Mexican Food, Recipes and Cuisine

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Narrow Results You've Selected: Mexican Chicken Main Course Remove all Source Saveur (15) Big Oven (1) Culinary Disasters (1) Delish (1) Smitten Kitchen (1) Show all... We Heart Food (1) fronterakitchens.com (1) Difficulty Easy (10) Medium (8) Season Summer (7) Fall (3) Winter (1) Technique Fry (7) Grill/Barbecue (5) Broil (3) Bake (2) Roast (2) Show all... Saute (2) Marinate (1) Poach (1) Stew (1) Topic Recipe (21) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Main Course"; var omni_prop8 = "Cuisine:Mexican,Main Ingredient:Chicken,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 02/12/2013 Pollo en Mole Poblano (Chicken with Puebla-Style Mole Sauce) Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. Issue #149 09/20/2012 Pollo en Pipián Verde (Chicken with Pumpkin Seed-Tomatillo Sauce) Chef Iliana de la Vega of El Naranjo restaurant in Austin, Texas, shared her recipe for this classic Pueblan sauce made with pumpkin seeds and tomatillos. Issue #149 07/17/2012 Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce) This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy. Issue #149 07/16/2012 Enchiladas de Chile Ajo (Oaxacan Red Chile Enchiladas) These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas. Issue #149 07/16/2012 Pollo al Horno (Chile-Spiced Grilled Chicken) Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness. Issue #149 07/16/2012 Pollo Pibil (Yucatán-Style Chicken with Achiote) Marinated in a crimson achiote-and-citrus marinade and served with pickled onions, this chicken dish is eaten all over the Yucatán. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious. Issue #149 04/12/2013 Mole Verde Zacatecano (Zacatecas-Style Green Mole With Chicken) Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. Issue #138 01/16/2008 Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos) We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat. Issue #96 01/16/2008 Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo) Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca. Issue #96 05/03/2007 Ralphie's Special Tacos These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven. Issue #68 03/06/2007 Chicken with Pumpkin Seed Sauce This dish is a favorite in Mexico's Yucatán Peninsula—our version adds a few interesting twists. Issue #22 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 05/03/2011 Chicken Flautas with Cotija and Salsa Roja Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for filling and rolling. Does Not Apply 06/08/2010 Soft Tacos with Grilled Chicken, Onions and Green Chiles With just 6 ingredients, Rick Bayless turns basic chicken breasts into a classic Mexican dish. Continue... Does Not Apply Source: fronterakitchens.com 04/15/2010 Tequila Lime Chicken Smitten Kitchen took top place in two categories of our 1st Annual Best Food Blog Awards; here’s one of the blog’s many featured recipes. Continue... Does Not Apply Source: Smitten Kitchen 01/27/2010 Chipotle Wings Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings. Serve the wings with avocado crema. Does Not Apply 01/25/2010 Chile and Roasted Garlic Grilled Chicken Sweet, tender roasted garlic, hot ancho and guajillo chiles, and a fragrant mix of spices create a mouthwatering rub for succulent grilled thighs. Continue... Does Not Apply Source: Culinary Disasters 01/12/2010 Chicken with Red Rice and Black Beans (Arroz Rojo Con Pollo) This Mexican classic gets color and heat from smoky chipotle-tomatillo salsa. The recipe was adapted from one by Rick Bayless, a contributing editor to SAVEUR. Continue... Does Not Apply Source: We Heart Food 02/06/2009 Grilled Mexican Chicken Sandwiches Instead of plain mayonnaise, make a cheesy-mayo spread to turn this simple meal into a winner. Does Not Apply Source: Big Oven 08/30/2008 Easy Chicken Mole Ordinary chicken thighs get a kick with a cumin-ancho chile rub and rich, flavorful sauce. Does Not Apply Source: Delish « Previous 1 2 Next »