Acapulco chicken

This Acapulco chicken is a vibrant, flavour‑packed dish inspired by the comforting richness of chilli con carne. Tender pieces of chicken simmer in a spiced tomato sauce with peppers, beans, and a gentle kick of heat, creating a hearty one‑pot meal that’s both bold and comforting.

It’s quick and simple to make, full of colour, and perfect for busy weeknights or relaxed weekend cooking.

Serving Suggestions for Acapulco Chicken

  • Plain Boiled Rice Simple, fluffy rice is perfect for soaking up the spiced tomato sauce and keeping things balanced.
  • Coriander & Lime Rice A fragrant upgrade if you want something a bit more vibrant than plain rice.
  • Tortilla Chips Great for scooping, dipping or adding crunch on the side. They make the dish feel fun and fakeaway‑style.
  • Little Roast Potatoes A lovely British twist. Crisp, golden potatoes pair surprisingly well with the smoky, tomato‑rich chicken.
  • Warm Flatbreads or Soft Tortillas Ideal for wrapping up the chicken with a bit of sauce, salad and cheese.
  • Mexican‑Style Corn (Elotes or Corn on the Cob) Grilled corn with lime, chilli and a sprinkle of cheese adds sweetness and freshness.
  • Simple Green Salad Mixed leaves with lime and olive oil help cut through the richness.
  • Tomato & Red Onion Salsa Fresh, bright and zingy — perfect for spooning over the top.
  • Guacamole or Smashed Avocado Creamy, cooling and a lovely contrast to the gentle heat.
  • Refried Beans or Black Beans Hearty, comforting and great for turning it into a fuller meal.
Acapulco chicken

Acapulco chicken

Print Recipe Pin Recipe
Cook Time 35 minutes
Course Dinner
Servings 4 people

Ingredients
  

  • 1 tbsp vegetable oil
  • 3 large chicken breasts, cut into bite size chunks
  • 1 medium onion, quartered and thinly sliced
  • 1 tsp garlic paste
  • 1-2 tsp chilli powder
  • 400 g chopped tomatoes (1 can)
  • 250 ml chicken stock
  • 1 tsp oregano
  • pinch of salt and pepper
  • ½ tsp cornflour, mixed in with 2 tsp of cold water

Optional

  • 400 g kidney beans

Served with

  • tortilla chips
  • plain boiled rice
  • soured cream dolloped on top

Instructions
 

  • Heat the oil in a pan lidded pan, add the chicken, onion and garlic and cook for around 5 mins until golden.
  • Add the chilli and fry for 30 seconds, then add the tomatoes, stock and oregano (and kidney beans if you are using them) season with salt and pepper and bring to a boil. Cover and simmer for 20mins until the chicken is tender.
  • When cooked, stir in the cornflour and simmer for a few more mins until the sauce has thickened a little.
  • Serve with a dollop of soured cream on top, boiled rice and tortilla chips.