Mexican Chicken
This Mexican Chicken recipe is a flavorful and easy-to-make dish that is perfect for any occasion. With only a few simple ingredients, you can create a meal that is both delicious and satisfying.
This Mexican Chicken recipe is a flavorful and easy-to-make dish that is perfect for any occasion. With only a few simple ingredients, you can create a meal that is both delicious and satisfying.
- Carbohydrate 26.0019950236821 g
- Cholesterol 410.64 mg
- Fat 13.4595000083452 g
- Fiber 7.8105998979794 g
- Protein 169.313090006657 g
- Saturated Fat 2.81777400085971 g
- Serving Size 1 1 recipe (923g)
- Sodium 569.41050020321 mg
- Sugar 18.1913951257027 g
- Trans Fat 3.33391600131239 g
- Calories 928 calories
Step-by-step
- Preheat oven to 400 degrees F (205 degrees C).
- Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
The Reality of Jarred Salsa
The ingredient roster lists a standard twenty-ounce jar of salsa, but commercial salsas vary wildly in water content. Cooked inside a covered nine-by-thirteen-inch glass baking dish at 400 degrees Fahrenheit, a watery salsa will release excess liquid and steam the meat rather than roasting it. Draining the salsa through a fine-mesh sieve for ten minutes before mixing it with the cumin, crushed garlic, and chili powder prevents dilution of the spices. Fresh red bell pepper provides crisp cell walls that retain structural integrity during prolonged baking, whereas cooked peppers from a jar turn mushy.
Moisture Management in Lean Poultry
Boneless, skinless chicken breast halves lack the intramuscular fat required to protect against dry heat over an extended period. Covering the casserole dish tightly with aluminum foil traps steam during the initial forty-five minutes of the one-to-one-and-a-half-hour cooking window, keeping the internal temperature stable. Removing the cover for the final fifteen minutes allows excess surface moisture to evaporate. Watch for the chicken juices to run completely clear and the internal temperature to reach 165 degrees Fahrenheit on an instant-read thermometer.
Common Pitfalls with Legumes
Canned black beans add substantial plant protein and fiber, but unrinsed canning liquid introduces excess sodium and a metallic flavor. Rinse the beans thoroughly in cold water until the runoff is clear before layering them over the sauce. Piling the beans directly on top of the chicken insulates the meat from direct heat, which can lead to uneven cooking if the layer is thicker than half an inch. Distribute the beans evenly across the surface to ensure uniform heat transfer throughout the baking vessel.
