Tex-Mex Chicken Recipe

Name: Tex-Mex Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 skinless boneless chicken breast halves about 2 pounds, 960 g total; 3 chile peppers fresh jalapeno, seeded and thinly sliced, 3 to 4; 1 tablespoon minced garlic 15 g; 1 teaspoon dried oregano crushed, 5 ml; 1 teaspoon chili pepper 1.25 ml; 1 teaspoon salt ground cumin, optional and freshly, 1.25 ml; ground pepper to taste; 1 cup yellow onion chopped, 240 g; 4 tomatillos husked and chopped; 1 red bell pepper medium, seeded and chopped; 14 1/2 ounces tomatoes with juice whole, chopped; 1 cup dry red wine or water, 60 ml; 2 tablespoons tomato paste 28 g; 6 pitted black olives thinly sliced; 1 cup chopped fresh cilantro 16 g

Servings: persons

6 skinless boneless chicken breast halves about 2 pounds, 960 g total
3 chile peppers fresh jalapeno, seeded and thinly sliced, 3 to 4
1 tablespoon minced garlic 15 g
1 teaspoon dried oregano crushed, 5 ml
1 teaspoon chili pepper 1.25 ml
1 teaspoon salt ground cumin, optional and freshly, 1.25 ml
ground pepper to taste
1 cup yellow onion chopped, 240 g
4 tomatillos husked and chopped
1 red bell pepper medium, seeded and chopped
14 1/2 ounces tomatoes with juice whole, chopped
1 cup dry red wine or water, 60 ml
2 tablespoons tomato paste 28 g
6 pitted black olives thinly sliced
1 cup chopped fresh cilantro 16 g

1
. Rinse chicken breasts and pat dry. Place each breast between 2 sheets of waxed paper or plastic wrap. Lightly pound with the flat side of a meat mallet to flatten evenly to about 1/2-inch (1.25 cm) thickness.
2
. Place 2 jalapeno slices (3 or 4 if you like hotter food) and 1/2 teaspoon ( g) of the garlic in the center of each breast. Fold in the sides, enclosing the pepper and garlic. Secure with a toothpick.
3
. In a small bowl, combine oregano, chili pepper, cumin, salt (if using), and pepper. Roll each breast in the mixture and set aside.
4
. Place onion, tomatillos, and bell pepper in the bottom of a 3 1/2 quart (3.5 l) or larger crockery slow cooker. Top with chicken breasts. Combine tomatoes and their juice, wine, and tomato paste. Pour over chicken. Do not stir.
5
. Cook on LOW for 6 to 8 hours or on HIGH for 2 to 2 1/2 hours.
6
. To serve, arrange chicken breasts on a heated serving latter. Stir olives into pan juices and spoon over chicken. Garnish with cilantro.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 6 skinless boneless chicken breast halves about 2 pounds, 960 g total, 3 chile peppers fresh jalapeno, seeded and thinly sliced, 3 to 4, 1 tablespoon minced garlic 15 g, 1 teaspoon dried oregano crushed, 5 ml, and more.

Yes, Tex-Mex Chicken 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.

That's it — enjoy your meal!

Tex-Mex Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions