Chicken Mexicaine Recipe

Name: Chicken Mexicaine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs chicken breasts; 3 cups water; 1 tablespoon salt; 1 tablespoon butter; 1 red onion, finely chopped; 2 green peppers, chopped; 1 garlic clove, crushed; 1 (14 ounce) can tomatoes (chopped or stewed tomatoes will do); 2 (4 ounce) cans button mushrooms; 3 tablespoons fresh parsley, chopped; 1 teaspoon sugar; 1 teaspoon black pepper; 1 teaspoon chili powder; 1/2 teaspoon oregano; 1 tablespoon cornstarch; 1/2 cup ripe olives, halved (optional); 1/2 cup stuffed green olive, halved (optional); sliced avocado (optional garnish)

Servings: persons

4 lbs chicken breasts
3 cups water
1 tablespoon salt
1 tablespoon butter
1 red onion, finely chopped
2 green peppers, chopped
1 garlic clove, crushed
1 (14 ounce) can tomatoes (chopped or stewed tomatoes will do)
2 (4 ounce) cans button mushrooms
3 tablespoons fresh parsley, chopped
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon oregano
1 tablespoon cornstarch
1/2 cup ripe olives, halved (optional)
1/2 cup stuffed green olive, halved (optional)
sliced avocado (optional garnish)

1
Simmer chicken breasts in water and salt until tender.
2
Cool; carefully remove skin and bones, keeping chicken in fairly large pieces.
3
Boil broth down to 2 cups; strain.
4
Melt butter in skillet; add onion, green peppers and garlic; saute until onion is transparent.
5
Add tomatoes, mushrooms, parsley, sugar, black pepper, chili powder, oregano and chicken broth.
6
Cook, uncovered, 15 minutes; taste for seasoning.
7
Add cornstarch mixed with a little cold water.
8
Put chicken in bottom of casserole dish; pour sauce over top.
9
Cover; refrigerate overnight, if desired (this adds flavor).
10
Bake at 400 for 30 minutes or until hot and bubbly.

877

kcal

Calories

Fat

Carbs

145

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 18 ingredients. The key ingredients include: 4 lbs chicken breasts, 3 cups water, 1 tablespoon salt, 1 tablespoon butter, and more.

Yes, Chicken Mexicaine 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 Mexicaine

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