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Mexican Chopped Chicken

4 Chicken breast (boneless & skinless)

3 tsp. Goya Adobo all-pupose seasoning

1/3 cup Goya mojo

2 tsp. cumin

1 tsp. oregano

1 tsp. onion powder

2 tsp. fresh ground black pepper

1 packet Goya sazon

1 tsp. sweet paprika

1/2 tsp. cayenne pepper

1 tbsp. garlic paste

3 tsp. chili powder

2 tsp. kosher salt

Blend seasonings together and lather on to chicken, allow to marinate 3 hours or overnight.

You can do your chicken on the stove-top or in the oven.

If you do it on the stove-top, heat your skillet then sear chicken 5 minutes on each side then. Turn the heat down to low, cover the pan and cook on low for 15 minutes. ​​

Remove from skillet and cover down with foil allowing to rest rest for 5 minutes, allowing juices to redistribute. If you cut your chicken right after you take it out of the pan, those juices will leak right out and you'll end up with dry chicken.

If you opt for cooking your chicken in the oven, preheat oven to 375 degrees. Brush your pan with olive oil and place chicken in roasting dish covering with foil. Bake chicken in preheated oven for 20 minutes, then uncovered for 5 minutes. Remove your chicken from the oven and cover back down allowing chicken to rest 5 minutes before cutting.

Chop your meat and enjoy on tacos, nachos, or your favorite Mexican dish.

Love Always, Nina

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