Pollo Asado Loco is a Work in Progress

Have you ever eaten at an El Pollo Loco? Good stuff, right? Ever since my first bite of their chicken, I have been searching for the real recipe. Believe you me, I’ve tried plenty and none has hit the mark. Guess what? Neither did this one.

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Sizzling Hot Rolled Chicken Tacos

These tightly rolled tacos were so easy to make, so packed with flavor and super filling. It’s amazing just how far two boneless chicken breasts can go. If you like heat, use a hot salsa and spicy guacamole. If heat isn’t your thing, go with their milder cousins.

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Hot Salsa Chicken Burrito Wraps

Recently I mentioned our prior life – one with travel to far away places. Every now and again, when I think Mexican Foods I think of Cozumel. I remember walking through the streets of Cozumel with Hubby and Kiddo, taking in the sights and sounds and smells of this seaside town.

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A Cheater’s Chicken Verde Mole

One of Hubby’s all-time favorite dishes has to be Chicken Mole. When it comes to making Mole, I tend to get lazy. However; using a concentrate is the first quick step into excellence.

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Rotisserie Chicken Flautas with Salsa Verde

Hubby wandered into the kitchen and wanted to know what we had planned for dinner. The man drives me nuts sometimes. I print out a schedule every Saturday morning before we go to the market of the week’s planned meals and stick it on the refrigerator door right under the schedule of weekend events in our area. He manages to notice if  there’s a car show nearby on any given weekend, but not what we’re having for dinner on any particular night. We all have our priorities, I suppose.

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Fiesta Chicken-Chorizo Tacos

These yummy tacos were featured as part of last year’s Cinco de Mayo Feast. While great for the occasion, tacos this good are awesome any time. Can you tell, rather than have a day celebrating all that is Mexican through foods, I’d like to have an entire month dedicated to the exploration of Mexico’s culinary delights. Wouldn’t that be great?

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Chorizo and Green Chili Stuffed Chicken Breast

street-tacos-4A while back, I cooked up some Chorizo-Lime Street Tacos served with plenty of Refried Beans and Spanish Rice. We had a lot of filling left over, enough for another meal of tacos. The idea of tacos twice in the same week just didn’t appeal to me. I had planned to try a new recipe for Green Chili stuffed Chicken Breast. And that’s when the light came on! Why not add the leftover Chorizo? It’s been a while since I went winging it in the kitchen. When Kiddo came into the kitchen, he looked around and asked where the recipe was so he could help. I smiled, and said just follow my lead – we aren’t using a recipe tonight. How complicated can it be? Butterfly the chicken, brown, season and fill. Pop the breasts into the oven and bake.

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Crock Pot Mexican Chicken Burritos

It’s that time of the year – time to break out the crock pot. Sure, this pot is great for hardy winter meals like a big pot of slow-cooked stew or awesome soups. It’s also great for shredded meats for tacos, burritos and even hot sandwiches.

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Spicy Chicken and Rice Burritos – An Entire Meal Wrapped in a Flour Tortilla

Earlier in the week, I shared with you a big crock pot of delicious shredded chicken for my Slow Cooker Spicy Chicken Thigh Tacos. The tacos were awesome – with just the right amount of chicken to spice. The recipe made a giant pot of filling, more than we could possibly eat in one meal. Tonight I took that filling and created super quick, oh so delicious Chicken and Rice Burritos.

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Slow Cooker Pollo en Salsa Picante Rojo

This recipe has been on my weekly planner for a while now. I kept postponing it because I kept forgetting to thaw out the darn chicken. Then it occurred to me – why thaw the chicken?

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Slow Cooker Spicy Chicken Thigh Tacos

Most Chicken Taco recipes call for breast meat. Why not change things up a bit by using boneless, skinless chicken thighs instead? The flavor of the dark meat is superior to the white meat. The boneless, skinless variety of thigh meat isn’t overly fatty. And it’s a heck of a lot cheaper. All of these are definite reasons in favor of changing things up a bit.

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Mexican Style Chicken Lasagna

While I might not serve this “Lasagna” on Christmas Day, the garnish of green onions and chopped tomatoes do bring in that holiday colors.  This recipe could easily be doubled for large gatherings, perfect for pot-luck parties.

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Margarita Grilled Chicken with Spicy Stuffed Mushrooms

It’s time to say adiós a México, at least from a backyard grill’s perspective.  Soon the weather will turn, the days shorter and the nights longer. Grilling season unofficially ends on Labor Day, although most of us continue to grill until the rains, winds and snow say otherwise. I wanted to go out with a bit of a bang, so I decided to try a recipe I picked up from the Slow Roasted Italian (theslowroasteditalian.com). Don’t let the name fool you  – TSRI isn’t just about Italian foods.  It’s all about home cooking, family values and a love for life.  I’ve made a number of Donna’s recipes, and haven’t had one fail me yet.

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Kicking Salsa Verde Chicken with Cornbread Puffs

First off, I want to give special thanks to Kevin and Amanda over at kevinandamanda.com for this phenomenal recipe, originally posted on their site back in November 2012. If you aren’t familiar with Kevin and Amanda, be sure to check them out. Great pictures, interesting travel experiences, and step by step directions for terrific recipes that are always a success. To their original recipe, I made very little changes.

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Beautiful Baked Chicken Fajitas

A while back, I came across one of those one-sheet pan dinners. This one was for baked fajitas. We love fajitas. And who does not like the convenience of a dish that is all cooked up together on a single baking sheet? (Original recipe can be found over at The Yummy Life http://www.theyummylife.com/Oven_Chicken_Fajitas)  Monica of The Yummy Life gained her inspiration from Sheet Pan Suppers, by Molly Gilbert of Dunk & Crumble blog. Thank you, ladies.

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