Acapulco Chicken Recipes

Steps:

• Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
• In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Steps:

• Season chicken with 1/2 tablespoon chile powder, salt and pepper.
• Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink.
• Remove from skillet with a slotted spoon and keep warm.
• 2 In same skillet, stir fry bell pepper and onion until soft.
• Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chile powder and hot pepper sauce.
• Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Steps:

• In a large saucepan, cook onion in butter until tender.
• Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.
• Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish.
• Combine topping ingredients.
• Spoon over tortillas.
• Bake, uncovered at 350°F for 35 minutes.

Steps:

• Place chicken in a greased 9x13" casserole dish.
• Melt butter in skillet. Add flour & cook until golden brown.
• Stir in soup, sour cream, chilies, onion salt & pepper. Simmer for 10 minutes, stirring frequently.
• Pour sauce over chicken in casserole. Bake at 400 degrees for 15 minutes.
• Cover with foil, reduce heat to 350 degrees and bake for 1 hour.
• Uncover & sprinkle cheese over top. Bake uncovered for 15 minutes more or until cheese is melted.

Steps:

• Boil broth and pickling spice in heavy large saucepan 10 minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about 10 minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili.
• Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes.
• Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours.(Can be prepared 1 day ahead.)
• Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as 'pushers'.

Steps:

• Cut chicken breasts into strips and cook thoroughly and then put into 9x12 casserole dish.
• In medium saucepan, melt margarine on low - medium heat. Add flour gradually. Mix until smooth. (*note: if the flour/margarine mixture starts getting too dry, just add a little more margarine so that the mixture will be balanced and smooth. Same goes for adding more flour if the mixture is too wet---you don't want it too dry and you don't want it too wet)
• Add sour cream and cook until just starting to bubble. Add soup, chilies, and onion powder. Blend well. Pour over cooked chicken.
• Bake at 350°F for 30 minutes. Add cheese and bake until melted. Serve over bed of white rice.

Steps:

• Preheat oven to 180C.
• Flatten chicken breast with rolling pin.
• Place chicken on cooking tray coated with oil.
• In a small bowl combine taco seasoning and tomato paste. Spread an even amount over each chicken fillet.
• In another bowl place onion, chilli powder, capsicum, tomato and avocado and combine.
• Spread this mixture over each chicken fillet and top with cheese.
• Bake until chicken has cooked through and cheese has melted and browned (20-25 minutes).

Steps:

• In a saucepan, heat orange juice, raisins and marmalade until marmalade melts. Remove from heat and stir in brown sugar, cinnamon, ginger, and rice set aside. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown. Pour in orange juice mixture. Lock lid and bring to full pressure. Adjust heat, maintaining pressure, and cook for 10 minutes. Quick-release pressure. Stir in coconut and season to taste with salt and pepper.