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Sweet Chile Mexican Chicken & Potatoes


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Sweet Chile Mexican Chicken & Potatoes
Another delicious one-pan wonder recipe for a weeknight meal. This recipes uses the sweetness of pineapple juice and the distinctive spices of Mexico to create an amazing dish that will take you no time at all to create on a weeknight.
Sweet Chile Mexican Chicken & Potatoes
Another delicious one-pan wonder recipe for a weeknight meal. This recipes uses the sweetness of pineapple juice and the distinctive spices of Mexico to create an amazing dish that will take you no time at all to create on a weeknight.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • 2 tbsp South of My Border Mexican Blend or create a blend of an equal mix of cumin, chili powder, oregano and dry minced garlic
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil plus more olive oil for sauteeing
  • 1 cup white wine
  • 1/2 cup pineapple juice can substitute orange juice if you want
  • juice of 1/2 lime
  • 1/2 tsp salt
  • 1 yellow onion chopped
  • 3-4 potatoes cut into wedges
  • 2 Roma tomatoes cut into chunks
  • 4-8 chicken thights or breasts enough for four people
Servings:
Ingredients
  • 2 tbsp South of My Border Mexican Blend or create a blend of an equal mix of cumin, chili powder, oregano and dry minced garlic
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil plus more olive oil for sauteeing
  • 1 cup white wine
  • 1/2 cup pineapple juice can substitute orange juice if you want
  • juice of 1/2 lime
  • 1/2 tsp salt
  • 1 yellow onion chopped
  • 3-4 potatoes cut into wedges
  • 2 Roma tomatoes cut into chunks
  • 4-8 chicken thights or breasts enough for four people
Servings:
Instructions
  1. Mix South of My Border Mexican Blend or substitute spices, vinegar, olive oil, wine, pineapple juice, lime juice, and salt, into a large bowl or container. Marinate the chicken for at least two hours.
  2. Preheat oven to 350 degrees.
  3. In a large, deep oven safe frying pan (big enough to hold chicken thighs or breasts and potatoes or two oven safe pans if you need), sauté the onion in about 2 tbsp olive oil over medium high heat for about 1 minute. Add the potatoes and tomatoes and sauté them for about 2-3 minutes more.
  4. Place the chicken thighs skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
  5. Add the marinade back to and let the liquid come to a simmer.
  6. Place in the oven for about 35 minutes for breasts, 45 minutesfor thighs, until the chicken is cooked through.
  7. If you are using breasts, broil for 2 minutes and then remove breasts and broil the potatoes, tomatoes and onions for an additional 5 minutes to become crispy. If you are using thighs, broil the chicken thighs and potatoes for about 4-6 minutes to get them crispy. Chicken may crisp sooner than potatoes, so be prepared to take out chicken first so it doesn't burn
  8. Serve it with the sauce from the pan.
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