Beginners in the world of Mexican cuisine will love to learn some easy recipes of Mexico with fresh or dried herbs. Chicken is an ingredient of great use to them, which is cheap, versatile and easy to work.
Some recipes call for a whole chicken, often cut into pieces, and others suggest that the use thighs or chest. The breasts are good for cooking or slow poaching, but that can be dried in the oven unless you look closely. Thighs take longer to cook, but the flesh is richer in flavor and many people prefer the thighs.
There are several plants, you can work. Cilantro is a popular plant because it goes so well with the flavor in many traditional Mexican dishes, but the mint, parsley, and thyme are also used frequently.
One of the easiest chicken Mexican recipes you can do is mint chicken. You need half a cup of mint leaves to do so. Cut and soak in a glass of orange juice with a tablespoon of orange zest and a quarter cup of white sugar added.
Cut a whole chicken into pieces and wash under running water. Pat chicken. Salt and then fried until golden brown. Remove fat.
Boil five teaspoons of vinegar to half a minute, then add orange juice mixture and mint. Pour sauce over chicken and cook until tender. Serve this delicious hot meal.
Chicken with thyme
Another idea is simple: beef and chicken cooked in its juices. You need a whole chicken for this too. Cut the bird into pieces and wash. Pat dry and sprinkle salt on them. Cook chicken in hot oil, then remove and fry the onions in four in the same oil.
Place chicken in pan and add a pinch of thyme, four tablespoons of vinegar and a pinch of salt. Cover and cook until tender birds, then serve with cooked vegetables or green salad.
This tasty meal for four people and is ideal for busy weekday. You need four skinless chicken breasts for that, with a weight of five ounces each.
Preheat oven to 450 degrees F and the nonstick cooking spray on a baking sheet. Place chicken in a dish and squeeze lemon juice over them. You can use a lemon instead of lime, if you prefer.
Sprinkle ¼ cup chopped fresh parsley on top and zest of lime and a pinch of black pepper. Cook the chicken for twenty minutes or until they are within 165 degrees F and well done, with no trace of pink inside.