AZTEC CHICKEN
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely.
- Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown. Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together.
- Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze.
- To serve place the shrimp over the chicken breasts and drizzle the glaze on top.
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH
A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.
Provided by Vintage Chef
Categories Chicken Breasts
Time 4h32m
Yield 6
Number Of Ingredients 11
Steps:
- Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
- Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
- Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.
Nutrition Facts : Calories 780.3 calories, Carbohydrate 62.9 g, Cholesterol 141.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 50.4 g, SaturatedFat 7.3 g, Sodium 274 mg, Sugar 26.3 g
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH
A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.
Provided by Vintage Chef
Categories Chicken Breasts
Time 4h32m
Yield 6
Number Of Ingredients 11
Steps:
- Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
- Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
- Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.
Nutrition Facts : Calories 780.3 calories, Carbohydrate 62.9 g, Cholesterol 141.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 50.4 g, SaturatedFat 7.3 g, Sodium 274 mg, Sugar 26.3 g
MOROCCAN CHICKEN WITH SWEET POTATO MASH
Make and share this Moroccan Chicken With Sweet Potato Mash recipe from Food.com.
Provided by hrobsky
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- 1. Boil the potatoes in salted water for 15 minutes or until tender.
- 2. Mix the cinnamon and cumin and sprinkle all over the chicken.
- Heat 1 tbsp of olive oil in a large frying pan, then brown the chicken for 3 minutes on each side until golden.
- Lift the chicken out of the pan. Add the onion and garlic and cook for 5 minutes until softened.
- Add the chicken stock, honey, lemon juice and olives. Return the chicken to the pan, then simmer for 10 minutes until the sauce is syrupy and the chicken is cooked through completely.
- Mash the potatoes with 1 tbsp olive oil and season.
- Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over the mash.
Nutrition Facts : Calories 380.2, Fat 13, SaturatedFat 2.1, Cholesterol 77.3, Sodium 298.6, Carbohydrate 36.4, Fiber 4.9, Sugar 11.2, Protein 29.2
CHICKEN AZTEC CASSEROLE
This is a recipe that I developed over a few months. It is like a chicken enchilada lasagna. Very easy to make and it is even better the next day reheated!
Provided by Kubber
Categories Chicken Breast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Boil chicken breasts until no longer pink in the middle.
- Place cooked chicken breasts in food processor and give a few pulses to chop up. Don't get it too fine. If you don't have a food processor then shred the chicken by hand.
- In a large bowl combine all of the ingredients except tortilla strips and 1 cup of cheese. Also add in the chopped chicken. Mix well.
- Grease a 9x13 backing dish and place one layer of tortilla strips in bottom. Spoon 1/3 of mixture on strips and spread evenly. Continue alternating tortilla strips and chicken mixture with the top layer being the chicken mixture.
- Cover and bake for 60 minutes or until bubbly.
- Remove from oven and uncover. Sprinkle remaining cup of cheese on top. Put back in oven uncovered for 5 minutes or until cheese is melted.
- Remove from oven and allow to cool for 5-10 minutes.
- Cut and serve. Can top with sour cream, salsa, hot sauce or fresh guacamole.
Nutrition Facts : Calories 589.4, Fat 30.7, SaturatedFat 15.2, Cholesterol 86.3, Sodium 1527.3, Carbohydrate 51, Fiber 3.2, Sugar 4.2, Protein 28.4
AZTEC CHICKEN
Provided by Norman Van Aken
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
- Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
- Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.
CHICKEN WITH A SWEET CORN & POTATO SAUTE
Make and share this Chicken With a Sweet Corn & Potato Saute recipe from Food.com.
Provided by Queen of Harts
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt, pepper and lemon juice. Cover with plastic wrap and put in fridge to marinate while you work on the saute.
- Using a food processor, finely chop the onion. Set aside. Chop the garlic and add to the onion.
- Cut the potatoes in half lengthwise. Then cut them in half lengthwise again. Keep them cut side down on your cutting board and thinly slice them, as uniformly as possible, across the width so you end up with bite size, thin pieces.
- Heat a large nonstick skillet over medium high heat and add 2 T of the olive oil. Add the potatoes in an even layer and season with salt, pepper and thyme. Let them sit for about two minutes while they brown up a little, then stir. Once they have browned, add the onions and garlic and cook about 8 minutes, until the potatoes are nearly tender.
- Once you get the onions and potatoes going, add 2 T of olive oil to another large skillet over medium heat and add the chicken. Cook it about 6-7 minutes per side.
- Once the taters are ready, add the corn to them and cook, stirring frequently, about 2 or 3 minutes. Then add the chicken stock and crank up the heat to high. Bring it to a bubble and let it go for about 3 or 4 minutes. The liquid should reduce by about half. Turn the heat off and add the butter, lemon zest and parsley. Stir until the butter melts.
- Serve the chicken on top of the saute. Yum! Makes great leftovers, too.
Nutrition Facts : Calories 474.3, Fat 23.9, SaturatedFat 6.5, Cholesterol 93, Sodium 252.5, Carbohydrate 35.9, Fiber 3.5, Sugar 4.8, Protein 31
More about "aztec chicken with sweet potato corn mash food"
15 CHICKEN AND SWEET POTATO RECIPES
From allrecipes.com
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH - CHICKEN BREAST …
From worldrecipes.org
AZTEC CHICKEN WITH SWEET POTATO CORN MASH RECIPES
From foodguruusa.com
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH | RECIPE | GRILLED …
From pinterest.com
SWEET POTATO TSIMIS : RECIPES : COOKING CHANNEL RECIPE | COOKING …
From cookingchanneltv.cel30.sni.foodnetwork.com
16 BUDGET-FRIENDLY POTATO RECIPES - REDBOOK
From redbookmag.com
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH | RECIPE
From pinterest.com
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH RECIPE
From scribd.com
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH INSPIRED BY TLAZOLTEOTL
From olivosartstudio.com
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH - EASY COOK FIND
From easycookfind.com
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH - COPY ME THAT
From copymethat.com
CHICKEN BREAST – AZTEC CHICKEN WITH SWEET POTATO-CORN MASH
From mylareid.wordpress.com
HONEY MUSTARD CHICKEN WITH SWEET POTATO MASH RECIPE - BBC FOOD
From bbc.co.uk
CAJUN CHICKEN WITH SWEET POTATO MASH RECIPE | SIDECHEF
From sidechef.com
SWEET POTATO AND CORN CHOWDER RECIPE | GEOFFREY ZAKARIAN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
SWEET POTATO SOUP WITH BLUE CORN TORTILLAS RECIPE | BOBBY FLAY
From foodnetwork.cel30.sni.foodnetwork.com
SWEET POTATO PONE RECIPE | KARDEA BROWN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH RECIPE
From cookthismeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love