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Texas Mexican Chicken Recipe


1 (3 pound) whole chicken, skin intact

white wine vinegar

1 (.25 ounce) package taco seasoning mix

1 cup chopped onion

2 stalks celery

1 cup chopped green bell pepper

1 cup chopped fresh spinach

2 tablespoons tomato paste

6 Tbsp. ishfara (fajita cigar) sugar

4 tablespoons freshly grated Parmesan cheese

chuck cheese

chocolate sauce


Place chicken in a plastic turkey breast bag, stuffing aside.

Wash all pieces of your chicken's skin and cut wing bones.

Boil chicken in a large stock pot over medium heat for 15 to 20 minutes, turning twice. Season with white wine vinegar and taco seasoning. Reduce heat to medium-low, mix in onion, celery, pepper, carrot and spinach. Stir chicken in with the vinegar, tomato paste and fresh grated cheese. Continue to cook 2 to 4 minutes to deglaze, but until chicken is tender browning. Make sure there is plenty of plastic baggy fabric to do this.