16 Chicken Potato Mexican Recipe Get Ready To Indulge!
Published on: Apr 7, 2024
If you're a fan of Mexican food, then this chicken potato Mexican recipe is a must-try! This hearty and flavorful dish combines tender chunks of chicken, perfectly cooked potatoes, and a medley of spices to create a mouthwatering meal that will leave you wanting more. Whether you're looking for a new weeknight dinner option or planning a Mexican-themed dinner party, this recipe is sure to impress. So let's dive into the details and learn how to make this delicious chicken potato Mexican dish!
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Main Ingredients: Olive Oil, Potatoes, Ground Beef, Taco Seasoning
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Caldo de Mariscos (Mexican Seafood Soup)
Main Ingredients: Chopped Onion, Garlic, Diced Fire Roasted Tomatoes
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1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the potatoes:
1 pound red potatoes, cut into bite-size cubes
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Mexican rice:
1 cup long-grain white rice
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced tomato
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
Instructions:
Preheat your oven to 375°F (190°C).
In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, salt, and black pepper for the chicken. Mix well.
In a separate bowl, combine the cumin, chili powder, garlic powder, onion powder, salt, and black pepper for the potatoes. Mix well.
Place the chicken and potatoes on a baking sheet, making sure they are not touching each other. Drizzle both with olive oil and sprinkle the respective spice mixtures over them. Toss to evenly coat.
Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
While the chicken and potatoes are baking, prepare the Mexican rice. In a saucepan, heat olive oil over medium heat. Add the onion, bell pepper, and tomato, and cook until softened.
Add the rice, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Stir to combine.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the rice is fully cooked.
Once the chicken and potatoes are done, remove them from the oven and let them cool for a few minutes.
Serve the chicken and potatoes over a bed of Mexican rice and enjoy your delicious chicken potato Mexican dish!
This chicken potato Mexican recipe is a perfect blend of protein, carbs, and veggies, making it a well-rounded and satisfying meal. The cumin, chili powder, garlic powder, and onion powder add a burst of flavor to the chicken, potatoes, and rice, while the olive oil helps to crisp everything up in the oven. This recipe is also easily customizable - you can add your own favorite spices or veggies to make it your own. So next time you're craving some Mexican food, give this recipe a try and get ready to indulge in a tasty and nutritious meal!
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