Mexican Chicken
105 mins (prep 30, cooking 75)
17 ingredients
4 servings
A slightly modified version of a recipe from Easy International Cooking that is really bursting with flavour. With the chillies leave the seeds if you like some heat, remove the seeds if you want a little less heat or leave them out all together for a mild result. It is great served with crusty bread and also re-heats well. I've specified thigh meat because it's cheaper and works well, but you can use breast or other cuts as well.

Categories:  stew , beginner-cook , poultry , north-american , mexican , taste~mood , spicy , equipment , <-4-hours , chicken-thigh-&-leg , low-carb , low-sodium , low-in... , time-to-make , chicken , low-calorie , easy , main-dish , oven , meat ,
Share on Newzsocial



Serving Size (613.37 g)
Servings 4
Amount per Serving
Calories 1403.7 Calories from Fat 1219.32
% Daily Value *
Total Fat 135.48g 833.7%
Saturated Fat 33.42g 668.44%
Trans Fat 0.57g %
Cholesterol 264.3mg 352.4%
Sodium 1135.76mg 189.29%
Total Carbohydrate 15.86g 21.15%
Dietary Fiber 3.33 g 53.21%
Sugars 1.55 g %
Protein 27.5g 219.98%
Vitamin A 737.99IU% Vitamin C 0.9mg%
Calcium 68.31mg% Iron 2.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, hot green chili peppers, diced tomatoes, chili flakes, corn kernels