We’ve always been fans of the vibrant flavors in Mexican cuisine, and our take on the Mexican Trash Recipe with Chicken is no exception. It’s a fun, hearty dish that layers tender chicken with zesty spices and fresh toppings, capturing that irresistible street-food vibe we crave.
Perfect for busy weeknights or casual gatherings, this recipe proves you don’t need fancy ingredients to create something memorable. We’ll guide you through it step by step, so you can whip up a crowd-pleaser that’s as easy as it is delicious.
Ingredients
In our Mexican Trash Recipe With Chicken, we carefully select fresh, vibrant ingredients to deliver bold flavors that capture the essence of street-style Mexican cuisine. These components are listed in the order we use them during preparation, with specific prep notes for accuracy and ease.
- Chicken: 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces for quick searing and tender results.
- Onion: 1 medium yellow onion, finely chopped to build a flavorful base as the first aromatic.
- Bell Peppers: 2 large bell peppers (one red and one green for color contrast), sliced into thin strips to add crunch and sweetness next in the pan.
- Garlic: 3 cloves garlic, minced to release its pungent aroma right after the peppers for enhanced depth.
- Tomatoes: 2 medium ripe tomatoes, diced to introduce juiciness and acidity, helping to create a simple sauce.
- Black Beans: 1 can (15 ounces) black beans, drained and rinsed to provide hearty texture without excess liquid.
- Corn: 1 cup frozen corn kernels, thawed for a sweet, pop-in-your-mouth element that adds to the dish’s appeal.
- Spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon smoked paprika, combined in a small bowl for even seasoning distribution.
- Fresh Cilantro: ½ cup fresh cilantro leaves, roughly chopped as a finishing touch for bright, herbaceous notes.
- Lime: 1 lime, juiced to add a zesty tang that balances the richness at the end of assembly.
Instructions
Now that we have our fresh ingredients gathered, let’s transform them into a vibrant Mexican Trash Recipe with Chicken that’s bursting with bold flavors and irresistible aromas. We’ll walk you through each step to make preparation straightforward and enjoyable.
Prep
Before we start cooking, we’ll prepare our ingredients to ensure everything comes together smoothly. Begin by chopping 1 pound of boneless chicken thighs into bite-sized pieces for even cooking and maximum flavor absorption. Next, dice 1 medium onion and 1 bell pepper to add a crisp, colorful crunch that enhances the dish’s visual appeal. Mince 3 cloves of garlic to release its pungent essence, and drain and rinse a 15-ounce can of black beans to remove excess sodium while preserving their hearty texture.
Gather the remaining components: thaw 1 cup of frozen corn kernels if needed, and dice 2 medium tomatoes for a juicy burst that ties the flavors together. In a small bowl, combine 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of paprika—these spices will create a warm, smoky profile that defines our Mexican-inspired dish. Finally, chop a handful of fresh cilantro and slice 1 lime into wedges for a zesty finish that brightens every bite.
Cook
With our ingredients prepped, we’ll move to the stovetop to build layers of flavor. Heat 2 tablespoons of oil in a large skillet over medium heat, then add the chopped chicken thighs and cook for 5-7 minutes, stirring occasionally, until they turn golden brown and release a savory aroma that fills the kitchen. Once the chicken is nearly done, toss in the diced onion, bell pepper, and minced garlic, sautéing for 3-4 minutes until they soften and their sweet, fragrant notes emerge.
Next, stir in the diced tomatoes, drained black beans, thawed corn, and our spice blend, then pour in 1/2 cup of chicken broth to create a simmer. Reduce the heat to low and cook uncovered for 10 minutes, allowing the ingredients to meld into a hearty mixture where the tomatoes’ tanginess balances the spices’ heat—picture the enticing sizzle as the flavors intensify and the kitchen comes alive with earthy scents.
Assemble
To finish our Mexican Trash Recipe with Chicken, we’ll combine everything for a satisfying presentation. Remove the skillet from heat and gently fold in the chopped cilantro for a fresh, herbaceous pop that elevates the overall taste. Serve the mixture immediately in bowls or over tortilla chips for added crunch, then squeeze fresh lime juice over the top to add a bright, citrusy zing that awakens your senses. For an extra touch, we recommend garnishing with shredded cheese or avocado slices if desired, ensuring each serving is a colorful, flavorful masterpiece ready to enjoy.
Tools and Equipment
To bring our Mexican Trash Recipe with Chicken to life seamlessly, we need a selection of essential tools and equipment that make preparation efficient and enjoyable. Building on the detailed preparation steps we’ve just outlined, having the right items on hand ensures smooth chopping, sautéing, and assembling for this vibrant, flavorful dish.
Essential Kitchen Tools
We recommend gathering these key items, organized by their primary use in the recipe:
- Cutting board: A sturdy, large cutting board for safely chopping chicken, onions, bell peppers, and other vegetables. Opt for a non-slip one to prevent accidents during prep.
- Sharp chef’s knife: Ideal for dicing chicken thighs and mincing garlic precisely, allowing us to achieve even pieces that cook uniformly.
- Large skillet or frying pan: A 12-inch non-stick or cast-iron skillet works best for sautéing the chicken and combining ingredients, as it provides even heat distribution for building those bold flavors.
- Mixing spoon or spatula: A heat-resistant silicone spatula for stirring the spice blend and vegetables, ensuring we don’t scratch the pan while mixing.
- Measuring cups and spoons: Accurate 1-cup and 1-tablespoon sets to measure spices, liquids like lime juice, and ingredients such as corn and beans for consistent results.
- Medium mixing bowls: At least two bowls—one for prepping the spice blend and another for holding chopped ingredients—to keep our workspace organized.
- Garlic press (optional): If we’re mincing garlic by hand feels tedious, this tool speeds up the process for a finer texture that enhances the dish’s aroma.
By using these tools, we can confidently handle every step of our Mexican Trash Recipe with Chicken, from initial prep to final assembly, making the process straightforward and fun. Always prioritize safety and quality—for instance, ensure knives are sharp to minimize effort and maximize efficiency.
Make-Ahead Instructions
One of the best features of our Mexican Trash Recipe with Chicken is its flexibility for busy schedules. We love how prepping components in advance saves time while keeping flavors fresh and vibrant. This approach lets you focus on enjoying the dish’s bold spices and hearty textures when it’s time to serve.
Prepping Ingredients Ahead
To streamline your cooking process, we recommend preparing the vegetables and spice blend up to 24 hours in advance. Here’s how:
- Chop onions, bell peppers, and garlic: Dice these fresh ingredients and store them in an airtight container in the refrigerator. This step preserves their crispness and enhances the dish’s aromatic appeal.
- Measure spices and beans: Combine your spice blend in a small bowl and drain and rinse the black beans. Keep them ready in separate containers to maintain their texture and flavor integrity.
Cooking Components in Advance
For even greater convenience, you can cook the main elements ahead and reheat them when needed. Follow these steps to ensure optimal results:
- Sauté the chicken and vegetables: Cook the chicken thighs with onions, bell peppers, and garlic as outlined in our preparation section. Once done, let the mixture cool completely before transferring it to a sealed container.
- Add beans, corn, and tomatoes: Stir in the black beans, corn, and diced tomatoes after cooking the base. Allow the full mixture to cool, then refrigerate it for up to 2 days. This method locks in the dish’s layered flavors, making it taste just as irresistible when reheated.
- Store the spice blend separately: If you’re adding spices later, keep them in a small jar to prevent sogginess and ensure they release their full potency upon reheating.
Storage and Reheating Tips
Proper storage is key to maintaining the dish’s sensory appeal, from its spicy kick to its colorful presentation. Use the following guidelines for safe and effective make-ahead practices:
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerator | Up to 2 days | Reheat in a skillet over medium heat for 5-7 minutes, stirring occasionally, until the mixture reaches 165°F internally for food safety. |
| Freezer | Up to 3 months | Thaw overnight in the refrigerator, then reheat in a skillet with a splash of water or broth to restore moisture and vibrancy. |
By following these steps, we ensure your Mexican Trash Recipe with Chicken remains a quick, flavorful option for any occasion.
Conclusion
We’ve loved sharing this vibrant Mexican Trash Recipe with Chicken and how it brings bold flavors to your table effortlessly. It’s a go-to for us when we want something hearty yet simple that fits any busy day.
Give it a try and tweak it to suit your tastes—we’re sure it’ll become a favorite in your kitchen too. Enjoy the fresh twist and the joy of easy, delicious meals!
Frequently Asked Questions
What is the Mexican Trash Recipe with Chicken?
The Mexican Trash Recipe with Chicken is a vibrant, flavorful dish inspired by street food, featuring boneless chicken thighs mixed with fresh veggies, beans, corn, and spices. It’s perfect for quick weeknight meals or casual gatherings, offering bold tastes with simple ingredients for an easy, hearty option.
What ingredients are needed for this recipe?
You’ll need boneless chicken thighs, chopped onions, bell peppers, minced garlic, diced tomatoes, black beans, thawed corn, and a spice blend. Fresh cilantro and lime juice add brightness. These fresh, everyday items create a balanced, delicious meal without fuss.
How do I prepare the Mexican Trash Recipe with Chicken?
Start by prepping ingredients and mixing a spice blend. Sauté the chicken in a skillet, then add veggies, beans, corn, and spices to build flavors. Cook until everything is tender, then serve in bowls or over tortilla chips. Garnish with lime, cheese, or avocado for a tasty finish.
Can I make this recipe ahead of time?
Yes, prep vegetables and spices in advance, or cook the main components a day ahead. This makes it ideal for busy schedules—just reheat when ready. Store prepped parts in the fridge for up to 24 hours to keep flavors fresh and save time.
How should I store and reheat the Mexican Trash Recipe with Chicken?
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. To reheat, use a microwave or stovetop on low heat to maintain texture and flavor. Avoid overheating to prevent drying out the chicken and veggies.
What tools are required to make this dish?
You’ll need a sturdy cutting board, sharp chef’s knife for prep, a large skillet for cooking, and measuring cups for accuracy. These basic tools help prepare the recipe efficiently and safely, ensuring a smooth cooking process.