Mary Berry’s Mexican Chicken is a flavorful, comforting, and slightly spicy dish that showcases the best of Mexican-inspired cuisine, tailored to suit a home cook’s practical needs. While it may not be a fully traditional Mexican recipe, it’s infused with the essence of Tex-Mex-bold spices, creamy textures, and hearty ingredients that come together in a rich and vibrant casserole or baked dish.
At its core, this dish combines tender chicken pieces (usually breast or thighs) cooked in a luscious sauce made with tomatoes, peppers, onions, and a selection of warm spices like cumin and paprika. What makes it "Mary Berry style" is the subtle creaminess often added via crème fraîche or sour cream, which mellows out the spice and creates a velvety finish. It’s often topped with cheese and baked until golden and bubbling-a cozy, crowd-pleasing main course that pairs wonderfully with rice, tortillas, or a fresh green salad.
Mary Berry’s Mexican Chicken Recipe
Ingredients Needed
One of the beautiful things about Mary Berry’s recipes is their balance-rich in flavor, yet made with accessible ingredients. Here’s what you’ll typically need for her version of Mexican Chicken:
Main Ingredients
- Chicken breasts or thighs (boneless, skinless) – around 4 to 6 pieces, cut into chunks or strips.
- Red bell peppers – 2, deseeded and sliced.
- Onions – 1 or 2 medium, finely chopped.
- Garlic cloves – 2, minced.
- Chopped tomatoes – 1 can (400g), or use fresh if preferred.
- Tomato purée – about 1 tablespoon.
- Canned black beans or kidney beans – optional but recommended for texture and nutrition.
- Crème fraîche or sour cream – about 150ml for creaminess.
- Grated cheese (like cheddar or Monterey Jack) – to top before baking.
- Fresh coriander (cilantro) – for garnish.
Spices And Seasonings
- Ground cumin – 1 teaspoon.
- Smoked paprika – 1 to 2 teaspoons, for that warm depth.
- Mild chili powder or flakes – to taste.
- Salt and pepper – to season throughout.
Optional Add-ins
- Jalapeños or green chilies – for extra heat.
- Lime juice – to brighten the flavors.
- Sweetcorn – a touch of sweetness and crunch.
Equipment Needed
You don’t need a fancy kitchen to make this dish, but a few essential tools will make the process smooth and enjoyable.
- Large oven-safe frying pan or casserole dish – for browning and baking all in one.
- Chopping board and knife – for prepping vegetables and chicken.
- Wooden spoon or spatula – to stir the sauce and avoid scratching non-stick pans.
- Measuring spoons – for precise spice measurements.
- Grater – for the cheese topping.
- Oven or grill – to bake and brown the dish at the end.
Optional:
- Serving dishes – like a large ceramic dish to present the meal in style.
Instructions To Make Mary Berry’s Mexican Chicken
Let’s walk through the steps, shall we? This dish is all about building layers of flavor, so take your time and enjoy the process.
1. Preheat The Oven
Preheat your oven to 200°C (fan 180°C) or 400°F. This gives you plenty of time to get your ingredients ready while the oven warms up.
2. Brown The Chicken
In your oven-safe frying pan or casserole, heat a drizzle of oil over medium-high heat. Season the chicken pieces with salt and pepper, then cook them until lightly browned on all sides. Remove and set aside-they don’t need to be fully cooked through yet.
3. Sauté The Veggies
In the same pan, reduce the heat and add a little more oil if needed. Add the onions, cooking until soft and translucent, then stir in the garlic and bell peppers. Let them soften and get a bit of color.
4. Add The Spices And Tomatoes
Sprinkle in the cumin, paprika, and chili powder. Toast the spices briefly (about 30 seconds) to release their aromas. Add the tomato purée and canned tomatoes, stirring well. Let the mixture simmer gently for about 5-10 minutes, until it thickens slightly.
5. Bring It All Together
Return the chicken to the pan, along with any juices. If using, stir in the black beans or corn. Simmer together for another 5 minutes to let the flavors mingle. Then take it off the heat and stir in the crème fraîche or sour cream-this adds a silky, creamy element that balances the spice.
6. Top And Bake
Sprinkle the grated cheese generously over the top. Transfer the pan to the oven and bake for 15-20 minutes, or until the chicken is fully cooked and the cheese is melted and golden brown.
7. Garnish And Serve
Scatter chopped coriander on top and serve hot with fluffy rice, warm tortillas, or even some crispy nachos on the side.
Tips And Tricks
- Marinate the chicken – If you’ve got extra time, marinate the chicken in a mix of lime juice, cumin, and a touch of chili for 30 minutes beforehand to boost the flavor even more.
- Go low and slow – If you prefer, you can prepare the dish in a slow cooker. Sauté the onions and spices first, then add everything and cook on low for 6-8 hours.
- Balance the heat – Mary Berry’s version is mild by default, but feel free to dial up the spice with jalapeños or chili flakes.
- Make it vegetarian – Replace chicken with roasted sweet potatoes and black beans for a hearty meat-free option.
- Leftovers are magic – This dish reheats beautifully and even tastes better the next day. Store in the fridge for up to 3 days or freeze portions for later.
Mary Berry’s Mexican Chicken is a beautiful harmony of British sensibility and Mexican-inspired warmth. It’s got the heartiness of a casserole, the boldness of Mexican spices, and the creamy comfort that Mary Berry does so well. Whether you’re cooking this on a weeknight to warm up a chilly evening or preparing it for a relaxed weekend gathering, it’s bound to become a regular feature on your table.
So grab those spices, chop those veggies, and channel a bit of Mary Berry’s kitchen magic. This dish is not just about feeding your family-it’s about creating a moment of comfort and joy with every bite.
Easy Recipe Variations For Mary Berry’s Mexican Chicken
Mary Berry’s Mexican Chicken is celebrated for its balance of spice, warmth, and comfort. The original recipe often features chicken breasts or thighs, a robust tomato-based sauce, onions, garlic, bell peppers, and a gentle heat from chilies or chili powder. But here’s where the real fun begins – tweaking it to match your mood, pantry contents, or dietary preferences.
1. Vegetarian Or Vegan Twist
Don’t let the word ‘chicken’ box you in. For a vegetarian or vegan variation, swap the chicken with chunky pieces of portobello mushrooms, tofu, or jackfruit – the latter mimicking the texture of shredded chicken wonderfully. A rich vegetable stock and an extra hit of smoked paprika or chipotle paste can deepen the umami notes.
2. Spicy And Smoky Version
If you’re a fan of deeper heat, consider tossing in a finely chopped chipotle chili in adobo sauce or even a dash of hot smoked paprika. A splash of liquid smoke can bring a barbecue-like depth, perfect for those who like their meals bold and unforgettable.
3. Creamy Comfort Edition
Craving something a little more indulgent? Stir in a dollop of cream cheese, sour cream, or even a swirl of double cream at the end of cooking. This transforms the dish into a velvety, rich delight. For a dairy-free creamy finish, try coconut cream – it adds a slight sweetness that plays beautifully with the spice.
4. One-Pot Wonder With Rice Or Beans
Why not make it a full meal in one pot? Add cooked rice, canned black beans, or even sweetcorn during the simmering stage. Not only does this stretch the dish to feed more people, but it also absorbs the sauce beautifully, making every bite count.
5. Sheet Pan Shortcut
Pressed for time? Turn this into a baked dish. Spread seasoned chicken, sliced peppers, and onions on a sheet pan. Drizzle with the tomato-chili sauce and bake until the chicken is juicy and the vegetables are caramelized. It’s a less saucy version, but intensely flavorful and super easy to clean up.
Storing Leftovers
Let’s talk leftovers – because Mary Berry’s Mexican Chicken is one of those dishes that might taste even better the next day. The flavors deepen, the spices mellow, and the sauce thickens beautifully. Here’s how to store it like a pro.
Refrigerating
Once cooled, spoon the leftovers into an airtight container. It’ll keep in the fridge for up to 3 days. When reheating, you can microwave it (cover loosely to avoid splatters) or warm it gently on the stovetop. Add a splash of water or stock to loosen the sauce if it thickens too much.
Freezing
Yes, this dish freezes like a dream. Portion it into freezer-safe containers or zip-top bags, squeezing out as much air as possible. Lay flat to save space. It will keep beautifully in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and then warm on the stove or in the microwave. Again, a little water or broth goes a long way to revive its saucy charm.
Pro Tip: If You’re Planning Ahead, Consider Freezing It Without Added Dairy (if You Used Cream Or Cheese). Add Those Elements Fresh When Reheating To Maintain Texture And Flavor.
What To Eat With Mary Berry’s Mexican Chicken?
Ah, the joy of pairing. Mexican Chicken is wonderfully versatile, and the right sides can take it from a cozy weeknight dinner to a showstopper feast.
1. Rice, Of Course
You can’t go wrong with fluffy white rice, zesty lime-cilantro rice, or even Mexican-style tomato rice (also known as arroz rojo). These soak up the sauce beautifully, ensuring not a drop goes to waste.
2. Warm Tortillas Or Flatbreads
Serve with soft flour tortillas or toasted corn tortillas so people can make their own little wraps. Add a bit of grated cheese, some fresh coriander, maybe a dollop of sour cream – heaven in your hands.
3. Crunchy, Fresh Salad
Balance the warmth and spice with a crisp salad. A Mexican slaw with red cabbage, lime juice, and a touch of chili is bright and refreshing. Or keep it simple with chopped lettuce, avocado, cherry tomatoes, and a drizzle of olive oil.
4. Beans And More Beans
Refried beans, black bean salad, or even spicy baked beans pair well, especially if you’re bulking out the meal for a crowd.
5. Grilled Corn On The Cob
Corn brings sweetness and texture. Go all-out with elote-style corn – grilled and slathered with mayo, cotija cheese, chili powder, and lime juice – or keep it simple with butter and salt.
6. Pickled Goodies
Pickled red onions, jalapeños, or even a spoonful of tangy salsa verde cut through the richness and add a zingy bite that elevates every mouthful.
Conclusion
Mary Berry’s Mexican Chicken is far more than a simple chicken dish – it’s a canvas for creativity, comfort, and community. Whether you stick closely to her classic version or venture into bolder, spicier, or creamier territory, this recipe is endlessly adaptable. And with smart storage, it’s a gift that keeps on giving, perfect for busy weeknights or leisurely weekend feasts.
Paired with the right sides – from fluffy rice to crunchy salads or cozy beans – it becomes a well-rounded, flavor-packed meal that speaks of warmth, hospitality, and a love of good food.
So go ahead, tweak it, serve it up with flair, and enjoy every delicious bite.
FAQs
What Ingredients Are Needed For Mary Berry’s Mexican Chicken Recipe?
Mary Berry’s Mexican Chicken recipe requires a selection of fresh ingredients, including chicken breasts or thighs, garlic, onions, bell peppers, and a combination of spices like cumin, chili powder, and paprika. You’ll also need canned tomatoes, kidney beans, sweetcorn, and some lime juice to give the dish a zesty twist. For a finishing touch, you’ll use grated cheese and sour cream to serve.
How Long Does It Take To Make Mary Berry’s Mexican Chicken?
The total time to make Mary Berry’s Mexican Chicken is approximately 45 minutes. The preparation time is around 10-15 minutes, and cooking time typically ranges from 25-30 minutes, depending on the thickness of the chicken pieces. This quick recipe makes it ideal for a weeknight dinner or a casual gathering.
Can I Make Mary Berry’s Mexican Chicken Recipe In Advance Or Freeze It?
Yes, you can make Mary Berry’s Mexican Chicken in advance. The dish can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply reheat it gently before serving. If you plan to freeze it, allow the chicken to cool completely before placing it in an airtight container. It can be frozen for up to 3 months, and reheating is best done in the oven to retain the flavors and textures.
