Chicken Mexicane

In Pot Luck Cookery (1955, Faber & Faber). Beverley Pepper furnishes the reader with seventeen recipes for using up leftover chicken specifically (and several others suitable for ’what have you meats’), unfortunately on this occasion, I picked a dud. The recipe looked temptingly highly seasoned but didn’t quite come together. (I assume the ‘e’ on the end of Mexicane denotes this recipe is ‘in the style of’ rather than the real thing.)

Chicken  Mexicane

(at least 2 cups, cut into large pieces)

Butter or margarine, 1 tablespoon
Finely chopped onion, ¼ cup
Finely chopped green pepper, 1
Minced garlic clove 1
Flour, 2 tablespoons
Chicken broth, or 2 cubes and water to make 1 cup
Tomatoes, 8 oz can
Button Mushrooms, 1  4oz can
Chopped parsley, 2 tablespoons
Sugar, ½ teaspoon
Fresh ground black pepper to taste
Chilli powder, 1 teaspoon or more
Oregano, ¼ teaspoon
Salt to taste

Melt butter in skillet [or saucepan – Ed.] Add onion, green pepper, and garlic; cook until onion is soft. Blend in flour. Add chicken broth, tomatoes, mushrooms, parsley, sugar, black pepper, chilli powder, oregano and salt, stirring until thick and smooth. Place chicken in shallow casserole. Pour sauce over. Bake in a medium hot 400 degree (GM6 ) oven 30 minutes.

Serves 3 – 4

Suggested: Serve on hot corn bread – plus a salad of sliced green peppers, diced cucumbers, and lettuce with garlic French dressing.


  • I reduced the quantities to make one portion.
  • I didn’t have any oregano so substituted marjoram.
  • I omitted the mushrooms entirely (Tinned mushrooms – blech!)
  • I used leftover plain roasted chicken thigh.
  • I served it with rice and green beans and 3 corn fritters which I had lurking in the freezer. (I baked them in the oven with the chicken. They were actually better reheated than they were fresh – crisper on the outside and lighter in the middle.)

chicken mexicane


The sauce did not thicken despite my boiling it and then simmering it for at least 20 minutes and cooking the dish in the oven for at least the required 30 minutes. I also didn’t like the addition of the flour – it gave the sauce a mass-catering type blandness and mouth-feel. There’s a good dish lurking in here – but it needs no flour, more tomatoes and longer in the oven.

Chickened out by Elly

4 responses to “Chicken Mexicane

  1. Reminds me of Delia’s ‘paprika chicken’. Alright, but a bit ethnic food via the 70s.

  2. There is a recipe for Chicken Paprika in every pre-1980 cookbook I own!

  3. What a lovely blog! Only just discovered you but will be returning.

  4. Thank you Fran!