14 mexican chicken bowl Recipes

unsalted butter, basmati rice, water, limes, onion, garlic cloves, diced tomatoes with green chilies, black beans, white wine, grilled chicken or 2 cups pork or 2 cups steak, fresh cilantro, mexican cheese, salsa, sour cream, tortilla chips

vegetable oil, chicken breasts, cubed, salt and pepper, onion, diced, garlic cloves, minced, green bell pepper, diced, red bell pepper, diced, corn, drained, diced tomatoes and green chilies, undrained, black beans, rinsed and drained, chili powder, paprika, dried chipotle powder, salt and pepper, white rice, cooked (cooked ) or 2 cups brown rice (cooked), shredded cheese (for topping ), sour cream (for topping ), tortilla chips (optional) or warmed flour tortilla (optional)

vegetable oil, boneless, skinless chicken breasts (about 1 1/2 lb), cut into 1-inch cubes, chopped onion, red, sweet , whatever type you prefer, green bell pepper, diced, red bell pepper, diced, garlic, minced, mexican-style stewed tomatoes, pinto beans, drained, salsa, chili powder, ground cumin, flour tortillas, shredded sharp cheddar cheese, shredded monterey jack cheese with peppers, garnish: cheddar cheese , sour cream, minced green onions, sliced black olives

black beans, sour cream, diced tomatoes with chiles and cilantro (if you can find it), sweet corn, chicken breasts, shredded, goya mexican rice or 1 (8 oz) box jasmine rice, fresh cilantro, cumin, adobo seasoning (red top ), paprika, taco seasoning, salt (optional), pepper (optional), guacamole seasoning mix, avocado, lettuce, shredded (optional), shedded cheddar cheese or 1 -2 cup monterey jack cheese, extra virgin olive oil

hot new mexico peppers, dried, beef chuck roast, diced (we used a cut normally used for carne asada), shortening, beef stock, beef base , add to prepared stock, chicken stock, chicken base , add to prepared stock, flour, spicy tomato sauce, hungarian paprika, onion powder, garlic powder, hot new mexico chile powder, black pepper, white pepper, cumin, dried mexican oregano, ground cayenne pepper, masa harina (optional)

lean ground beef, coarse or 1 lb chili, grind, ground pork, jalapeno, seeded and diced (or more if you like it hot), ground cumin, cayenne, oregano, dried ancho chile powder, onion, peeled and diced, garlic cloves, peeled and mashed, dried chipotle chiles, whole tomatoes, lightly crushed, kidney beans or 1 (15 oz) can pinto beans, drained, beef broth, mexican beer (we use dos equis) or 1 cup chicken broth, cheddar cheese, shredded (optional), sour cream (optional)

canned chipotle chiles in adobo, minced, extra-virgin olive oil, fresh lime juice, dried ancho chile powder or 2 tbsp dried chipotle powder, minced garlic, ground cumin, kosher salt, ground black pepper, boneless skinless chicken breast halves, grain white rice, low sodium chicken broth, kosher salt, chopped fresh cilantro leaves, lime juice, hass avocadoes, cut into 1/2 inch dice, tomatoes, cut into 1/2 inch dice, green onion, sliced thin, black beans or 1 (15 oz) can pinto beans, drained and rinsed, queso fresco, limes, cut into wedges, handfuls tortilla chips

chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces), onion, chopped fine, green pepper, chopped fine, chili beans (i used spicy, drain, don tsp rinse), black beans (drain and rinse), white corn (i used frozen, but a can will work just fine, yellow corn will work ok too), red enchilada sauce , i used old el paso, sour cream, salsa (i used hot for some spice, but medium will be just fine), old el paso taco seasoning mix, monterey jack pepper cheese, water, dried parsley, olive oil to saute chicken and vegetables, chopped olive, monterey jack pepper cheese, sour cream

shredded reduced-fat monterey jack cheese, low-fat mayonnaise, nonfat sour cream, chopped cilantro, chopped jalapeno, garlic cloves, minced or 4 oz cooked chicken, cut up into bite size pieces, tortillas, shredded lettuce, tomato , cut into bite sized pieces

grain brown rice, extra virgin olive oil, yellow onion, diced small, jalapeno, minced, garlic clove, minced, black beans, rinsed and drained, cilantro, chopped, boneless skinless chicken breasts, cumin, granulated garlic, onion powder, salt, cracked black pepper, olive oil flavored cooking spray, avocado, diced, tomatoes, cut in half , lengthwise, lime wedges, for serving

uncooked chorizo sausage or 1 lb hot italian sausage, casings removed, garlic cloves, minced, low sodium chicken broth or 3 (14 oz) cans vegetable broth, bottled salsa, chipotle chile in adobo, drained, finely chopped, dried oregano, ground cumin, dried vermicelli or 10 oz angel hair pasta, zucchini, chopped, shredded mozzarella cheese or 2/3 cup asadero cheese, cilantro or 1/4 cup flat leaf parsley

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed