Mexicali Chicken Skillet
Spice up dinner up with a sassy south of the border cancer-fighting entrée.
April 29, 2007 and June 10, 2007
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Preparation Time: 5 minutes
Cooking Time: 25 minutes
Servings: 4
Calories: 270 per serving
Percent from Fat: 25%
Cusine: Mexican
Course: Dinner
Diet: mexicali chicken, cumin, oregano, mexican chicken
Food as MedicineSM Ingredient: Cumin
Food as MedicineSM Tip
It's been long thought that cumin is good for the digestive track. Recent studies suggest that this could be true! Cumin may stimulate the secretion of pancreatic enzymes which are necessary for good digestion.Culinary Taste Tip
Whole cumin seeds maintain their flavor longer than ground cumin powder, and will keep up to a year; that's twice as long as ground cumin. When possible buy whole cumin seeds and roast them to bring out the flavor. They can then be ground easily with a mortar and pestle.Culinary Technique Tip
The chicken will finish cooking in the sauce after it's added. Cooking the chicken and sauce together will help the flavors to blend. The dish is ready when the sauce is heated all the way through and a meat thermometer reaches 180 degrees.Ingredients
1 teaspoon each: ground cumin and dried oregano1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 small bone-in chicken thighs, skinned (about 1-1/2 lb.)
1-1/2 cups roasted corn and bean salsa, such as Frontera brand
2 green onions, thinly sliced (1/2 cup)
Lime wedges (optional)
Preparation
Combine cumin, oregano, salt and cayenne pepper. Rub mixture over meaty sides of chicken. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray. Add chicken to skillet, seasoned sides down. Cook 5 minutes or until beginning to brown. Add salsa to skillet. Turn chicken over and cover skillet. Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through. Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.Substitutions
If you cannot find small chicken thighs, use 4 large thighs and cook covered 5 minutes longer.Tips
Serve the chicken and pan juices over quick cooking brown rice or corn tortillas and a side of steamed carrots if you like.Nutritional Analysis
Total fat (g): 7; Fat calories (kc): 61; Cholesterol (mg): 141; Trans fatty acids (g): 0; Saturated fat (g): 2; Polyunsaturated fat (g): 2; Monounsaturated fat (g): 2; Fiber (g): 2; Carbohydrates (g): 13; Sugar (g): 0; Protein (g): 34; Sodium (mg): 710; Calcium (mg): 36Click here to receive new ChefMD® recipes via e-mail.
Comments on Mexicali Chicken Skillet
From: pranaba
This was really good, and incredibly easy. I had a hard time finding the Frontera Grill salsa mentioned, so I just substituted a chipotle salsa and added corn and black beans to it.
From: suzy1955
Meijers makes a great black bean and salsa. if u dont have a Meijers where u live , check with your favorite store and see if they have a store brand. they taste good and cost less.
From: thesilkclan
Just grab your favorite flavor of salsa, add black beans and corn and some fresh cilantro to top this recipe and it is perfect! Except I use chicken breast tenders to get a little less saturated fat.
From: kupcake
I will make it with the chicken breast tenders also and I think when it is almost done I will put just a little shredded mexican cheese on top.I LOVE CHEESE!
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