This recipe is based on my favourite Mexican flavours. Crispy chicken, spicy rice and Pico de Gallo salsa. This salsa is basically a fresh tomato condiment that can include chillies, onions, herbs, cucumber, vinegar or lime juice. I love to make it with lemon and coriander and lots of dill. Dill in this salsa really works so well.
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Quick Mexican Chicken
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy chicken, spicy rice, and fresh pico de gallo. A vibrant, flavorful weeknight meal.
Ingredients
- 1 lbs (454 g) fillet strip pieces
- 1 cups (237 ml) Panko crumbs
- 1 teaspoon cumin
- 1 tbsp sesame seeds
- 1/4 teaspoon salt
- 3 tbsp (44 ml) oil
- 1 small onion chopped
- 1/2 cups (118 ml) chopped green capsicum
- 1 clove garlic crushed
- 2 tbsp (30 ml) cumin
- 1 teaspoon dried oregano
- 2 teaspoons smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 chorizo sliced
- 1 cups (237 ml) rice
- 2 cups (473 ml) chicken stock
- 1/2 bunch chopped coriander
- 2 finely diced tomatoes
- 1 small diced spanish onion finely diced
- 1/4 cups (59 ml) lemon juice
- 1/4 cups (59 ml) chopped dill
- 1 chopped chilli or pickled jalapeno
- 1 ripe avocado
- 1/2 cups (118 ml) greek yoghurt
- 1/2 cups (118 ml) lemon juice
- salt
- Jalapeno chillis or red sliced chillies, cucumber, cherry tomatoes, sliced spanish onion, coriander and dill to serve
Instructions
- Cut the chicken fillets into strips or use tenderloin.
- Mix the Panko crumbs, sesame seeds, and cumin; spread onto a flat plate.
- Whisk an egg with ¼ cup of water.
- Dip each chicken piece in the egg mixture, drain slightly, and roll in the crumbs.
- Place the breaded chicken on a plate.
- Use more crumb mixture as needed for thicker coverage.
- Heat a medium pot over low heat; add vegetable, corn, or rice oil.
- Add chopped onion, capsicum, spices, and garlic; cook until softened and chorizo begins to melt.
- Add rice and toss until warm.
- Add stock and chopped coriander (stems, leaves, and roots).
- Bring to a boil, cover, and reduce heat to the lowest setting.
- Simmer for at least 15 minutes without lifting the lid, until water is absorbed and rice is tender.
- Stir in salt, pepper, and extra coriander (if desired).
- If rice is not fully cooked, add ¼ cup of hot stock or liquid, stir, and simmer for another 5–10 minutes.
- Combine diced Spanish onion, garlic, lemon juice, and a pinch of sea salt in a bowl; stir.
- Add tomato, chopped dill, and coriander; mix well.
- Add chili and salt to taste.
- Combine avocado, lemon juice, yogurt, and a pinch of salt in a blender; blend until smooth and creamy.
- Add cumin or smoked paprika and a couple of tablespoons of jalapeño pickle juice (optional).
Notes
- For extra crispy chicken, use a combination of panko and regular breadcrumbs.
- To make this meal ahead, prepare the rice and pico de gallo separately and store in airtight containers in the refrigerator. Reheat the rice gently before serving.
- If you don’t have chorizo, substitute with cooked and crumbled Italian sausage or bacon for a similar savory flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What makes this a quick Mexican chicken recipe?
The speed comes from using boneless chicken pieces with bold spices that do not need a long marinating time. You can have everything seasoned, cooked, and on the table in about 30 minutes.
What kind of chili peppers work best for quick Mexican chicken?
Dried or canned chipotle peppers add smoky depth, while fresh jalapenos bring sharper heat. Use whichever suits your spice tolerance, or combine both for layered flavor. 
Can I use chicken thighs instead of breasts for this recipe?
Thighs work well here and stay juicier during quick, high heat cooking. They may need an extra minute or two since they are slightly thicker than breast cutlets.
