Tex-Mex chicken & vegetables

CHICOPEE, Mass. (Mass Appeal) – Do you have frozen chicken and vegetables sitting in your freezer, but want a new way to use them? Chef Bill is here to show us how to make Tex-Mex chicken and vegetables. This recipe also has a twist, there’s chocolate in it!


2-3 tablespoons olive oil
1 ½ lbs boneless skinless chicken breast (4 pieces)
black pepper
1 large onion, peeled and sliced
2 garlic cloves, peeled and minced
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon oregano
12 oz can evaporated milk (evaporated skim is okay too)
½ oz (approx) dark chocolate, grated (optional)
12-16 oz frozen vegetables (such as broccoli, corn, mixed vegetables, green beans, or any combination)


  1. Heat a large skillet over a medium-high heat. When it’s hot, add 2 tablespoons of the olive oil, then the chicken. Sprinkle with salt and pepper, and brown on both sides. When browned, remove the chicken from the pan.
  2. Turn the heat down to medium-low, and add the onions. Sautee for 7-10 minutes, or until the onions are browned and partially cooked through. Add the garlic, and sauté for 30 seconds, or until it becomes fragrant
  3. Increase the heat to medium, and add the cumin, chili powder, and oregano. Stir until it’s mixed in well with the onions.
  4. Add the evaporated milk, and bring to a light boil, and simmer for 1 minute. It will slightly thicken.
  5. Return the chicken to the pan. Return to a slight simmer, and cover the pan. Cook until the chicken is cooked though, approximately 7-9 minutes, depending on the thickness of the chicken. Remove the chicken from the pan, and cover with foil.
  6. Stir in the grated chocolate, and adjust the flavor, as needed, with salt and/or chili powder. Add the vegetables. Cover and simmer until the vegetables are cooked through, approximately 2-3 minutes.

Serving suggestion: Place the chicken breast, with sauce and vegetables, over rice.

Yield: four servings

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