olive oil


1-1/2 lbs. boneless skinless chicken breast halves


1 tsp. salt (optional), or to taste


1/4 tsp. pepper


2 cloves garlic, crushed


1/2 onion, chopped


3/4 tsp. ground cumin


3/4 tsp. dried oregano


1 cup long grain white rice


1-3/4 cups chicken stock


1 cup frozen corn


3/4 cup salsa


1/4 cup sun dried tomatoes, chopped, prepared according to package directions if not oil-packed


1/4 cup cilantro or parsley





Preheat oven to 350掳F. Heat oil in a large flameproof casserole over medium heat. Saut茅 chicken 2-3 minutes per side until lightly golden. Season with salt and pepper to taste. Transfer to a platter.


Add next 4 ingredients to casserole. Saut茅 about 3 minutes or until onion is softened. Stir in rice and salt to taste. Saut茅 2 minutes or until rice is opaque. Stir in remaining ingredients, except cilantro. Bring to boil and cover casserole. Transfer to oven and bake 30 minutes until liquid is almost absorbed. Remove cover. Arrange cooked chicken breasts on top of rice, adding any juices that have accumulated on the platter. Cover and bake another 20 minutes or until chicken is cooked throughout and liquid is absorbed. Sprinkle with cilantro before serving.


from mealsforyou.com








you can serve it with some chilied corn..


16 oz bag of frozen corn -or- 2 cans, drained


1 small can of roasted red chiles, finely diced


1/4 teaspoon cumin


1 teaspoon chile powder


1 teaspoon serrano chile, finely diced


1 tablespoon oil


salt to taste





Heat oil in a large saucepan over medium heat. Add in corn and let it heat for 5-10 minutes. Sprinkle in seasonings and chiles and cook for an additional 5 minutes. Salt to taste.








you can also serve them with some grilled shrimp tacos (which are amazing!)


1/2 cup sour cream


3 tablespoons mayonnaise


3 tablespoons milk


1/2 teaspoon ground cumin


1 1/2 pounds large shrimp, peeled (frozen are ok)


3 tablespoons butter, melted


2 large garlic cloves, minced


4 limes, cut into quarters


1/2 teaspoon kosher salt


8 6-inch corn tortillas


2 to 3 cups finely shredded green cabbage


Bottled green tomatillo salsa (anytype of salsa will do)





Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.





Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350掳 F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.


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Enjoy!












You can spice this up by using medium to hot salsa!


Skillet Spicy Mexican Chicken


This is a quick and easy one skillet meal. Very tasting and filling. Serve with a salad and you are all set for a quick meal.





20 min | 5 min prep





SERVES 4





1 teaspoon chili powder


1/4 teaspoon salt


1/4 teaspoon pepper


4 boneless skinless chicken breast halves (about 1 1/4 pounds)


1 tablespoon vegetable oil


1 (15 ounce) can black beans, rinsed and drained


1/3 cup thick %26amp; chunky salsa


1 cup frozen whole kernel corn


1 tablespoon chopped fresh cilantro (optional)


Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.


Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.


Stir in beans, corn and salsa. Heat to boiling; reduce heat.


Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.