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Mexican Chicken

Mexican Chicken

700g – 750g Chicken thigh, deboned
2 tbsp Taco seasoning
2 tsp TUMIX® Chicken Stock Seasoning
Enough Oil

1. Coat chicken fillets in taco seasoning and TUMIX® Chicken Stock Seasoning. Marinate for 30 minutes or above.
2. Heat a skillet on medium-high heat. Add just enough oil to thinly coat the bottom of the pan.
3. When the oil is hot, pan-fry chicken fillets until just cooked through. Slice chicken fillets into strips and serve alongside rice and salsa.

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