Mexican chicken and mushroom is so called because of its spices. I don’t think it’s a Mexican dish at all. When I was in high school, I worked at a food court outlet that sold almost everything. We did kebabs, wraps, sandwiches, tacos, nachos, tostadas, dim sims, chips, coffee, breakfast. One of the dishes that were served out in those big metal bain marie trays was a chicken and mushroom dish, cooked by a Greek lady who had worked there for years. I used to love this dish and ate it with yellow rice and some shaved meat from the rotisserie. As far as I’m aware, nobody else made chicken and mushroom like this. So when the outlet finally shut down, I knew the only way I could get a taste of this again was to make my own. So here is my recreated version of this beautiful chicken and mushroom dish.
Serves 4 (approx. 278 calories per serve)
Prep time 20 mins
Cook time 20 mins
1 tbsp olive oil
1 onion, sliced
500g diced chicken (I preferred breast)
50ml water (if required)
400g mushroom, sliced
1 tsp cumin powder
1 tsp sweet paprika powder
1 tsp salt
Heat the oil in a saucepan. Add the onion and sautee for a few minutes until softened.
Add the chicken and sautee for a few minutes until cooked through. Add a little bit of water if it starts to get a little dry.
Add the mushroom, cumin powder, paprika powder and salt and sautee for a few more minutes until it has cooked through and released its juices.
Serve immediately with rice, preferably yellow rice.
More Chicken Recipes
- Creamy chicken and mushroom pasta
- Creamy chicken pot pie
- Burmese chicken gourd curry
- Sweet mustard panko crumbed chicken
- Caramelised onion chicken