Mexican Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Olive oil: Used to coat the chicken and help the spices adhere.

Cumin: Adds a warm, earthy flavor typical in Mexican cuisine.

Chili powder: Provides a mild heat and depth of flavor.

Garlic powder: Gives a robust, savory taste.

Paprika: Adds color and a subtle sweetness.

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of sharpness and heat.

Salsa: A tomato-based sauce that adds moisture and a burst of flavor.

When preparing the chicken breasts, ensure they are of even thickness to promote uniform cooking. You can achieve this by placing the chicken between two pieces of plastic wrap and gently pounding it with a meat mallet or rolling pin. This step helps to avoid undercooked or overcooked spots, ensuring a juicy and tender result.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable replacement.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the recipe.

• chili powder - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of smokiness, though it is spicier, so use less.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor, though it will be slightly different in taste.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the dish, though it is slightly different from regular paprika.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami, which can enhance the overall flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but is slightly milder and less pungent.

• salsa - Substitute with diced tomatoes with green chilies: Diced tomatoes with green chilies provide a similar texture and flavor, though they may be less seasoned than salsa.

• Allow the chicken breasts to cool completely at room temperature before storing. This prevents condensation, which can make the chicken soggy.
• Transfer the cooled Mexican chicken to an airtight container. If you have multiple pieces, place a sheet of parchment paper between each piece to prevent sticking.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. For longer storage, place the container in the freezer.
• To freeze, wrap each chicken breast individually in plastic wrap or aluminum foil before placing them in a freezer-safe bag or container. This helps to prevent freezer burn and maintains the flavor.
• Label the container with the date to keep track of freshness. Frozen Mexican chicken can be stored for up to 3 months.
• When ready to reheat, thaw the chicken breasts in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.
• Reheat the Mexican chicken in a skillet over medium heat, adding a splash of salsa or chicken broth to keep it moist. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• For a quick option, microwave the chicken breasts on a microwave-safe plate, covering them with a damp paper towel to retain moisture. Heat in 1-minute intervals until thoroughly warmed.

• Preheat your oven to 350°F. Place the chicken breasts in an oven-safe dish, cover with foil to retain moisture, and bake for about 20 minutes or until heated through.
• For a quicker method, use the microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of olive oil or chicken broth to the pan, then add the chicken. Cover and cook for 5-7 minutes, flipping halfway through, until the chicken is warmed through.
• For a crispy texture, use an air fryer. Preheat the air fryer to 350°F, place the chicken breasts in the basket, and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• To retain the juiciness, you can steam the chicken. Place the chicken breasts in a steamer basket over simmering water, cover, and steam for about 10 minutes or until heated through.

• Mixing bowl: A large bowl used to combine the spices for the chicken.

• Skillet: A flat-bottomed pan used to cook the chicken breasts on the stovetop.

• Tongs: A tool used to flip the chicken breasts while cooking.

• Measuring spoons: Used to measure out the spices accurately.

• Measuring cup: Used to measure the salsa.

• Spatula: Useful for spreading the olive oil and spice mixture evenly on the chicken.

• Knife: For trimming any excess fat or uneven parts on the chicken breasts.

• Cutting board: A surface to prepare the chicken breasts before cooking.

• Lid: To cover the skillet while the chicken simmers in the salsa.

• Serving platter: To present the cooked chicken with your favorite sides.

Pre-mix spices: Combine cumin, chili powder, garlic powder, paprika, salt, and black pepper in advance and store in an airtight container.

Use thin chicken breasts: Thinly slice the chicken breasts to reduce cooking time.

Preheat skillet: Heat the skillet while you prepare the chicken to save time.

Batch cook: Cook multiple chicken breasts at once and store leftovers for future meals.

Ready-made salsa: Use store-bought salsa to cut down on preparation time.

Meal prep: Marinate the chicken the night before to enhance flavor and save time on the cooking day.