Mexican Chicken
Mexican Chicken
| 700g – 750g | Chicken thigh, deboned |
| 2 tbsp | Taco seasoning |
| 2 tsp | TUMIX® Chicken Stock Seasoning |
| Enough | Oil |
- Coat chicken fillets in taco seasoning and TUMIX® Chicken Stock Seasoning. Marinate for 30 minutes or above.
- Heat a skillet on medium-high heat. Add just enough oil to thinly coat the bottom of the pan.
- When the oil is hot, pan-fry chicken fillets until just cooked through. Slice chicken fillets into strips and serve alongside rice and salsa.
TUMIX® Chicken Stock Recipes
