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."
 
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Ready In:
55mins
Ingredients:
10
Serves:
4-6
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ingredients

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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 SUBMITTED BY

I live in a small town in Texas with my husband and my dog. I nanny part time and I own a ladies' clothing store in Flower Mound called BellaRosa. Check us out at www.myspace.com/bellarosa1999 or www.bellarosaclothing.com. I make jewelry and sell it at my store and I also love to cook whenever I have the time and I'm not working!! I am always looking for new recipes and ideas. I have cookbooks, but I rarely use them because I usually pull all my recipes off of here or allrecipes.com. I would like to learn more about cooking without recipes!
 
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