Chicken Patties With Roasted Tomato Salsa Food

MEXICAN CHICKEN WITH ROASTED TOMATO SALSA

Steps:

• Pre-heat your broiler.
• Place the tomatoes, onions, jalapeño and garlic on a cookie sheet.
• Drizzle the onions with a bit of vegetable oil.
• Broil the vegetables until the garlic skins are coloured and the garlic softens.
• Remove the garlic and continue broiling the tomatoes start to blacken. Turn your jalapeños regularly and watch the onions. I can't tell you how long this takes. I don't know how mean your broiler is.
• Combine the roasted vegetables with the cilantro in a food processor and whiz until you get a smooth salsa texture.
• Add lime and salt to taste.
• Combine all the spice mix ingredients and mix.
• Pre-heat your oven to 400F.
• Pre-heat a cast iron or similar frying pan large enough to hold the chicken in a single layer.
• Rub a bit of oil on the chicken and season with the spice mix.
• Roast the chicken until done. For breasts you want an internal temperature of 165F. For thighs go to 175F.
• Remove the pan from the oven, remove the chicken and spoon off the visible fat. Be careful to leave all those brown bits and any liquid in the pan.
• Place the pan over medium heat. Place a towel or something on the handle because you will grab it and burn your hand badly if you don't.
• Add about 1 1/2 - 2 cups salsa to the hot pan, stirring up all those brown bits. These are the flavour bombs. Cook for about 1 minute.
• Add enough chicken stock to get to a saucy consistency and bring to a simmer.
• Taste and adjust for salt.
• To serve, spoon the sauce onto a plate and top with the roasted chicken.

CHICKEN PATTIES WITH ROASTED TOMATO SALSA

Steps:

• Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan coated with cooking spray; brush with 2 teaspoons oil and sprinkle with 1/4 teaspoon salt. Turn tomatoes cut side down. Bake at 425° for 30-40 minutes or until edges are well browned. Cool slightly. Remove and discard tomato peels., Place cilantro in a food processor; cover and process until coarsely chopped. Set aside 1/4 cup cilantro for chicken patties. Add the roasted tomatoes, adobo sauce and 1/4 teaspoon salt to the food processor; cover and process just until chunky. Place salsa in a small bowl; set aside. , For chicken patties, in same food processor, combine 1-1/2 cups chicken and zucchini. Cover and process just until chicken is coarsely chopped. Add the bread crumbs, mayonnaise, pepper, reserved cilantro and remaining chicken and salt. Cover and process just until mixture is chunky. , Shape into eight 3-in. patties. In a large nonstick skillet coated with cooking spray, cook patties in remaining oil for 4 minutes on each side or until golden brown. Serve with salsa.

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
• While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
• When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
• To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

PAN SEARED CHICKEN WITH ROASTED TOMATO SAUCE

Steps:

• Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
• Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
• While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
• In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
• Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
• In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
• To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
• Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
• Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

BEST CHICKEN PATTIES

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

CHICKEN BREAST WITH ROASTED TOMATILLO SAUCE

Steps:

• Lightly oil a rimmed baking sheet or baking pan and roast tomatillos and jalapeno or chilies under a hot broiler, 4 inches or so from the heat source, 3 to 4 minutes, or until they are blistered and splotchy brown with, maybe, a few black spots. Turn them and roast on the other side. Cool, then transfer tomatillos and chilies to a food processor fitted with the metal blade or blender along with any of the juices on the pan. Process or puree until smooth.
• Meanwhile, over medium heat in a heavy-bottomed saucepan, heat 2 tablespoons olive oil. Add onions and garlic and cook, stirring, about 6 minutes until golden brown. Raise heat to medium high, add tomatillo puree and cook 3 minutes until sauce darkens and is very thick. Add broth, brown sugar and 1/4 cup cilantro. Stir, reduce heat and simmer, uncovered, 10 minutes or until sauce thickens. Season with salt and pepper. Set sauce aside.
• Season chicken liberally with salt and pepper. Heat 3 tablespoons olive oil over medium-high heat in an oven-proof skillet large enough to hold chicken in one layer. Add chicken, skin side down, and cook 5 minutes until skin is richly browned. Turn and cook on bone side 2 minutes or so. Remove chicken from pan and pour out all but 1 tablespoon fat. Add tomatillo sauce and bring to a simmer. Nestle chicken pieces, skin side up, in the sauce, place in preheated 375-degree oven and bake 15 minutes, or until chicken is cooked. (Check with point of a small knife near the bone to make sure chicken is cooked through.)
• Place one piece of chicken in each of four shallow bowls, spoon sauce around, top with crema or queso fresco and sprinkle remaining cilantro over.

ROASTED TOMATO SALSA

Steps:

• Heat oven to 180.
• Roughly chop tomatoes, shallots, capsicum, garlic and chilies (remove seeds for less heat).
• Place in a lined baking tray and lightly brush with oil.
• Bake in oven until tomatoes and capsicum start to blacken.
• Meanwhile lightly toast cumin seed in a pan until aroma is noticeable. Remove from heat and grind.
• Place all ingredients into a blender. Blend to combine but not to puree.

CHICKEN PATTIES

Steps:

• In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties. Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.