Mexican Chicken

Matt 0

"A simple Mexican dish full of flavor. It's not overly spicy and the kids will love the bright colors."
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50 m servings 629 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1060 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a large saucepan over medium heat. Season chicken pieces with salt and paprika; fry chicken in the hot oil until browned, about 5 minutes per side. Transfer chicken to a plate. Drain excess grease from skillet.
  2. Melt butter in the same skillet over medium heat; stir rice and saffron into hot butter and cook until rice is yellow and slightly fragrant, about 3 minutes. Stir stock into rice and cook until rice is slightly softened, about 10 minutes. Return chicken parts to skillet, stir in red bell pepper, and cover. Simmer about 10 minutes. Gently fold green peas into mixture. Continue to simmer until chicken is tender and no longer pink inside and liquid has been absorbed by rice, 10 to 15 more minutes.