Chicken a La Mexicana
Savor the bold and vibrant flavors of Chicken a La Mexicana, a classic Mexican-inspired dish that combines tender chicken breasts with a medley of fresh, colorful ingredients. In this recipe, golden-seared chicken simmers in a rich, aromatic sauce made from juicy Roma tomatoes, zesty jalapeño, sweet bell peppers, and fragrant spices like smoked paprika and cumin. A touch of cilantro adds herbal brightness, while a squeeze of fresh lime juice enhances the dish with a citrusy kick. Perfect for a quick and satisfying weeknight dinner, this one-skillet meal is as versatile as it is flavorful—serve it alongside rice, tortillas, or your favorite side dish for a comforting culinary experience. Ready in just 45 minutes, Chicken a La Mexicana transforms simple ingredients into an unforgettable feast full of authentic taste and vibrant colors.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 3 cloves garlic cloves, minced
- 4 pieces Roma tomatoes, diced
- 1 piece jalapeño pepper, diced
- 1 piece green bell pepper, diced
- 1 bunch cilantro, chopped
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lime, cut into wedges
Instructions
Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Place the chicken breasts in the skillet and cook for 3-4 minutes per side, or until golden brown. Remove the chicken and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Add the diced Roma tomatoes, jalapeño pepper, and green bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the tomato paste, ground cumin, smoked paprika, chicken broth, and a pinch of salt. Mix well to combine, creating a rich sauce.
Return the chicken breasts to the skillet, nestling them into the sauce.
Lower the heat to a simmer, cover the skillet, and cook for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle the chopped cilantro over the dish just before serving.
Serve the Chicken a La Mexicana hot with lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3498 mg | 152% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 25.9 g | ||
| Protein | 229.8 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4055 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
