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bonnie's spicy mexican chicken

(3 ratings)
ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

I created this Spicy Mexican Chicken recipe many years ago out of ingredients I had on hand in our pantry and our love for Mexican food. It is simple, easy and delicious served over buttered noodles. Enjoy! The photo is my own, and so is this humble recipe.

(3 ratings)
yield 4 serving(s)
prep time 25 Min
cook time 15 Min
method Stove Top

Ingredients For bonnie's spicy mexican chicken

  • CHICKEN
  • 14
    party drums and wings, rinsed and patted very dry. we like wings and drums the best, or you can use:
  • 6 or more
    boneless skinless thighs, cut into chunks
  • sprinkle chicken lightly with nature's seasonings
  • VEGETABLE SAUTE
  • 1
    finely chopped onion
  • 3
    cloves of garlic sliced thin
  • 3
    stalks of celery, strings removed, diagonally sliced very thin
  • 1/2
    pound fresh mushrooms sliced
  • 1
    14 ounce can diced petite tomatoes
  • 1/4
    cup ortega chilis
  • 1
    10 ounce can of mild rotel (not original) not drained
  • SEASONINGS
  • 1
    teaspoon oregano
  • 1
    tablespoon cumin
  • 1
    tablespoon nature's seasoning
  • 1/2
    teaspoon coriander
  • 1
    tablespoon worcestershire sauce
  • OTHER
  • vegetable oil for saute
  • NOODLES
  • 1/2
    pound of egg noodles, cooked, drained and buttered with:
  • 1/2
    cup real butter and garnished with:
  • 1/4
    cup fine chopped green onions

How To Make bonnie's spicy mexican chicken

  • chicken wings and drums. We prefer using the party pack if it is available.
    1
    PREPARE THE CHICKEN I fry my chicken for this dish in a small electric skillet at 350 degrees. If you don't have an electric skillet, use a large nonstick skillet and cook chicken over medium heat. We prefer to use the party wings and drumsticks. You can also use boneless, skinless, chicken thighs. Remove all excess fat and cut each thigh into fourths to make large chunks. Fry in vegetable oil until golden brown on both sides. Turn the heat down on the chicken. This will take about 15 or 20 minutes. Meanwhile, you can use another skillet and start sauteing your vegetables. Also, put on a pot of water to boil for your noodles.
  • 2
    SAUTE VEGETABLES Saute the mushrooms about five minutes and transfer them into a small bowl and set them aside. Using the same skillet, add the chopped onion and sliced celery and saute until almost tender, add the garlic, cook a few minutes, don't brown. Set pan aside.
  • 3
    SIMMER THE CHICKEN Adjust the electric skillet back up to 350 and add the tomatoes, Ortega chilis, Nature's Seasons, oregano, cumin, and coriander, Worcestershire sauce, and then the mild Rotel, and gently mix. Cover and simmer for about 10 to 15 minutes, until the chicken is cooked through and flavors have blended. Add the mushrooms last and gently mix them in and serve.
  • wings and drums
    4
    SERVE Suggestion: Serve the chicken and chunky sauce over the buttered noodles. Enjoy!
  • 5
    MAKE THE NOODLES: I boil the noodles while I am making the dinner, and when they are tender, I put the lid on and turn off the heat. This way, they stay hot. When the chicken is almost ready, I drain my noodles. The pan is still hot so I add the butter to the hot pan and add the drained noodles. Put the lid back on the pan and let it sit while you get your dinner on the table. Then stir the noodles and put them in a bowl or serve as a casual meal with the noodles in the pan with the chicken. Garnish all with the chopped green onions. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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