Chicken Fajitas

Tags

Chicken Recipes, Mexican Dishes

This Chicken Fajitas is a flavourful dish that easy to make. It’s perfect for a weekday dinner. Chicken, peppers and onions are marinated with a blend of spices.

Preparation Time : 10 minutes

Marinating Time : 45 minutes

Cook Time : 10 minutes

Serves : 5-6

Ingredients:

Boneless chicken : 750 grams cut into strips

Onion : 1 large sliced

Green peppers : 1 julienned

Oil : 3 tablespoons

Dried Oregano : 2 teaspoons

Ground Cumin : 2 teaspoons

Red chilli powder : 1 teaspoon

Garlic powder : 1 teaspoon

Crushed red pepper : 1 teaspoon

Tortillas : 6

Instructions:

In a large bowl, add all ingredients listed except tortillas, mix well and keep in the refrigerator for 45 minutes.

Heat 1 tablespoon of oil in a pan and add the marinated chicken and veggies. Cook on medium heat until the chicken is cooked. It should take about 10 minutes.

Heat the tortillas, add the cooked chicken and veggies, some salsa and serve immediately.

 

Simple Mexican Rice

Tags

Mexican Dishes, One pot dishes, Rice Recipes, side dishes

This Mexican Rice is a simple side dish for any Mexican Dinner. It’s perfect for taco night too.

Preparation Time: 5 minutes

Cook Time : 25 minutes

Serves : 3-4

Ingredients:

Onion : 1 medium chopped

Tomato sauce : 1/2 cup

Long grain rice : 1 cup

Garlic salt : 1 teaspoon

Ground Cumin : 1 teaspoon

Salt to taste

Chicken broth : 2 cups

Oil : 3 tablespoons

Instructions:

Heat oil in a saucepan, add rice and fry till the rice is golden brown. Add salt, garlic salt, cumin. Stir to combine.

Add onions and cook till they are translucent. Add tomato sauce, chicken broth, stir and bring it to a boil.

Reduce heat, close lid and cook for another 15-20 minutes until the rice is completely cooked.

Turn off the stove and let it rest for 5 minutes. Fluff up with a fork before serving.

 

Chicken Empanadas

Tags

Chicken Recipes, Mexican Dishes

Empanadas are little pockets filled with cheese and minced chicken. These can be baked or fried. I made these Empanadas with homemade dough but store bought pie crust works well too.

I used a Kajjikayalu – Andhra Sweet press to make these empanadas. If you don’t have the Kajjikaya press, just fold it in half and press it with a fork on the edges.

Serve them with some Homemade Sour Cream.

Preparation Time : 15 minutes

Resting Time : 1 hour

Makes : 15 Empanadas

Ingredients:

For the Dough:

All purpose flour : 3 cups

Salt : 1 teaspoon

Baking powder : 1 teaspoon

Cold butter : 1 stick/ 1/2 cup cut into cubes

Water : 3/4 cup

Egg : 1 large

For Filling:

Extra virgin olive oil : 1 tablespoon

Onion : 1 large chopped

Garlic : 4 cloves minced

Minced chicken : 500 grams

Tomato paste : 1 tablespoon

Dried Oregano : 1 teaspoon

Ground Cumin : 1 teaspoon

Paprika : 1/2 teaspoon

Ground black pepper : 1 teaspoon

Salt to taste

Tomatoes : 1/2 cup chopped

Shredded Cheddar cheese : 1 1/2 cups

Instructions:

In a medium bowl, add all ingredients listed under for dough, mix well and knead until the dough is elastic. It takes about 7 minutes.

Place the dough in a greased bowl and cover it with cling wrap and let it rest for 1 hour.

Heat oil in a pan, add onion and saute until they turn translucent. Add minced garlic and cook for 1 minute.

Add minced chicken, break the meat up and cook for 5-7 minutes until the meat is no longer pink.

Add tomato paste, dried oregano, cumin, paprika, black pepper, salt, mix well to combine and cook for 5 minutes.  Add tomatoes and cook for another 3 minutes. Turn off the stove and let it cool a little.

Take the dough, make 15 equal size balls and press into discs on a lightly floured surface.

Take the disk, place it on Kajjikaya press, put a teaspoon of cheese, a tablespoon of meat mixture, wet around to close with water. Close it and remove from the press. Keep them aisde.

Heat oil for deep frying and place 3-4 empanadas at a time and fry till they turn golden brown.

Serve hot with some sour cream.

 

 

Veg Empanadas

Tags

Mexican Dishes

Traditionally empanadas are little pockets filled with cheese and minced meat. These empanadas are made with onion, peppers and mushrooms. Empanadas can be baked or fried, I fried them. I made these Empanadas with homemade dough but store bought pie crust works well too.

I used a Kajjikayalu – Andhra Sweet press to make these empanadas. If you don’t have the Kajjikaya press, just fold it in half and press it with a fork on the edges.

Serve them with some Homemade Sour Cream.

Preparation Time : 15 minutes

Resting Time : 1 hour

Makes : 15 Empanadas

Ingredients:

For the Dough:

All purpose flour : 3 cups

Salt : 1 teaspoon

Baking powder : 1 teaspoon

Cold butter : 1 stick/ 1/2 cup cut into cubes

Water : 3/4 cup

Egg : 1 large

For Filling:

Extra virgin olive oil : 1 tablespoon

Onion : 1 large chopped

Garlic : 4 cloves minced

Red, yellow and green peppers : 2 cups chopped

Mushrooms : 1 1/2 cups chopped

Tomato paste : 2 tablespoons

Dried Oregano : 1 teaspoon

Ground Cumin : 1 teaspoon

Paprika : 1/2 teaspoon

Ground black pepper : 1 teaspoon

Salt to taste

Tomatoes : 1/2 cup chopped

Shredded Cheddar cheese : 1 1/2 cups

Instructions:

In a medium bowl, add all ingredients listed under for dough, mix well and knead until the dough is elastic. It takes about 7 minutes.

Place the dough in a greased bowl and cover it with cling wrap and let it rest for 1 hour.

Heat oil in a pan, add onion and saute until they turn translucent. Add minced garlic and cook for 1 minute.

Add peppers, mushrooms and saute for 3-4 minutes.

Add tomato paste, dried oregano, cumin, paprika, black pepper, salt, mix well to combine and cook for 5 minutes.  Add tomatoes and cook for another 3 minutes. Turn off the stove and let it cool a little.

Take the dough, make 15 equal size balls and press into discs on a lightly floured surface.

Take the disk, place it on Kajjikaya press, put a teaspoon of cheese, a tablespoon of meat mixture, wet around to close with water. Close it and remove from the press. Keep them aisde.

Heat oil for deep frying and place 3-4 empanadas at a time and fry till they turn golden brown.

Serve hot with some sour cream.

Mango Salsa

Tags

30 minutes or less, Mexican Dishes, side dishes

Mango Salsa is a refreshing side dish that has a burst of sweet, spicy and sour flavours. It’s serves as a perfect side dish with any Mexican meal or seafood dishes.

Jalapeno is normally used in this dish but I used green chilli as I couldn’t find jalapeno’s.

Preparation Time: 10 minutes

Serves : 2-4

Ingredients:

Ripe Mango : 1 cut into small pieces

Cilantro/coriander leaves: 2 teaspoons chopped

Onion : 1 small chopped finely

Jalapeno : 1 chopped finely

Lemon juice : 1 teaspoon

Instructions:

In a bowl, add ingredients and mix to combine.

This salsa can be refrigerated for a day. Fresh salsa tastes the best.

Mexican Chicken and Rice

Tags

Chicken Recipes, Mexican Dishes, Rice Recipes

Mexican Chicken and Rice is a fairly simple dish with lots of spices and flavours. I pan roasted the chicken with spices and added them to the half cooked rice but everything can be cooked in one pot stove top or even bake the rice and chicken.

Preparation Time : 10 minutes

Cook Time : 35 minutes

Serves : 4

Ingredients:

For Chicken:

Chicken thighs : 5 bone-in

Garlic powder: 1 teaspoon

Red Chilli powder : 1 tablespoon

Ground Cumin : 1 teaspoon

Dried Oregano : 1 teaspoon

Salt : 1 teaspoon

Cayenne Pepper : 1/2 teaspoon

For Rice:

Onion : 1 large diced

Red pepper : 1 medium minced

Salsa : 1 1/2 cup

Chicken stock : 4 cups

Rice : 2 cups

Instructions:

Heat oil in a pan, add the chicken pieces and all the spices and roast till brown on both sides. It takes about 15 minutes to roast on both sides.

Heat oil in a large pan, add onions and saute for 2 minutes. Add red pepper and saute for another 1 minute.

Add salsa and cook for 2 minutes, add rice, chicken stock, close lid and cook for 15 minutes. Add the chicken pieces, mix, close lid and cook for another 10 minutes or until the rice is completely and turn off the stove.

Let it rest for 5 minutes and serve immediately.

Homemade Salsa

Tags

Mexican Dishes

This homemade Salsa is a simple dish that is perfect to serve with tortilla chips or as a topping over Mexican food like tacos, burritos etc.,

Salsa is made with fresh tomatoes and onions which is really refreshing. Spice can be adjusted to your taste by just adding or reducing the amount jalapeños. Since I couldn’t find jalapeños here, I had to adjust with green chilli. Kids like spicy salsa so it worked out for me.

Preparation Time: 10 minutes

Makes : 2 cups

Ingredients:

Tomatoes : 1/2 kg chopped finely

Jalapeños : 2 chopped finely

Onion: 1 medium chopped finely

Lime juice : 1 tablespoon

Garlic cloves : 3 minced

Cilantro/Coriander leaves: A handful chopped finely

Cumin powder : 1/2 teaspoon

Salt to taste

Method:

Add all the ingredients into a bowl, mix well. Let sit for 10 minutes, mix again.

Serve with tortilla chips or as a topping for your favourite Mexican dishes. Salsa can be refrigerated and served cold as well.