CHICKEN, SWEET POTATO AND BLACK BEAN TOSTADA
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add sweet potato and onions. Cook, stirring often, until potatoes and onions start to brown, about 5 minutes. Reduce heat to low and cook, stirring often, until sweet potato is tender, about 15 minutes. Add chili powder, oregano, garlic salt and pepper. Toss to coat and cook 1 minute more. Stir in chicken and 1/4 cup water. Let cook about 5 minutes.
- Toss cabbage with lime juice in a large bowl and season with salt.
- Place tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple tablespoons of refried beans over each tostada and top with chicken mixture and cabbage. Serve with hot sauce, if using.
LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR
To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese melts and sizzles. Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.
Provided by Sarah Jampel
Categories vegetables, main course, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
- Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
- Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED CHICKEN WITH BLACK BEANS AND SWEET POTATO
From Cookthink.com I haven't tried it yet, but it sounds great and I wanted to add it to my cookbook.
Provided by nsomniak6
Categories Chicken Breast
Time 45m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Prep all the ingredients and season both sides of the chicken with a sprinkling of salt and pepper.
- Heat the oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken thighs to the pan.
- Leave them alone to brown deeply, about 4 minutes. Turn and brown them on the other side for a couple minutes, then remove them to a plate.
- Reduce the heat to medium and add the onions, jalapeño, cumin, and coriander. (You may need to add a little oil.).
- Sauté until the onions are soft, about 5 minutes.
- Put the chicken back in the pan.
- Scatter the sweet potatoes and black beans around the chicken.
- Pour the broth in the pan, then cover and cook until the sweet potatoes are tender and the chicken reaches an internal temperature of 160F, 15-20 minutes.
- Meanwhile, prep the lime and cilantro. Just before you serve the chicken, stir the zest, juice and cilantro into the pan.
Nutrition Facts : Calories 270.6, Fat 7.3, SaturatedFat 1.4, Cholesterol 57.3, Sodium 92, Carbohydrate 30.2, Fiber 8.9, Sugar 2.9, Protein 22.3
BRAISED CHICKEN WITH MUSHROOMS
Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
- Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
- Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
- Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.
Nutrition Facts : Calories 294 g, Fat 10 g, Protein 43 g
SIMPLE BRAISED CHICKEN
This is one of the first recipes I made as a young bride. 20 years later I still serve this from time to time. It is simple and quick to prepare - which is a plus on busy nights. We enjoy it with white or fried rice and a steamed vegetable. (ZWT3 - USA West asian cooks have influenced the cuisine).
Provided by Acerast
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, brown chicken and garlic lightly in the oil.
- Add mushrooms, cover and cook 5 minutes.
- Add sherry, cook uncovered until liquid is almost entirely absorbed.
- Add soy sauce, cover and cook gently 20 minutes or until chicken is tender.
SLOW COOKER LATIN CHICKEN
Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness.
Provided by UpstateNY Cooker
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
- Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.
Nutrition Facts : Calories 591.4 calories, Carbohydrate 56.9 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 15.4 g, Protein 50.2 g, SaturatedFat 4.6 g, Sodium 980.2 mg, Sugar 11 g
SLOW COOKER LATIN CHICKEN W/ SWEET POTATOES AND BLACK BEANS
From Good Housekeeping magazine. I am cooking it right now, so I haven't tried it, but it sounds so good! I substituted chicken breasts for the thighs and 1/2 tsp of chipotles in adobo for the paprika.
Provided by Chef Romie
Categories One Dish Meal
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
- Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
- While chicken is cooking put beans and sweet potatoes in slow-cooker.
- Place chicken on bean mix in slow-cooker.
- In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
- Pour this over chicken in crock pot.
- Cover with lid and cook on low 8 hrs or 4 hrs on high.
- Remove chicken to platter. Gently stir red pepper into potato mixture.
- Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.
Nutrition Facts : Calories 561.3, Fat 10.1, SaturatedFat 2.5, Cholesterol 188.2, Sodium 1053, Carbohydrate 59, Fiber 14.6, Sugar 7.2, Protein 57.8
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