mexican chicken….

ahh the smell of mexican chicken. juicy, tender, flavorful, and a bit spicy, makes my mouth water just thinking about it. chicken thighs are my meat of choice, thighs are just a juicier, less expensive alternative to boneless,skinless chicken breasts. now i know this makes way more than for two, but this chicken is amazing shredded and put into anything else your little mexicanfood heart desires, like fajitas,enchiladas,quesadillas,or nachos, it’s just so good and so easy to use in another recipe, so leftovers are a must. i always serve this with yellow rice, the rice just soaks up all the juices, it’s just the perfect combo together. so seriously, go buy some chicken thighs this week and get to cookin, i promise you won’t be disappointed.

from me two you,


mexican chicken thighs

6 chicken thighs – bone in, skin on – but we will remove skin before cooking

1/4 C. vegetable oil

1 tsp. ground chipotle chile

1/4 tsp crushed red pepper flakes

1 T. paprika

1 tsp. garlic powder

pinch cayenne pepper

1/2 tsp. chicken bullion powder

1/2 tsp onion powder

1/2 can of rotel – medium heat


  • begin by removing skin from chicken thighs, then rinsing chicken well. then place into a large bowl where we will season chicken. try to blot chicken with papertowels so spices will adhere well.
  • in a small bowl mix together ground chipotle chile, red pepper flakes, paprika, garlic powder, cayenne pepper, chicken bullion, and onion powder. mix so all spices are well combined.
  • add spice mixture to chicken, rub each chicken thigh so spices are well coated onto each piece of chicken.if you have the time, cover chicken with plastic wrap and let sit in fridge for 5 minutes, so the spices really soak in.
  • using a large frying pan, begin to heat vegetable oil on medium high heat.
  • once oil is hot, remove chicken from fridge, and place chicken into hot oil. we are just trying to brown both sides of the chicken, about 3 minutes on each side, we are not trying to cook the chicken all the way through.
  • once you have browned chicken on both sides, remove chicken from pan.
  • leaving all juices and oil in the frying pan, add the 1/2 can of rotel, really scrape the bottom of the pan to release any “flavor bits” and turn the heat down to low.
  • add chicken back into pan and cover chicken with enough water so that just the top of the chicken thighs are showing.
  • cover chicken with lid, or if you don’t have a lid just use aluminum foil, and let simmer on low for one hour. during cooking time, you may “baste” chicken with sauce, or flip the chicken over if you wish, but i just baste it with a tablespoon of the sauce on each thigh.
  • after one hour of low and slow cooking…serve with yellow rice and enjoy.


2 thoughts on “mexican chicken….

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