Mexican Chicken and Potatoes

This is a recipe I adapted from another recipe I found on this site. I changed it to my liking. It has more of a Mexican flare to it than Greek, like the original recipe. It sounds like there is too much liquid in the recipe, but it really turns out nicely.

Ready In:
55mins
Serves:
Units:

ingredients

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 MADE WITH LOVE BY

@MrsBone04
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@MrsBone04
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"This is a recipe I adapted from another recipe I found on this site. I changed it to my liking. It has more of a Mexican flare to it than Greek, like the original recipe. It sounds like there is too much liquid in the recipe, but it really turns out nicely."
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  1. MrsBone04
    This is a recipe I adapted from another recipe I found on this site. I changed it to my liking. It has more of a Mexican flare to it than Greek, like the original recipe. It sounds like there is too much liquid in the recipe, but it really turns out nicely.
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