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Acapulco Chicken

Acapulco Chicken

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
CapeCodLorrie

CapeCodLorrie

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 {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KEKY1
87

KEKY1

4/28/2003

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!

Ds R.
71

Ds R.

3/22/2007

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.

STEFANIF
49

STEFANIF

4/28/2003

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.

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