Mexican Chicken and Potatoes
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 boneless skinless chicken breasts, cut in 3/4 inch cubes (I used chicken strips instead, but you can use as much chicken as you want)
- 2 cups red potatoes, cubed
- 1 banana pepper, diced (or jalapeno)
- 1⁄2 yellow onion, chopped
- 1 beef bouillon cube, dissolved in 3/8 cup water
- 1⁄4 cup olive oil
- 1⁄4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
directions
- Preheat oven to 400°F.
- Place chicken, potatoes, onions and jalapeños in a glass baking pan.
- Mix well to get everything evenly distributed in the pan.
- Pour the chicken bouillon over all.
- Whisk olive oil, lemon juice, cumin and oregano together.
- Pour over chicken and potato mixture.
- Bake 35 minutes until chicken is cooked thoroughly and potatoes are tender.
- This would be really good served with a nice crusty loaf of bread to soak up the juices.
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RECIPE SUBMITTED BY
I live in a small town in Texas with my husband and my dog. I nanny part time and I own a ladies' clothing store in Flower Mound called BellaRosa. Check us out at www.myspace.com/bellarosa1999 or www.bellarosaclothing.com. I make jewelry and sell it at my store and I also love to cook whenever I have the time and I'm not working!! I am always looking for new recipes and ideas. I have cookbooks, but I rarely use them because I usually pull all my recipes off of here or allrecipes.com. I would like to learn more about cooking without recipes!