One-Pan Chicken and Vegetables with Mustard Sauce

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  • Preheat oven to 400°F.  Line a large baking sheet with parchment.
  • Add carrots, bell pepper, onion, Ahuacatlan Avocado Oil, garlic-herb spice mix, and ½ teaspoon salt to a large bowl.  Toss to coat, and then arrange vegetables in an even layer on baking sheet.
  • Create space on the pan for chicken breasts.  Season each side with salt and remaining ½ teaspoon spice mix.
  • Roast chicken and vegetables for 25-30 minutes (this may vary based on the size/thickness of chicken pieces).  You can also broil for the last minute or two to crisp up the chicken skin (be careful with the parchment paper.).
  • Remove from oven, squeeze lemon over chicken and vegetables.  Add spinach, and use tongs to toss so it gently wilts with the other vegetables.

Mustard sauce


  •  Whisk all ingredients.

Chicken and Mozzarella Wrap

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  • In a sauté pan, add Ahuacatlan Onion and when hot add the chicken breast. Season with garlic powder, salt and pepper. Cook for 6 minutes until fully done.
  • In a separate bowl, mix the cherry tomato, mozzarella, lettuce, Ahuacatlan Natural, and season with salt and pepper. Mix well to get all ingredients together.
  • In a flattop or sauté pan, heat up the flour tortilla during 2 minutes. Add the chicken mixture in the center. To make the wrap fold in half and then roll.


Chicken Boneless with Chipotle and Honey

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  • In a medium size bowl, add the chicken cubes, salt, garlic powder, chili powder.
  • In two separate bowls add the flour in one and the beaten eggs in the other.
  • Submerge the chicken cubes in the flour, then in the egg, and then again in the flour. And repeat until you cover all the cubes.
  • In a sautee pan, add a drizzle of Ahuacatlan Chipotle, and heat it up.
  • Fry the chicken cubes until crunchy, remove from oil and soak on a papwe towerl to remove the excess oil.
  • To make the sauce, add agave honey into a sauce pan and heat it up. Add hot sauce, Ketchup, and chipotle powder. Cook for about 10 minutes until the sauce is fully uniform.
  • Ass the fried chicken to the sauce and mix well until the chicken cubes are fully covered.
  • Serve with ranch dip.

Chicken Fajita Quesadillas

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  • In a sautee pan, heat up the Ahuacatlan Avocado Oil Garlic, then add the chicken, salt, pepper, chili powder, cumin and garlic powder and cook for 7-10 minutes until fully cooked.
  • In a separate pan, heat up the Ahuacatlan Avocado Oil Natural, then add one tortilla, add a thin layer of cheddar cheese, one spoonful of the chicken and a layer of monterrey cheese. Cover with another tortilla, and press together.
  • Heat to medium heat, and turn the quesadilla a few times to heat up both sides, until the quesadilla is fully done and cheese melted.
  • Serve with guacamole.

Ham and cheese stufeed chicken

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  • Season the chicken with salt and pepper on both sides.
  • In a sautee pan, cook the chicken until done.
  • Once cooked, place 1 slice of ham and 1 slice of cheese over each breast and roll them. Place a toothpick to hold it rolled.
  • In a sautee pan, add Ahuacatlán Oil Natural. Fry the chicken rolls into the oil until nice and crisp, and the cheese has been melted.

Baked BBQ chicken wings

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  • Heat the oven to 350F.
  • In a saute pan, add Ahuacatlán Natural and sautee onion and garlic, until trasclucent.
  • Add tomato sauce, water, agave honey, sugar, mustard, hot sauce, salt and pepper. Simmer to low heat during 15 minutes until reduced.
  • In a baking sheet, place the chicken wings, add salt and pepper on both sides and add a layer of the bbq sauce.
  • Bake for 20 minutes at 350F.
  • Flip them and add another layer of the bbq sauce. Place in the oven for another 10 minutes.

Chicken with Epazote Pesto

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  • In a sautee pan, heat up Ahuacatlan and fry the garlic and onion. Remove from pan and reserve.
  • In a food processor, blend epazote, sesame seeds, pinenuts, parmesan cheese, and the fried garlic and onion. Add Ahuactlan in a steady stream to emulsify. Season with salt.
  • Marinate the chicken with the pesto for 1 hour.
  • Preheat the oven to 400 °F.
  • In an oven resistan pan, sear the chicken on both sides, transfer to the oven to finish for 30 minutes.

Curry Chicken

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  • In a sauté pan, add the Ahuacatlan Chipotle, add the onion and sauté until translucent. Add the chicken breast and rotate on all sides until partially cooked.
  • Add the curry sauce on top and simmer in low heat for 10 minutes. Move the mixture periodically. Taste and season with salt and pepper.
  • Serve with white rice.

ENCHILADAS SUIZAS CON POLLO (Green Sauce with chicken)

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  • In a large pot, boil the tomatillos and the chile serrano.
  • In a sauté pan, add the 2 tsp. Ahuacatlan Natural and sauté the onion.
  • In a blender, add the onion (already sautéed), tomatillo and chile Serrano (already boiled), cilantro, and add chicken broth. When all these are well incorporated, add the cream cheese to thicken.
  • In a separate saucepan, add the sauce and simmer. Season with chicken stock powder (Knorr), salt and pepper to taste. Reserve.
  • In a medium saucepan, heat up 1/2 cup Ahuacatlan Natural and when hot, pass the tortillas through the oil to heat them up and soften them but not to fry them.
  • Form tacos with the tortillas, by filling them up with chicken and arrange them in a baking sheet or pyrex. Pour the tomatillo sauce over them and cover with the Manchego cheese.
  • Bake for 20 minutes at 375° F or until the cheese is fully melted.
  • To serve, place 4 enchiladas on each plate, add crema fresca and red onion rings on top.


  • Pre-heat oven to 350 °F
  • Rinse chicken wings, pat dry and place on a baking dish.
  • Toss with 1 tablespoon Chipotle Ahuacatlán Avocado Oil, lime juice and salt
  • Blend together the chipotles, tomato, onion, garlic and 1 tablespoon Chipotle Ahuacatlán Avocado Oil
  • Pour sauce evenly over wings and let marinate for an hour
  • Transfer wings to a rimmed oven-safe dish and bake for 20 minutes
  • When ready, add parsley and serve

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Privacy Notice

Regarding the Federal Law of Protection of Personal Information in Possession of the Individuals (from now on, the “Law”), we request you to read carefully the Record of Information Diricom S.A de C.V “Ahuacatlán” instructions, as well as the present Privacy Notice, since providing your Personal Data to participate means the acceptance of both.

The one in charge of obtaining the consumers Personal Data is Boxer TTL S.C., being jointly responsible of the maintenance and use of it. Addressed in Manuel E. Izaguirre 19, CD. Satelite, Naucalpan de Juárez, Edo of Mexico, 53100. Telephone number 53442042.

According to the Federal Law of Protection of Personal Data in Possession of Individuals, approved on April 13th 2010, article 3, subdivisions ll and Vll; article 33, and the Chapters ll, Tiles ll of the Federal Law of Transparency and access to Public Governmental Information, we inform that all Personal Data received from you will be treated as confidential and protected in magnetic and/or digital devices, preventing any type of violation. If you decide at any time that your personal data should be erased from our databases, send your request to the Costumer´s Service contact and it will be attended immediately.

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