3 Mexican classics made easy

Try chili-rubbed chicken on rice, roasted chicken and onion tacos, or a stylish Mexican soup
LINDA LAU ANUSASANANAN

Recipes

Chicken with Rice (Arroz con Pollo)

Roast Chicken and Onion Tacos

Mexican Chicken and Chayote Soup

Memories of his mother's cooking inspired Eligio Hernandez to re-create the cozy chicken dishes that he ate growing up in the state of Veracruz in Mexico in his new home in Campbell, California.

Staple seasonings of her kitchen - chiles, cumin, garlic, mint, oregano, cilantro, and onion - generously infuse his homestyle dishes with a warm spiciness and herbal aroma.

But Hernandez has streamlined these Mexican classics. Arroz con pollo is lightened up by removing the skin from chili-rubbed chicken thighs, which cook on a bed of mint-scented rice for a dish reminiscent of paella.

Assemble-your-own roast chicken tacos become quicker and easier - but keep their savory flavor - when you butterfly the chicken before roasting it over onions.

And skinned chicken breasts steep in a spiced broth for a light, stylish Mexican chicken soup. Perfect for casual entertaining or a family meal, these dishes are updated renditions of traditional favorites.