Chicken A La Mexicale Recipe

Name: Chicken A La Mexicale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. red pepper or mixed chili powder and paprika; 2 Tbsp. vegetable oil; 2 c. water; 2 Tbsp. flour, mixed with a small amount of water; 3 cooked chicken breasts, cut in half; 3 tomatoes, chopped; 2 green peppers, diced; 1 onion, diced; 1 c. chicken broth; salt to taste; grated cheese

Servings: persons

3 Tbsp. red pepper or mixed chili powder and paprika
2 Tbsp. vegetable oil
2 c. water
2 Tbsp. flour, mixed with a small amount of water
3 cooked chicken breasts, cut in half
3 tomatoes, chopped
2 green peppers, diced
1 onion, diced
1 c. chicken broth
salt to taste
grated cheese

1
Mix red pepper with vegetable oil.
2
Add water; bring to a boil.
3
Stir in flour mixed with water; cook, stirring occasionally, for 5 minutes.
4
Pour into a baking dish.
5
Place chicken on sauce.
6
In another pan, combine tomatoes, green peppers and onion with chicken broth and salt to taste.
7
Cook until vegetables are very soft.
8
Pour over chicken.
9
Sprinkle generously with grated cheese.
10
Bake at 375u00b0 to 400u00b0 until cheese melts.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tbsp. red pepper or mixed chili powder and paprika, 2 Tbsp. vegetable oil, 2 c. water, 2 Tbsp. flour, mixed with a small amount of water, and more.

Yes, Chicken A La Mexicale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken A La Mexicale

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