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Acapulco chicken Recipe

Acapulco Chicken

A bold and flavorful chicken dish made with juicy seared chicken breasts, bell peppers, garlic, and a tomato-based sauce with a mild kick. Easy to make in under an hour, it’s great with rice, tortillas, or on its own.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican-Inspired, Tex-Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 medium red bell pepper sliced
  • 1 medium green bell pepper sliced
  • 1 small red onion thinly sliced
  • 3 cloves garlic minced
  • 1 jalapeño optional, seeded and chopped
  • 1 cup crushed tomatoes canned or fresh
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • Salt and pepper to taste
  • Juice of 1 lime
  • ½ cup shredded Monterey Jack cheese optional
  • Fresh cilantro for garnish

Method
 

Season the Chicken
  1. Pat dry the chicken. Season both sides with salt, pepper, cumin, and chili powder.
Sear the Chicken
  1. Heat olive oil in a large pan. Cook chicken for about 4–5 minutes per side until browned. Remove and set aside.
Cook the Veggies
  1. In the same pan, add bell peppers and onion. Sauté for 4–5 minutes until soft. Stir in garlic and jalapeño, cook 1 more minute.
Add the Sauce
  1. Pour in crushed tomatoes. Stir in smoked paprika and oregano. Simmer for 5 minutes.
Bring Back the Chicken
  1. Add the chicken back to the pan. Cover and simmer for 10–12 minutes until cooked through.
Finish It Up
  1. Squeeze fresh lime juice on top. Add shredded cheese if using, let it melt. Sprinkle with cilantro before serving.

Notes

  • Chicken thighs work great too—they’re juicier than breasts.
  • Make it dairy-free by skipping the cheese.
  • If you don’t like heat, leave out the jalapeño.
  • Store leftovers in the fridge for up to 4 days or freeze without cheese.