A great way to spend time in the kitchen is to find foods that can be prepared and then used for other meals.

It’s one of the reasons I consider my Mexican braised chicken to be a perfect recipe for any time of year. Not only is it incredibly flavorful and simple to make but it can be used to create bowls, burritos, or tacos.

Here’s what you’ll need:


4 lbs boneless, skinless chicken breasts or thighs – trimmed

1 tablespoon ground cumin

2 tablespoons chile powder

1 tablespoon dried oregano

1 teaspoon garlic powder

1 large onion, sliced

1 tablespoon tomato paste

15 oz. can of diced tomatoes

1-2 cups water or chicken broth

1 tablespoon of cooking oil – preferably regular olive oil



Here’s how to put it all together:


Heat a large saucepan or pot over medium-high heat and add the cooking oil, enough to cover the bottom of the pan. Combine the spices in a bowl. Season the chicken with salt and then generously with the spice mixture. You may have some left over. That’s ok. Carefully place the chicken pieces into the hot saucepan or pot one piece at a time and let it sizzle for 2-3 minutes on each side or until it’s browned nicely. You may need to add the chicken in batches and do not overcrowd the chicken while browning. The idea is not to cook it, but to sear the outside, give it some good color, which will give it good flavor!!


Remove the chicken to a slow cooker or side plate. If using a pot, go ahead and add your onions, maybe some more oil if the pan is dry. Cook the onions until you can scrape up the bottom of the pan and release all of the brownings on the bottom. Once the onions are softened and the pan looks clean, add your tomato paste. Mix that well, add chicken, tomatoes, and broth. You want the broth to cover the chicken mostly, that’s it. Same for a slow cooker. You don’t want the liquid to come up too high, or it will be soupy.


Cook on low for 4 to 6 hours in a slow cooker or place your pot in the oven at 300 degrees and cook for 1 to 2 hours. Taste it for seasoning and it should be falling apart. Use it with hot tortillas, with rice, in a burrito, or put it in enchiladas.


Remember to tag me if you recreate this recipe. I hope you enjoy it! You can click here to find more recipes to love.