SPICY MEXICAN CHICKEN

4
Bonnie ^O^ .

By
@Reiki-Heals

I created this Spicy Mexican Chicken recipe many years ago out of ingredients I had on hand in our pantry and our love for Mexican food. It is simple, easy and delicous served over buttered noodles. Enjoy!


The photo is my own, and so is this humble recipe.

Rating:

★★★★★ 3 votes

Comments:
Serves:
4
Prep:
25 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 6 or more
    boneless skinless thighs, cut into chunks
  • 1
    14 ounce can mexican tomatoes diced
  • 1
    can mushroom pieces drained
  • 1/4
    cup ortega chilis
  • 4
    heaping tablespoons mild rotel drained
  • 1
    finely chopped onion
  • 1
    tablespoon minced garlic
  • 1
    tablespoon cumin
  • 1
    tablespoon nature's seasoning
  • 1
    tablespoon worcestershire sauce
  • 2
    tablespoons olive oil
  • 1/2
    pound of egg noodles, cooked, drained and buttered
  • 1
    green onion chopped fine for garnish

How to Make SPICY MEXICAN CHICKEN

Step-by-Step

  1. PREPARE THE CHICKEN
    Use boneless, skinless, chicken thighs. Remove all excess fat and cut each thigh into fourths to make large chunks. Fry in olive oil and until golden brown on both sides. Remove the chicken, set aside.
  2. SAUTE VEGETABLES
    Saute the onion until tender, add the garlic, cook a few minutes, don't brown. Return chicken to the pan.
  3. SIMMER THE CHICKEN
    Add the tomatoes, mushroom pieces, ortega chilis, cumin, Nature's Seasons, worcestershire, gently mix. Cover and simmer for about 20 minutes until chicken is cooked through and flavors have blended.
  4. SERVE
    Serve the chicken and sauce over the buttered noodles. Enjoy!

Printable Recipe Card

About SPICY MEXICAN CHICKEN

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy




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