Acapulco Chicken Recipe -
Acapulco Chicken Recipe
  • READY IN 25 mins

Acapulco Chicken

Recipe by  

"Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chili powder and hot peppers you use. Serve over hot cooked rice, if desired."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
  2. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2003

This was GREAT! It took a little while to do but well worth the time. I added garlic and sour cream. The sour cream is a must. It made a delicious rich sauce. Without it dish was a little dry. Thought I made enough for leftovers, -- wrong, all gone!

Most Helpful Critical Review
Nov 24, 2010

Tastes like stir fry.

Mar 22, 2007

Definitely a keeper for a busy weeknight or lazy weekend! Made a number of tweaks only because I like to have alot different flavors blending in my food: 28 ounce can fire roasted tomatoes instead of fresh chopped tomato; 3 garlic cloves minced; 3tbs chili powder instead of 1; first seasoned chicken with adobo powder; add 1 packet chicken bouillon in powder form; 1 teaspoon dried crushed oregano; 1 teaspoon ground cumin; and 1 chopped zucchini or squash.

Apr 28, 2003

I love this recipe! It's so fast and easy, not to mention colorful and delicious! The only modifications I make are using red peppers instead of green, adding garlic, and topping it off with melted mozzarella cheese. Otherwise it's perfect.

Apr 15, 2003

This recipe was a quick and easy dish, that delivered something a bit different. I did make some modifications. We are not big fans of super spicey foods so I did not use hot sauce or the jalepeno peppers. I added one can of black beans and 3 cloves pressed garlic. Also instead of one fresh tomatoe I used one can of diced tomatoes with chilies. I served with Mexican rice and also had cheddar cheese, black olives and sour cream for garnish. I will definitely make this again.

Oct 20, 2003

I added zing to this recipe by changing it up a bit. I didn't add more chili powder after cooking the chicken. After cooking the onion and bell pepper with 1-2 tsp diced garlic and 1 tsp ground ginger, I added 2 chopped roma tomatoes, 1/2 cup medium salsa, 1/2 cup water, a sprinkle or two of cinnamon (you'll be surprised how a little adds a lot of flavor!), salt, pepper, and added 1/8 cup finely chopped canned jalepeno slices. I then added the spiced chicken and heated thoroughly, allowing the liquid to form a "sauce". After cooking, I removed from heat and stirred in 1/4 cup of freshly torn cilantro. Excellent!

Jan 22, 2003

Quick and easy. I added garlic, 1 cup chicken broth and some corn. will play with the spices next time around.

Dec 23, 2003

5 stars in my book: easy, quick to make, all the ingredients always already on hand, and delicious to boot! It isn't near as spicy or picoso as it sounds, either. Seve with Mexican rice, a cold Corona...yum!


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  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 635 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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