| A wonderful chicken recipe that will delight your family | | | | 2 teaspoons chili powder |
| and friends. | | | | 1/2 teaspoons cumin |
| 2 cups unsalted chicken broth, defatted | | | | 1/2 teaspoon oregano leaves, crushed |
| 1 tablespoon olive oil | | | | 1/2 cup chicken broth |
| 2 teaspoons ground cumin | | | | 1-1/2 cups V8 vegetable juice |
| 2 tablespoons pickling spice | | | | 19 ounces canned kidney beans |
| 1/2 red bell pepper, sliced | | | | Directions |
| 1 pound boneless chicken breast, cut in halves | | | | Cut the chicken into 1/2-inch chunks. |
| 1/2 yellow bell pepper, sliced | | | | Heat up oil in a heavy pan. Cook the chicken, onion, chili |
| 2 tablespoons jalapeno chili with seeds, minced | | | | powder, cumin and oregano until the chicken turns |
| 1 onion, cut in half and thinly sliced | | | | white in color. |
| 1/3 cup rice wine vinegar | | | | Stir in the broth and the vegetable juice; bring to a boil. |
| 1/4 cup fresh cilantro leaves | | | | Reduce heat to low and simmer for 10 minutes. |
| 3 large garlic cloves, minced | | | | Stir in the beans (including bean liquid) and mix |
| 1 bag baked tortilla chips | | | | thoroughly. Cover and simmer for another 10 minutes; |
| Directions | | | | keep stirring occasionally while cooking. Serve over |
| In a large, heavy saucepan, broil the chicken broth and | | | | rice. |
| pickling spice for ten minutes; strain and return the liquid | | | | => Mexican Chicken Recipes: Arroz con Pollo |
| to the saucepan. | | | | (Chicken with Rice) |
| Add in the chicken, onion, vinegar, garlic, oil and cumin. | | | | This is a very traditional Mexican meal that is quick to |
| Simmer over low heat until the chicken is cooked | | | | make and tastes fantastico! |
| through, about ten minutes. | | | | 1/2 cup olive oil |
| Transfer the chicken and onions into a shallow baking | | | | 1/4 cup tomato sauce |
| dish. Top with the bell peppers and the minced chili. | | | | 1 frying chicken, cut up |
| Boil the cooking liquid until it is reduced to 2/3 cup | | | | 1/8 teaspoon powdered saffron |
| (about 10 minutes). Pour the liquid over the chicken and | | | | 1 small onion, chopped |
| let cool for 30 minutes. | | | | 2-1/2 cups chicken broth |
| Add the cilantro to the chicken mixture. Cover and | | | | 1 clove garlic, minced |
| refrigerate until well chilled. Turn chicken over | | | | 1 cup uncooked rice |
| occasionally, over a 4-hour duration while chilling. | | | | Salt and pepper to taste |
| Slice chicken and transfer to serving plates. Top each | | | | Directions |
| serving with marinated vegetables and juices. Serve | | | | In a pan, heat up the oil. Brown chicken on both sides. |
| with baked tortilla chips. | | | | Add in the onion and garlic, let them cook for a few |
| => Mexican Chicken Recipes: Mexican Skillet | | | | minutes. |
| Chicken | | | | Dissolve saffron in chicken broth. Add to the chicken |
| This healthy chicken recipe features kidney beans and | | | | along with the tomato sauce and the salt and pepper. |
| vegetable juice. | | | | Cover and cook for 20 minutes. |
| 1 pound chicken breasts, skinned and boned | | | | Add in the rice; stir well. Cover and simmer for another |
| 2 tablespoons canola oil | | | | 30 minutes, or until all the liquid has been absorbed and |
| 1 medium onion, chopped | | | | the chicken is tender. |