Our Mexican Chicken recipe gathers the best of Mexican cuisine: sweet corn, bell peppers, and spices such as cumin and smoked paprika. When combined with lime juice and tomato paste, these ingredients create a delicious and flavorful sauce for these juicy chicken thighs.
Interested in adding a side dish to this meal? Why don’t you try our Cheesy Enchilada Rice or our Cornbread Casserole.
No, usually Mexican Chicken recipes are not spicy. They are full of flavor from adding in an array of spices that don’t create heat but add flavor. Spices like chili powder, cumin, oregano and smoked paprika.
Why I Love This Recipe
- Bursting with Flavor
- Easy to Make, Easy Clean-up
- One Pan Meal
- Perfect way to enjoy late summer corn
- Comforting
Helpful Items For This Recipe
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Le Creuset Enameled Cast Iron Signature Oval Dutch Oven, 8 qt., Cerise
Wooden Non-Stick Kitchen Pan Toolset 7 Pieces Set,100% Natural Teak Kitchen
Ingredients to make Mexican Chicken
Recipe Ingredients
Chicken thighs – I love using chicken thighs as they remain tender and juicy after the cooking process. You can replace them with chicken legs.
Olive oil – Adds richness and helps sauté the vegetables.
Yellow onion and garlic cloves – They add sweetness and aroma to the dish.
Corn – We use fresh corn from cooked corn ears. They are so sweet and juicy, don’t skip them!
Canned black beans – Hearty, protein-packed, and added earthiness. So typical of Mexican cuisine.
Red bell pepper – Adds flavor and color to our dish.
Tomato paste – Concentrated tomato flavor that deepens the sauce.
Chili powder, cumin, dry oregano, and smoked paprika – This blend of spices adds a warm, mild heat and Mexican-inspired flavor.
Tequila – Inspired by Mexican cuisine, we’ve used tequila to infuse this chicken with it. The addition is very subtle, and no alcohol remains in the dish.
Chicken broth – Any broth will work well, and you can also replace it with water if needed.
Lime juice – Adds a refreshing touch that levels up this flavorful chicken meal.
Sour cream – Add creaminess without being too heavy.
Queso fresco – It’s optional but highly recommended. It is the perfect salty addition.
Cilantro – It’s a key ingredient to this dish as it provides an aromatic hint to the dish and freshness.
Salt and pepper – to taste.
How to make Mexican Chicken
Season chicken thighs with salt and pepper on a shallow plate. Then, cook ears of corn in boiling water until fork-tender.
Heat 1 tbsp of olive oil in a large cast-iron skillet or Dutch oven over medium-high heat. Cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate.
In the same skillet over medium heat, heat the remaining 1 tbsp of olive oil. Cook onions and bell peppers, stirring occasionally, until just softened, about 3 minutes.
Add garlic and tomato paste; cook, stirring, until paste is brick red, 2 to 3 minutes. Add chili powder, cumin, oregano, and smoked paprika. Stir until fragrant, about 1 minute.
Pour in tequila, scraping browned bits from the bottom of the pan. Add broth and bring to a simmer. Add sour cream, cooked corn kernels, and lime juice, and season with salt and pepper. Simmer, stirring occasionally, until liquid is slightly reduced and thickened, about 5 minutes.
Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken. Cover the skillet with a lid and cook over medium heat for 15-25 minutes, turning the chicken halfway through, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F.
Stir in black beans and cook for a few minutes to reduce the excess liquid. Squeeze juice from lime. Top with cilantro, sprinkle with chili powder, and queso fresco.
Serve hot with steamed rice or cilantro lime rice.
Recipe Tips!
What does Mexican Chicken taste like?
This one pan Mexican chicken is juicy, smoky, and full of flavor. Tender chicken thighs simmer in a rich, spiced sauce with sweet corn, hearty black beans, and red pepper. A splash of lime and fresh cilantro keeps it vibrant, while sour cream and queso fresco add a creamy, tangy finish. Comforting, colorful, and impossible to resist.
If you’d like a hot chicken, you can definitely use this recipe and make it hotter by adding cayenne pepper or more chili powder. You could also serve this chicken with hot sauce on top.
WANT MORE EASY CHICKEN MEALS?
We love to travel the world with great flavors and chicken is such a versatile meat that goes with everything. Here are some of our favorites.
Mexican Chicken
Ingredients
- 6-8 bone-in, skin-on chicken thighs about 2 lbs
- 2 tbsp olive oil
- 1 yellow onion sliced
- 2 ears of corn
- 1/2 cup canned black beans
- 1 red bell pepper finely sliced
- 1 tbsp tomato paste
- 2 cloves garlic minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp dry oregano
- 1/2 tsp smoked paprika
- 1/4 cup tequila
- 1 cup low-sodium chicken broth add more if the dish starts to dry out
- 1 lime juiced
- 1/2 cup sour cream
- 3/4 cup crumbled queso fresco
- 1/4 cup fresh cilantro
- Salt and pepper to taste
Instructions
- Season chicken thighs with salt and pepper on a shallow plate. Then, cook ears of corn in boiling water until fork-tender.
- Heat 1 tbsp of olive oil in a large cast iron skillet over medium-high heat. Cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate.
- In the same skillet over medium heat, heat the remaining 1 tbsp of olive oil. Cook onions and bell peppers, stirring occasionally, until just softened, about 3 minutes. Add garlic and tomato paste; cook, stirring, until paste is brick red, 2 to 3 minutes. Add chili powder, cumin, oregano, and smoked paprika. Stir until fragrant, about 1 minute.
- Pour in tequila, scraping browned bits from the bottom of the pan. Add broth and bring to a simmer. Add sour cream, cooked corn kernels, and lime juice, and season with salt and pepper. Simmer, stirring occasionally, until liquid is slightly reduced and thickened, about 5 minutes.
- Return chicken and any accumulated juices to the skillet—spoon sauce over chicken. Cover the skillet with a lid and cook over medium heat for 15-25 minutes, turning chicken halfway through, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. Add more chicken stock if they pan starts to dry out.
- Stir in black beans and cook for a few minutes to reduce the excess liquid.
- Squeeze juice from lime. Top with cilantro, sprinkle with chili powder, and queso fresco.
- Serve hot with steamed rice or cilantro lime rice.
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