CITRUS-GARLIC ROASTED CHICKEN
Provided by Claire Robinson
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
- Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
- Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
ROASTED GREEN CHILES
Chiles are a Mexican food staple and are found in numerous recipes. They are charred and then steamed, making removing the skin easier.
Provided by Chelsie Kenyon
Categories Ingredient
Time 30m
Yield Servings based on your recipe
Number Of Ingredients 1
Steps:
- Gather the ingredients.
- Begin by preparing your heat source. You will need something extremely hot to char the chiles with. An open flame-such as a grill-is best, but you can also roast them in a hot pan or under a broiler.
- Turn up the heat and begin roasting chiles by turning them frequently over heat source. Roast them until the skins are blackened and blistering.
- The skins do not need to be solid black, just blackened in areas and the rest of the skin should appear loosened and browned.
- It should take about 10 minutes over an open flame or in a broiler, and 15 to 20 minutes if you roast them in a pan.
- Once skin is thoroughly charred, remove chiles from heat source and place in a bowl.
- Cover bowl loosely to allow hot roasted chiles to create steam. You can cover bowl with aluminum foil, a lid, or a dishtowel.
- Let chiles steam for about 10 minutes. This helps to loosen skins even more, but this step can be skipped if time is of the essence.
- When chiles have cooled enough to where you can touch them, begin peeling off the skin. It should peel off easily, but if it is being stubborn, you can run the chile under warm water while peeling. This will remove some of the chiles flavorful oils and should only be done if the skin is hard to remove.
- If you are using green chiles for rellenos (stuffed chiles), use a knife to cut a 2-inch slit from stem and down side and use a spoon to carefully scoop out seeds. Roasted chiles tear very easily, so go slowly and take your time.
- If using the chiles for anything else, you can cut off stem portion and slit remaining chile down the entire side to open it up.
- Use a spoon to scrape off seeds. Discard seeds and stems and use roasted green chile in your recipe.
Nutrition Facts : Calories 41 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 2 g, Fat 0 g, ServingSize Servings based on your recipe, UnsaturatedFat 0 g
GREEN CHILE CHICKEN CASSEROLE
Easy to make with chicken or leftover turkey. Can also be made ahead and frozen, but increase baking time (cook covered for 1 hour, remove foil and then bake until bubbly and slightly browned on top).
Provided by SharleneW
Categories Chicken
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray bottom of large saucepan with cooking spray and saute garlic and onion until onions are soft.
- Add chicken broth, green chiles, sour cream, salt, cumin black pepper and soup stirring with a whisk.
- Bring to a boil, stirring constantly.
- Remove from heat.
- Spread 1 cup of soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
- Arrange 4 tortillas over the top of soup mixture (it doesn't matter if there are some gaps--I end up tearing some in halves and fourths to spread them out with very little overlap or gaps--placing torn sides against flat sides of pan.).
- Repeat layers (3 tortilla layers topped with 1/4 of remaining soup mixure, 1 cup chicken and 1/2 cup cheese.
- Bake at 350°F for 30 minutes or until bubbly.
Nutrition Facts : Calories 483.4, Fat 26.7, SaturatedFat 12.7, Cholesterol 107.3, Sodium 1422.6, Carbohydrate 27, Fiber 2.9, Sugar 2.7, Protein 34.1
ROASTED GREEN CHILE-CHICKEN ENCHILADAS
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
- Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
- Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
- To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
- Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
GREEN CHILE CHICKEN CASSEROLE
I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
- Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
- Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
- Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g
GREEN RICE WITH GREEN CHILES
Rice cooked with green chiles, cilantro, and tomatillos. Goes great with fajitas.
Provided by QuantumLeek
Categories Side Dish Rice Side Dish Recipes
Time 48m
Yield 6
Number Of Ingredients 10
Steps:
- Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
- Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 39.9 g, Cholesterol 2 mg, Fat 5.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 806.9 mg, Sugar 1.7 g
BAKED RICE WITH GREEN CHILIES
This recipe can be spicy or mild by adjusting the amount of chilies. You can also adjust the calorie and fat content by using low or fat free sour cream and cheese. Anyway you make it, this recipe is creamy and delicious.
Provided by Geema
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients in an ungreased 2 quart casserole.
- Bake uncovered about 30 minutes or until heated through.
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