Natives of Mexico must cringe over our easy versions of their food. But sometimes you crave the flavors of Mexico and the Southwest, but don’t want to spend hours cooking the authentic versions. This recipe is a quick fix.
My daughter, Jenny Tom Lin, created it using canned chilies and a packet of taco seasoning mix. Now I make it all the time, as it is very simple.
If you are really in a rush, buy precut boneless and skinless chicken breasts or thighs.
Green chilies remind me of New Mexico’s exciting food, with its distinctive flavor and slight heat. Canned chilies are easy to find in the Mexican section of grocery stores.
Combine them with any brand of taco seasoning mix, chicken and chopped onions and you have a versatile protein dish.
Serve atop a green salad or a bed of black beans, or wrap the chicken in a warmed tortilla to make a burrito, and you have a satisfying full meal. Top with your favorite garnishes — cilantro, tomatoes, olives, avocados or cheese and you’ll add a rainbow of color.
To simplify, just serve the Mexican Chicken with corn chips and enjoy with a cold glass of Mexican beer.
MEXICAN CHICKEN
By Jenny Tom Lin
- 1 tablespoon oil
- 1/2 large onion, chopped (about 1 cup)
- 1-1/2 pounds boneless, skinless chicken thighs or breast meat
- 1 (1-ounce) packet taco seasoning mix
- 2/3 cup water
- 1 (4-ounce) can green chilies
In a large skillet, heat oil over medium heat and saute onions until translucent, about 10 minutes. Add chicken and brown about 5 minutes. Add taco flavoring, water and green chilies, including its liquid. Simmer on low until chicken is cooked and taco flavoring has thickened, about 10 minutes. Garnish as desired. Serves 4-6.
>> Optional garnishes: Chopped tomato, cilantro, grated cheese, avocado, sliced olives, hot sauce.
>> Serving suggestions: Serve over pinto beans, rice, as a filling for a crunchy taco, in a burrito, over green salad or cooked quinoa, with corn or flour tortillas. Or serve with corn chips or scoops. Add a green salad for a complete meal.
Approximate nutritional information, per serving (using 1/2 chicken breasts and 1/2 thighs): 180 calories, 6 g total fat, 1 g saturated fat, 95 mg cholesterol, 500 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g sugar, 24 g protein.
“Easy-Kine Cooking” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at @brightlightcookery.
