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Mexican Chicken and Potatoes

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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.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Place chicken, potatoes, onions and jalapeños in a glass baking pan.
  3. Mix well to get everything evenly distributed in the pan.
  4. Pour the chicken bouillon over all.
  5. Whisk olive oil, lemon juice, cumin and oregano together.
  6. Pour over chicken and potato mixture.
  7. Bake 35 minutes until chicken is cooked thoroughly and potatoes are tender.
  8. This would be really good served with a nice crusty loaf of bread to soak up the juices.

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