Best 5 Mexicali Chicken For Two Recipes

In the culinary world, where flavors dance and spices ignite the senses, there exists a dish that tantalizes taste buds and transports diners to the vibrant streets of Mexicali, Mexico. Mexicali chicken, a delectable fusion of Mexican and American influences, has captured the hearts of food enthusiasts worldwide. This article embarks on a flavor-filled journey, guiding readers through the art of crafting the perfect Mexicali chicken for two, ensuring an unforgettable culinary experience.

Here are our top 5 tried and tested recipes!

MEXICALI CHICKEN

Mexicali Chicken image

Provided by Food Network

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

1 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend, divided
1 Tbsp. olive oil
4 (5 Oz.) boneless, skinless chicken breast halves
lime or lemon wedges

Steps:

1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
3. Serve with lime or lemon wedges if desired.

MEXICALI CHICKEN FOR TWO

Mexicali Chicken for Two image

This recipe has been a family favorite for many years. It's great served with Spanish rice and refried beans. You can cilantro to the salsa, if you like. -Avanell Hewitt, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/4 cup chopped tomatoes
1/4 cup finely chopped onion
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
2 boneless skinless chicken breast halves (4 ounces each)
1/2 to 1 teaspoon reduced-sodium taco seasoning
2 bacon strips, halved
2 slices reduced-fat provolone cheese
2 lime wedges

Steps:

In a small bowl, combine the tomato, onion, jalapeno, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

Nutrition Facts :

MEXICALI CHICKEN (SLOW COOKER)

Mexicali Chicken (Slow Cooker) image

Very easy, yummy, and inexpensive. Found this in the, "Simple 1-2-3 Cookbook." If you want to make the sauce thicker, you can blend 1 tablespoon cornstarch and 2 tablespoons water until smooth and stir into cooking liquid when the ketchup, cumin, and salt is added. Hope you guys enjoy this one!

Provided by Virginia Cherry Blo

Categories One Dish Meal

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium green bell peppers (cut into thin strips)
1 large onion (quartered and thinly sliced)
4 chicken thighs
4 chicken drumsticks
1 tablespoon chili powder
2 teaspoons dried oregano
1 (16 ounce) jar salsa (Chipotle or Picante)
1/2 cup ketchup
2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

Put sliced peppers and onions in slow cooker and top with chicken.
Sprinkle chili powder and oregano over chicken and add salsa.
Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.
Remove chicken from slow cooker and place in a serving bowl to keep warm.
Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
Pour mixture over top of noodles or rice.

Nutrition Facts : Calories 417.5, Fat 21.7, SaturatedFat 6, Cholesterol 138.1, Sodium 1526.5, Carbohydrate 23.7, Fiber 4.6, Sugar 13.8, Protein 34.1

QUICK MEXICALI CHICKEN CASSEROLE

Quick Mexicali Chicken Casserole image

This was an "accidental" recipe because I had to come up with something quick for dinner--my family absolutely flipped over it! This yummy, cheesy, gooey, Mexican-inspired chicken casserole is warm and comforting and perfect served with rice. You and your family will love it... try it and let me know what you think!

Provided by Mo

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

1 (10.5 ounce) can condensed cream of chicken soup, undiluted
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL® Original), drained
½ cup sour cream
2 tablespoons milk
1 ½ tablespoons taco seasoning mix
¼ teaspoon cayenne pepper
3 cups cubed cooked chicken
2 cups shredded Cheddar cheese, or more to taste
1 cup crushed tortilla chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 11.3 g, Cholesterol 113.6 mg, Fat 28.5 g, Fiber 0.7 g, Protein 33.2 g, SaturatedFat 14.6 g, Sodium 1036.1 mg, Sugar 1.2 g

LOADED MEXICALI CHICKEN

Loaded Mexicali Chicken image

Subscribed to one of those recipe card subscriptions when we first got married--back in 1978. This recipe has been a family favorite for years now. We whip up a batch of long-grain brown rice and use the sauce from the chicken for a "gravy" (Mexican rice!). Leftovers are even BETTER than the first-runs!

Provided by Debber

Categories One Dish Meal

Time 1h5m

Yield 1 meal, 5-10 serving(s)

Number Of Ingredients 13

Ingredients

10 pieces chicken (drums & thighs)
2 tablespoons olive oil
2 tablespoons butter
2 cups long grain brown rice
4 cups water
2 cups salsa or 2 cups picante sauce
1/2 cup water
1 teaspoon garlic powder (or several cloves minced)
1 tablespoon dried onion flakes
1 tablespoon parsley
2 teaspoons basil
2 teaspoons oregano
2 cups shredded sharp cheddar cheese (or Monterey Jack)

Steps:

In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
Preheat oven to 350°F.
Mix sauce ingredients--EXCEPT cheese.
Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
Serve with rice and use chicken sauce for a gravy.

Tips:

Use a large saucepan to ensure even cooking and prevent overcrowding.
Sear the chicken breasts on medium-high heat to create a golden brown crust and seal in the juices.
Reduce the heat to medium-low and add the salsa, corn, black beans, and chili powder. Simmer for 15-20 minutes, or until the chicken is cooked through.
Serve the Mexicali chicken over rice, with shredded cheese, guacamole, and sour cream as desired.
For a spicier dish, use a hotter salsa or add a pinch of cayenne pepper.
To add more vegetables, stir in some chopped bell peppers, onions, or zucchini.
If you don't have any salsa on hand, you can substitute a can of diced tomatoes with green chilies.
For a healthier version, use grilled or baked chicken breasts instead of fried.

Conclusion:

This Mexicali chicken recipe is a simple and flavorful dish that is perfect for a quick and easy weeknight meal. With just a few ingredients and minimal cooking time, you can have a delicious and satisfying meal on the table in no time. Serve it over rice, with your favorite toppings, and enjoy!