5 Easy Latin Chicken Recipes (2024)

Try this recipe featured in the current issue of CFL! Chef Aaron Sanchez shares his recipe to making some amazing chicken empanadas.

Ingredients

3 cups flour

1 tsp salt

10 tbsp unsalted butter

6 tbsp sortening

1 egg

1/2 cup beer

1 small onion, cut into 1/2 inch dice

2 plum tomatoes, cut into 1/2 inch dice

1 14 ounce can hearts of palm, drained and cut into 1/2 inch dice

2 tbsp butter

1/2 pound cooked shredded chicken

1 egg yolk

Salt and freshly ground pepper

Oil, for frying

Preparation

Sift together the flour and salt. Work in the butter and shortening until it has a cornmeal-like consistency. Add egg and beer, and work until incorporated. Cover with a wet towel, and rest for 15 minutes

Meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft. Deglaze with sherry. add tomato paste and cook for 1 minute. Add chicken and cook for 2 minutes. Season with salt and pepper and cool.

Preheat oil to 350 degrees.

Roll dough into 1-inch balls and flatten into rounds approximately 3 inches in diameter. Scoop 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal. Fry the empanadas for 4 minutes.

This recipe comes via Lorena Garcia's Cookbook New Latin Classics. One of the most popular dishes at her first restaurant, it's sure to be refreshing and delicious. if you aren't into a salad throw the mix into some bread and make a sandwich. Be sure to check out the Fall issue of CFL for drink recipes Lorena has cooked up.

Ingredients

2 tbsp Caribbean jerk seasoning

2 tbsp extra-virgin olive oil

8 chicken cutlets

1 1/2 cups mango chunks

1 cup light mayonnaise

2 cups Caramelized Walnuts

4 cups baby greens

Preparation

Whisk together the jerk seasoning and olive oil in a medium bowl. Add the chicken and turn to coat in the seasoned oil. Cover the bowl with plastic wrap and refrigerate overnight.

Prepare a hot charcoal or gas grill. Grill chicken until both sides are marked and the chicken is cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and set aside until the chicken is completely cooled, about 10 minutes, before slicing crosswise into thin strips.

Stir together the mangoes and mayonnaise in a large bowl. Add the walnuts and chicken strips and gently stir to coat. Cover the bowl with plastic wrap and refrigerate until chilled.

Divide the baby greens among six plates. Top each plate with some of the chicken salad and serve.

Who doesn't love food on a stick? These chicken skewers are sure to be a hit. Chef Alejandra Ramos featured this delicious recipe in our Spring 2013 issue. The chimichurri sauce is an amazing extra kick to a simple dish.

Ingredients

For the sauce

1/2 bunch fresh parsley, stems removed

1/2 bunch fresh cilantro, stems removed

4 garlic cloves

1/2 cup olive oil

1/2 cup red wine vinegar

1 teaspoon kosher salt

For the chicken

1 pound chicken tenders

3 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

Juice of 2 limes

Wooden skewers

Preparation

Make the sauce: combine all ingredients in a blender or food processor and process until coarsely chopped. Set aside.

Cut chicken tenders in half and toss in a bowl with olive oil, salt, black pepper, cumin, and lime juice. Heat a grill pan or skillet, and cook chicken 3-4 minutes on each side until cooked through and slightly charred. Once fully cooked, thread chicken onto skewers and serve with sauce on the side for dipping.

While usually filled with beef, a chicken taquito can be a refreshing new taste. This recipe comes from Sandra A. Gutierrez's cookbook Latin American Street Food, originally with shredded beef. Her book is full of amazing recipes you should definitely try out.

Ingredients

Shredded chicken

24 tortillas

6 corn husks (soaked and torn intro strips to make ties) or 12 (8 inch-long) pieces chicken twine or a toothpick works too

vegetable oil for frying

Preparation

Fit two large baking pans with metal cooling racks; set aside. Preheat the oven to 250 degrees. Heat the corn tortillas briefly in the microwave and keep them covered.

Working on a clean surfave with one tortilla at a time, place 2 tablespoons or chicken on one end; roll it tightly, like a cigar and tie it snuggly with a strip of corn husk. Repeat with the remaining tortillas and filling, keeping them covered with a kitchen towel as you work.

In a large skillet with high sides, heat 1/2 inch of oil to 360 degrees. Working in batches, carefully slide the taquitos into the oil and fry them until golden, about 4-5 minutes, turning them over halfway through. Using a slotted spoon, transfer them to the cooling racks.

Place taquitos on a large serving platter. Garnish with queso seco, herbs, and onion rings.

Chicken tinga is super easy to make and can be eaten in tacos, on a tostada, or by itself. This recipe comes via Muy Bueno Cookbook blog, three generations of Latinas getting down in the kitchen.

Ingredients

6 cups water
2 pounds skinless/boneless chicken breast
4 teaspoons salt, divided
1 clove garlic
1 medium yellow onion, quartered
1 large vine ripened tomato, quartered
1 (7-ounce) can chipotle peppers in adobo sauce
1/4 cup canola oil
1 large yellow onion, chopped
3 large vine ripened tomatoes, chopped
1 clove garlic, chopped
12 Flat tostada shells, packaged or corn tortillas

Preparation

In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve.

Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.

In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.

Heat the oil in a large and deep pan over medium heat.

Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.

Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.

Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.

Add salt to taste.

Tostadas
In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.

Assemble
To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream.

Garnish tostada with toppings of your choice.