Make Mexican Meals in Minutes

Chef Andrew Zimmern shows how to make authentic Mexican dinners in just minutes.

Chicken Veracruzana

Ingredients:

2 to 4 lean chicken breasts
2 Tbsp. olive oil
1/4 cup minced cilantro
1 Tbsp. garlic
1 Tbsp. cumin
1 Tbsp. chile powder
1/2 onion, sliced
2 Tbsp. minced jalapeno
1/2 cup diced tomato
juice of 1 lime

Preparation:

Marinate the chicken breasts with one tablespoon of olive oil, cilantro, garlic, cumin and chile powder for about 10 minutes. You can also place the marinating chicken in a zipper bag and refrigerate for an hour or so.

Brown the chicken breasts in one tablespoon of olive oil in a preheated pan. Let the chicken cook for three to four minutes per side before flipping. Add the onion, jalapeno, tomato and lime juice to another pan and cook down to a glaze. Serve over chicken.

Poblano Chicken

Ingredients:

2 to 4 lean chicken breasts
olive oil
1/4 cup minced cilantro
1 Tbsp. garlic
1 Tbsp. cumin
1 Tbsp. chile powder
1-2 Tbsp. minced onion
1/4 cup poblano pepper, diced
1/4 cup chicken stock
1/4 cup cream
2 Tbsp. cilantro
1 tsp. lime juice

Preparation:

Marinate and brown the chicken breasts as you did in the above recipe. Place the onion, poblano pepper and chicken stock in a pan, and simmer until the sauce starts to come together.

Add the cream, cilantro and lime juice. Puree in a blender and pour over the chicken.