SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 254.7
  • Total Fat: 5.5 g
  • Cholesterol: 66.4 mg
  • Sodium: 2,144.1 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 36.9 g

View full nutritional breakdown of Mexican Chicken calories by ingredient
Report Inappropriate Recipe

Mexican Chicken

Submitted by: MAMALIZZ

Introduction

This is, for the most part, how I make my meat for mexican dishes. I was taught to make this by a woman that grew up in Mexico and she also taught me the traditional way to make quacamole which I also have listed under my recipes. I have used this with both chicken (as it is listed) and with pork. I used the same ingredients regardless of the meat. I have not used this with beef and cannot guarantee how that would turn out. I tend to really spice things up without adding a lot of heat so you can adjust these amounts for seasonings to suit your family. This meat can be used in ANY mexican dish or just for a nice change to your meat! Hope you enjoy! This is, for the most part, how I make my meat for mexican dishes. I was taught to make this by a woman that grew up in Mexico and she also taught me the traditional way to make quacamole which I also have listed under my recipes. I have used this with both chicken (as it is listed) and with pork. I used the same ingredients regardless of the meat. I have not used this with beef and cannot guarantee how that would turn out. I tend to really spice things up without adding a lot of heat so you can adjust these amounts for seasonings to suit your family. This meat can be used in ANY mexican dish or just for a nice change to your meat! Hope you enjoy!
Number of Servings: 5

Ingredients

    4-6 boneless, skinless chicken breasts or pork loin sliced in VERY thick slices
    4 cans chicken broth, reduced sodium
    1 medium orange
    1 small can tomato sauce
    1 small bunch fresh cilantro, tied with string
    2 TBSP ground cumin
    2 TBSP chili powder
    1 TBSP garlic powder
    4-5 cloves garlic
    1 medium onion
    water, as needed
    hot sauce, to your taste

Directions

Place chicken or pork in heavy stock pot.
Add chicken broth & tomato sauce.
Slice orange in half and sqeeze juice into pot from both halves then pull off a large section of peel from one half and throw in pot. (Try to keep this intact so that it is easier to take out of the pot. You do not want small pieces of peel floating around.)
Peel & quarter onion and throw in pot.
Using string, tie cilantro together in a bundle stems and all and throw in pot. (Tied cilantro is much easier to pull out of the pot!)
Peel garlic cloves and smack with kitchen mallet or side of knife but do not chop up, you want to release the oils and flavor into the pot!
Add spices and you are ready to go!
You will want to add enough water to make sure all ingredients are covered and keep checking pot to make sure they stay covered. So add water as needed.
You can also add hot sauce if you like at this point. I personally do not add it to the cooking pot but rather wait and add it to the finished product.
Cover pot with lid and let simmer for about 30-45 minutes. Then remove lid and keep at a simmer adding water as needed. You will know it is ready when 1. the chicken is completely cooked and trying to fall apart on ya, 2. noone can walk in the house and not ask what is that heavenly smell, and 3. the sauce is thickened up some and the chicken has a nice reddish hue to it. I usually let mine simmer for about 90-180 minutes depending on how strong I want the flavor to be.
Once you determine it is done to your liking remove from the burner and pull out the orange peel, cilantro, onion, garlic cloves. Throw away the orange peel garlic, and cilantro. Let the onion cool a little so you can handle it and chop it up and set aside.
Remove meat from broth and you can either slice it, chop it, or shred it at this point. Once you have done this add the onion back into it.
Now you can use in your favorite mexican recipe or put in freezer container/bags and freeze until you are ready to use it!

I put 4+ servings on the recipe because it depends on what you will use it in as to how much you use per serving. If you are just going to serve the whole breast/ slice over mexican rice or something similar then it is one serving per breast/slice. This is a VERY versatile item and I use it all the time for all of my mexican dishes.

Number of Servings: 5

Recipe submitted by SparkPeople user MAMALIZZ.






Great Stories from around the Web


Rate This Recipe