I happen to love Mexican food . . . like, love it. My husband and I could eat it every single day. Our children, on the other hand, are not too fond of anything the least bit spicy, and besides chips and salsa, would rather not eat anything related to Mexican food.
What does a momma do to change this? Well, I came up with a recipe they will eat that will satisfy my craving for Mexican! It took a bit of tinkering around with the recipe before I came up with the best tasting Mexican Chicken that everyone would eat. Down to the last little person in my house.
I love this recipe because I can make it hours or even days ahead of time. In addition to that, this recipe can be used for a plethora of other dishes. The chicken is the base for so many other lunches and dinners. And the best part, this can be made in ONE DISH! No need to dirty an entire sink full of dishes.
With Mother's Day FAST approaching this next weekend . . . this Mexican Chicken with Sofritos recipe is perfect for breakfast, for brunch, for lunch, for late lunch, for early dinner and for dinner! You can make it ahead of time if you are hosting or you can make it ahead of time and bring it along as your dish to share.
I am hosting this year and this dish is made and waiting in the freezer for me to bring out the night before. It will be ready Sunday afternoon when all my guests arrive for a delicious Mother's Day late lunch / early dinner.
I have this amazing 4qt Oval Casserole Dish from Personal Creations that is my go-to dish for my Mexican Chicken recipe. This stoneware dish is perfect in that I can dump all my ingredients inside and go about my day and literally forget that dinner is in the oven, simmering away to perfection.
Don't you love my casserole dish - you can get yours for Mother's Day too! You can even have it personalized like I did with mine! You can get one initial like I did - "T" for me because everyone literally calls me "T". OR you could get a 2 line message, up to 18 characters, for all your favorite mothers!
Mexican Chicken with Sofritos
- 3 pounds chicken breasts tenders
- 1 tablespoon coconut oil
- 1 can RO*TEL Original(completely optional)
- 3-4 tablespoons brown sugar (if you prefer less spicy - use more)
- 1 8 oz. jar salsa verde
- 1 11 oz. can sweet corn
- 2 14 oz. cans diced tomatoes
- 1 tablespoon chili powder
- 3-4 tablespoon ground cumin(use less if you like, we love cumin)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cinnamon
- 1 tablespoon dry oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- fresh homemade Sofrito (16 oz)*
- 1-2 cups of chicken stock
- Place chicken breast tenders in the bottom of your 4 qt Oval Casserole Dish. Add all of the ingredients except 1 can of diced tomatoes, the can of corn, half of the sofrito and half of the chicken stock. Cover and cook in the oven on 275° to 300° for 6-7 hours or until the chicken is tender enough to shred. (depends on your oven)
- Remove your casserole dish and lower your oven to 200°. Take the lid off the dish and grab two forks and start shredding your chicken right in the casserole dish. Mix everything together. The mixture may seem a bit dry, but you will add the rest of the chicken stock, the other can of diced chicken and the remaining Sofrito. Also add the can of corn at this time. Put the lid back on the casserole dish and return to the oven and cook for approximately 20-30 minutes to absorb some of the liquid you have added. you do not want this to be dry. If it seems dry, just add more chicken stock.
* I have numerous, fantastic ethnic grocers in my area. If you do not and cannot locate homemade Sofritos, simply use a jar version.
This is a mild version, but super tasty. My kids do not like spicy food and with my acid reflux, I really am not supposed to be eating spicy food any longer. My husband grabs the bottle of hot sauce and adds as much as he likes to his bowl or plate for added heat. He also adds some hot pepper flakes sometimes. This is mild enough that everyone will love it. If you absolutely do not want any heat at all, eliminate the RO*TEL completely as this does add a tiny bit of heat to the mixture.
This recipe can now be the base for all your Mexican dishes! Tacos, soups, burritos, with cheese, without cheese, with beans, without beans. It makes a great topping for chips or burgers too! It is great for loads of different meals. Breakfast tacos, chili for lunch and Burritos for dinner. Quesadillas, enchiladas, baleadas, chili, soup . . . really the ideas are endless. Keep some of this in your freezer at all times.
Enjoy your Mother's Day this year!
Disclosure: I received the dish from Personal Creations for this One Pot Mexican Chicken with Sofritos post. No compensation was received. My opinions are 100% my own.