Mexican Creamy Chicken & Mushrooms over Rice

barbara lentz


After shopping at the local Mexican market I had a lot of chilies so I came up with this dish and it got rave reviews.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top



  • 2
    dried ancho chilies
  • 2
    dried guajillo chilies
  • 3
    dried chile de arbol

  • 4
    boneless skinless chicken thighs cut into chunks
  • ·
    salt and pepper
  • 2 Tbsp
  • 1 medium
    onion sliced
  • 4 clove
    garlic minced
  • 1 Tbsp
    ground cumin
  • 2 tsp
    mexican oregano
  • 8 oz
    fresh mushrooms sliced
  • 1/2 c
    white wine
  • 2 c
    chicken stock
  • 1 c
    fresh spinach
  • 2 c
  • 2 Tbsp
  • 1
    lime zest and juice
  • ·
    sliced red jalapenos for garnish

How to Make Mexican Creamy Chicken & Mushrooms over Rice


  1. To make the chilie paste.
    Boil the peppers until soft and rehydrated. Place the peppers in a food processor with 1/4 cup of boiling liquid.Process. Strain through a fine mesh strainer and discard the solids. Set aside.
  2. Add salt and pepper to the chicken. Melt the butter in a large skillet. Cook the chicken for 5 minutes and remove with a slotted spoon and set aside. Add the onion and garlic to the pan and saute until onion is translucent. Add the mushrooms and cook until browned. Pour in the white wine and let most evaporate. Add the chicken stock, cumin, oregano and the reserved chili paste bring to a boil. Reduce to a simmer and add the spinach. Let the spinach wilt a bit. Add the chicken and any juice back to pan.
  3. Mix the crema with the flour. Whisk the crema into the chicken mixture. Add the lime zest and juice. Serve the chicken mixture over rice and garnish with the red jalapenos

Printable Recipe Card

About Mexican Creamy Chicken & Mushrooms over Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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