Mexican Creamy Chicken Mushrooms Over Rice Food

CREAMY CHICKEN AND MUSHROOMS WITH RICE

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove to a bowl and set aside.
• Reduce heat to medium and add onions. Cook, stirring, until softened and translucent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are cooked. Add chicken back in along with garlic. Cook for 1 minute or until fragrant.
• Reduce heat to medium-low and add cream cheese, cheddar cheese, and milk. Continue to cook until cheese has melted and a creamy sauce has formed. Add more milk if desired to thin sauce.
• Serve over cooked brown rice, and garnish with fresh parsley.

MEXICAN ESSENTIALS: CREAMY CHICKEN OVER RICE

Steps:

• 1. PREP/PREPARE
• 2. If you have a skillet big enough to hold the chicken, and then simmer the sauce, use it... It will save cleaning up an additional pot.
• 3. Dried versus Fresh Peppers If you are using dried peppers cut off the stems and attempt to shake out as many seeds as you can. Then, soak in warm water for about thirty minutes, open them up and remove any remaining seeds; finally, chop and reserve. If you are using fresh pepper, remove the stems, the seeds and dice.
• 4. Are Dried Peppers Hotter than Fresh? That depends on how you are measuring them. Fresh peppers contain a lot of water; dried obviously do not. For every pound of dried peppers, it would take 10 pounds of fresh to equal the same heat level. But that is a bit misleading. When you dry out a pepper it loses 90% of its weight to the evaporation of water; however, capsaicin, the part of the pepper that makes the heat, does not evaporate. So, a fresh 10-ounce pepper, once dried, would weigh 1 ounce, but it would still be just as hot.
• 5. Gather your ingredients (mise en place).
• 6. Add the oil and butter to a skillet over medium heat.
• 7. Add the chicken thighs, and sauté until beginning to brown, 3 - 4 minutes per side.
• 8. Remove from the pan and reserve.
• 9. Add all the sauce ingredients to the pan (except the can of tomatoes) and allow to simmer until the veggies soften, about 8 - 10 minutes.
• 10. Canned tomatoes are already cooked, so there is no need to add them at this point.
• 11. Let cool for 10 minutes, place into a food processor (along with the canned tomatoes) and process until smooth.
• 12. You can leave it slightly chunky, if you prefer.
• 13. Cut the chicken into strips, add them and the sauce to the bowl of a slow cooker, then cook on low for 3.5 - 4 hours.
• 14. After the allotted time, open the cooker and add the finishing touch ingredients.
• 15. Give the mixture a stir and slow cook for an additional 30 minutes.
• 16. Do a final testing for proper seasoning.
• 17. PLATE/PRESENT
• 18. Serve over rice or noodles with some crusty bread and a small side salad. Enjoy.
• 19. Keep the faith, and keep cooking.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

CREAMY MEXICAN CHICKEN & RICE CASSEROLE

Steps:

• Prepare chicken and rice.
• Preheat oven to 350°F Mix together soups, tomatoes, and broth.
• In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
• Top with crushed chips.
• Bake for 45 minutes or until bubbling; serve over rice.
• NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.

CHICKEN, MUSHROOMS AND RICE

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

POLLO A LA CREMA

Steps:

• Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
• Add cream, mushrooms, paprika & chicken base.
• Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
• Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
• Serve hot with warmed flour tortillas and Spanish Rice.

MEXICAN RICE SOUP WITH MUSHROOMS

Steps:

• Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
• Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
• Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
• Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.

MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET

Steps:

• Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
• Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
• Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
• Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
• Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
• Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
• Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.