Mexican food is a staple in our house; from tacos to arroz con pollo, we love the fresh flavors and textural combinations that each dish brings to meal times.
Mexican skillet chicken is a fresh and healthy chicken dish that’s great for dinner any time. It’s relatively quick to make and can be modified easily to fit your diet. I like a little cheese on mine, but you might prefer some spiced sour cream or fresh tomatillo salsa. Make this dish your own!
You will need:
Cast iron skillet
Chicken cutlets (or chicken breasts pounded thin)
Olive oil
1 bunch cilantro
1 fresh jalapeno
1 large tomato
3 limes
Cumin
Garlic
½ Vidalia onion
Salt and pepper
Rice (I like to serve this dish with yellow rice, but Spanish rice would be delicious too!)
Optional:
I like to make a guacamole topping for this dish. It is simply avocados, lime juice, garlic powder, onion powder, salt, pepper, diced onion, and diced jalapeno (all added to your taste). Smash into your preferred consistency.
Cover cast iron skillet with olive oil- just enough to cover the entire bottom of the skillet. Place on medium-high heat and wait until this heats up. Be patient- high heat is the key to getting a crust on this chicken, and cast iron can be slow to warm up...but once it’s hot, it’s HOT so be careful!
Once oil is up to temperature, place chicken cutlets into pan. Season with lime juice, salt and pepper and cumin. Keep your eyes on this- the chicken will cook quickly.
When chicken is almost done, add in the jalapeno, diced tomato, onion, garlic, and cilantro. Continue cooking until cilantro has wilted and onions have browned (this will only take a few minutes).
Serve the chicken over rice with a few fresh sprigs of cilantro and a scoop of guacamole. Be sure to scoop out the vegetable goodness in the bottom of this pan- the caramelized tomatoes and onions are delicious with the cilantro.
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