Warm, smoky, and just the right amount of spicy, Southwest Chicken is super quick to make. I love this chicken. Because it’s so easy to mix together. And my family loves it too because it goes well with many of our favorite meals.
I fell in love with this bite-sized chicken years ago, and this southwestern version has become a family favorite. It pairs perfectly with my other boldly seasoned chicken bites. Even if I make it several times a week, I never leave a bite.
southwest chicken
This chicken is one of my go-to meals on busy weeknights. My boys enjoy the delicious chicken wrapped in tortillas or piled on top of rice. I eat it with salad. If everyone can eat what they want, the dinner is sure to be a success.
I love being able to cook the meat at the end of dinner prep and serve it hot with everything else. Perfect for those nights when you don’t want to overthink making a delicious dinner.
Ingredients and Substitutes
Meat – I prefer boneless, skinless chicken thighs because they have more flavor and are easier to eat. You can also use chicken breast.
Oil – This recipe uses a lightly flavored olive oil. Refined coconut oil works just as well.
Bold Spices – The main seasonings I use for this chicken are chili powder, cumin, smoked paprika, and red pepper flakes. This creates a bold, slightly spicy flavor.
Savory Notes – To balance the flavor of this dish, add a teaspoon of oregano, garlic powder, and onion powder.
Salt and Pepper – I always use kosher salt and freshly ground black pepper in my cooking.
Spice Blend – All of the spices listed above can be substituted with 2 tablespoons of my homemade taco seasoning. That is, if you’re like me and keep a jar in your cupboard to make chicken like this.
How to make Southwest Chicken
Cut the chicken: Cut the chicken into approximately 1-inch pieces.
Brush the chicken with oil: Place the shredded chicken in a medium-sized bowl, pour in 1 tablespoon of the oil, and use a spatula to coat it with oil.
Season the chicken: Sprinkle the spices over the bowl of chicken and toss the chicken again with a spatula to coat evenly.
Let the chicken rest: Let the chicken stand for at least 10 minutes.
Prepare the skillet: When you are ready to cook the seasoned meat, add 2 tablespoons of oil to a large skillet and heat over high heat.
Cook the chicken: Once the pot is hot, add the chicken to the pot and start cooking.
Toss the chicken: After 1 to 2 minutes, when the chicken begins to brown, use tongs to stir the chicken and turn each piece over.
Finish cooking: Continue cooking for another 1-2 minutes until chicken is cooked through.
Serving the Chicken: Once the chicken is finished cooking, it can be eaten immediately.
expert tips
Do you want to know the biggest mistake I made when cooking meat? I never lacked patience. It took me a long time to finally learn not to rush the pot. Now give the skillet time to heat up completely before adding the chicken. The meat should be piping hot. Then, bake it long enough to make it caramelized before tossing it.
Cut evenly and cook evenly – I can’t stress enough the importance of cutting your chicken into equal-sized pieces. This way you can finish the chicken at the same time instead of ending up with a pan full of undercooked or overcooked chicken.
Do not overcrowd the pot. I only cook one layer of these Southwest Chicken Sashimi at a time. And leave space for air flow. If the meat is swimming in liquid, you won’t get those nice crispy edges that give the meat such great texture and flavor.
Remove from heat – As soon as the chicken is done, remove the juicy parts from the pan. If you leave it on a hot skillet, it will continue to cook and dry out.
offer suggestions
I almost always serve this chicken with Spanish rice or chipotle-lime rice. The rice absorbs the spices beautifully, turning it into something that feels like a complete meal without needing anything else on the plate.
For a more hands-on meal, I love putting this chicken between whole grain tortillas and having everyone make Southwest Chicken Wraps or Tacos. It’s especially great if you’re feeding a group with different topping preferences.
Preemption and storage
Make ahead of time: For this recipe, I found that cooking the chicken just before serving gave the best results. However, sometimes the meat is prepared with oil and seasonings up to 24 hours in advance. Then put the chicken in a bag and store it in the refrigerator to marinate.
How to store: Once the meat has cooled, store it in an airtight container in the refrigerator. It should be fine for up to 3 days.
How to reheat: I reheat in the microwave, lightly covered, adding water or chicken stock in 15-30 second intervals.
See more chicken recipes
FAQ
I think the heat is quite mild. If serving to someone who is sensitive to spiciness, reduce or remove the red pepper flakes and cayenne pepper.
absolutely! I love that when cooking homemade meals, I can adjust the spice levels to suit my tastes. If you want it spicier, double the red pepper flakes and add more cayenne pepper. However, you can also add hot sauce or other seasonings to increase the spiciness.
Not at all. I personally don’t use chicken breast. Chicken thighs are juicier and my family also prefers chicken breasts. However, you can also use chicken breast in this recipe. Reduce cooking time slightly to avoid overcooking and drying out the meat.
Cut the chicken into pieces approximately 3/4 inch to 1 inch in size. Set aside in a medium-sized bowl. Combine all spices in a small dish or measuring cup. Add 1 tablespoon oil and all seasonings to the bowl with the chicken. Mix well. Let rest for at least 10 minutes.
Heat 2 tablespoons oil in a large skillet over high heat. When the oil is hot, add the chicken. Cook, turning or stirring, until the chicken is brown on the outside and cooked through. This only takes a few minutes. Be careful not to overcook the chicken.
Once cooked, remove the chicken from the pot. Since the grains are small, they will dry out if left in a hot pot.
calorie: 384 kcal | carbohydrates: 4 g | protein: 45 g | fat: twenty one g | Saturated fat: 4 g | Polyunsaturated fats: 4 g | Monounsaturated fats: 11 g | Trans fat: 0.04 g | cholesterol: 215 mg | sodium: 854 mg | potassium: 684 mg | fiber: 2 g | sugar: 0.4 g | Vitamin A: 1569 IU | Vitamin C: 0.2 mg | calcium: 53 mg | iron: 4 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
