CHICKEN WITH PEPPERS AND ONIONS
Make and share this Chicken With Peppers and Onions recipe from Food.com.
Provided by CookinMamaof3
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
- Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
- To another skillet, add remaining olive oil and butter.
- Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
- Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
- Place peppers and onions over chicken and serve.
Nutrition Facts : Calories 413.9, Fat 27.1, SaturatedFat 9.6, Cholesterol 105.8, Sodium 297.2, Carbohydrate 7.7, Fiber 1.6, Sugar 3.3, Protein 34.5
CHICKEN CON RAJAS
Make and share this Chicken Con Rajas recipe from Food.com.
Provided by lik2fish
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.
- Put milk, soup, and remaining 3 chilies in blender and blend until smooth.
- Whisk in sour cream.
- Melt butter in Dutch oven over medium heat and add olive oil and chicken.
- Season with salt and pepper.
- Saute until chicken is done; remove chicken and set aside.
- Add onions to same pan and saute for 3 minutes; add mushrooms and cook until tender.
- Add chilies and chicken and heat through.
- Add soup mixture.
- Cover and heat over medium for 5 minutes.
- Season to taste.
- Top with grated cheddar cheese.
- Bake at 350 degrees Fahrenheit for 15 to 25 minutes or until hot.
- Serve with Mexican rice, warm flour tortillas and a leafy green salad.
Nutrition Facts : Calories 553.8, Fat 43.8, SaturatedFat 21.6, Cholesterol 145.5, Sodium 641.8, Carbohydrate 11.3, Fiber 0.7, Sugar 5, Protein 29.5
CHICKEN BREASTS CON RAJAS
Make and share this Chicken Breasts Con Rajas recipe from Food.com.
Provided by CaliforniaJan
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken breasts with 1 teaspoon salt and the pepper. Melt the butter and oil in a large skillet and saute the chicken lightly over moderate heat for 3 - 4 minutes on each side or until they are lightly browned. Remove the chicken from the pan. In the same pan saute the onion for 5 minutes until soft but not browned. Slice the chiles into long strips and add half of them to the pan with the onion. Add the salsa and cook over a low flame for 8 - 10 minutes or until the sauce is thickened slightly.
- Meanwhile, place the remaining sliced chiles in the blender with the milk and 1/2 teaspoon salt. Blend at low speed until smooth. Add the sour cream and blend again. Place half the chicken on the bottom of a 2 quart casserole. Cover them with half the onion-chile mixture and half the sour cream sauce. Repeat the layers.
- Mix the grated cheeses together and sprinkle on top of the chicken mixture. Bake uncovered in a preheated 350 F oven for 30 minutes. Serve directly from the casserole.
- Note that the amount of chiles in the recipe makes a mild/medium spicy dish -- add or delete chiles to taste.
Nutrition Facts : Calories 520, Fat 36, SaturatedFat 18.6, Cholesterol 139.6, Sodium 859, Carbohydrate 11.4, Fiber 1.2, Sugar 3.8, Protein 38
POLLO CON RAJA (MEXICAN CHICKEN)
This is one of my Mom's favorite recipes. It is great. I love to make it with variations. Sometimes just with tortillas. Other days I make it into a burrito with yellow rice filling under the chicken.
Provided by whyamiawake
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Fry chicken strips in oil and butter until golden brown. Remove from pan.
- Fry onion and chili strips til onions are clear.
- In blender, combine chicken soup, can of chopped chilies and sour cream -- blend to a green sauce.
- Spray casserole dish (9 x 13) with Pam.
- Mix all ingredients together (saving some cheese for top) and pour into pan.
- Add saved cheese to top.
- Bake at 350 F for 30 minutes.
Nutrition Facts : Calories 682.8, Fat 50.9, SaturatedFat 22.2, Cholesterol 164.5, Sodium 707.7, Carbohydrate 15.5, Fiber 1.5, Sugar 5.5, Protein 41.6
RAJAS CON CREMA
Chile poblanos with onions and creme. This is a recipe that is very easy to make, and depending on the chilies, can be very spicy or mild. If the chilies are too hot, add more cream.
Provided by CunSwim
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the chilies with the onions until soft, about 10 minutes.
- Add corn and chicken base and stir.
- Add the cream, let simmer 10 to 15 minutes.
- Serve warm with corn tortillas.
- Can be prepared ahead and reheated in the microwave.
Nutrition Facts : Calories 144.5, Fat 12.6, SaturatedFat 5.6, Cholesterol 16.9, Sodium 38.7, Carbohydrate 7, Fiber 0.8, Sugar 2.7, Protein 2.1
POLLO A LAS RAJAS
Pollo a las Rajas is a hearty dish of chicken and vegetables. This is from the San Angel Inn restaurant in the Mexican Pavilion at Epcot's World Showcase. It was posted in a local newspaper.
Provided by Mercy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken breast halves with garlic, salt, and black pepper.
- Place the chicken breast halves in a roasting pan (uncovered) and cook in the oven at 350°F for 20 minutes or until cooked.
- In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating; Peel skin from poblano pepper; Make a slit and remove all the seeds.
- Slice onion, bell pepper, and poblano pepper into strips.
- In a heavy skillet heat remaining 3 tablespoons of oil, and add chorizo, garlic, onion, and peppers.
- Cook over medium high heat stirring occasionally until onions and peppers are soft.
- Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.
- On ovenproof serving dishes, place 3/4 cup of vegetable mixture.
- Top with roasted chicken breast.
- Sprinkle 1/4 cup Monterey Jack cheese on each serving plate.
- Broil until cheese melts and turns golden.
- Serve.
POLLO A LA CREMA
My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount.
Provided by GrammaJeanne
Categories Chicken Breast
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
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.
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