Señora Style Chicken Food

SONORA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.
• Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.
• Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.
• Repeat the layers with the remaining ingredients.
• Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.

SENORA CHICKEN AND PASTA

Steps:

• In a large bowl combine the pasta and cheese sauce.
• Toss to coat evenly.
• Place chicken then beans on top of cheesy pasta.
• Sprinkle with the diced tomatoes and green onions.
• Serve.
• Cheese Sauce Directions Melt butter in a medium saucepan.
• Add the onion and garlic.
• Sauté until onion is transparent.
• Stir in flour to make a roux and cook for 5 minutes stirring often.
• Mix the hot water, chicken stock and half and half.
• Add mixture slowly to roux, stirring constantly.
• Cook over medium heat for 5 minutes.
• Add salt to taste, sugar, hot sauce, lemon juice, cayenne and parmesan cheese.
• Stir to blend.
• Do NOT ALLOW TO BOIL.
• Add the Velveeta to sauce and stir until melted.
• Add salsa and sour cream to sauce and blend.
• Makes 5 cups.

SONORA CHICKEN STRUDEL

Steps:

• In a wide frying pan, heat oil over medium low heat until it shimmers. Reduce heat to low and add tomatoes, garlic, chilies, onions and cumin. Cook, uncovered, stirring occasionally, until the mixture is thick, about 30 minutes. Set aside to cool slightly.
• Preheat oven to 400. Butter a 9 x 13 glass pan. In a large bowl, combine chicken, cheddar, sour cream and salt. Stir in tomato mixture. Pour into the pan.
• Working quickly with the Phyllo, lay one sheet at a time over the chicken tomato mixture and brush thinly but thoroughly with melted butter. Continue until you're almost out of butter, then lay the last piece of phyllo and brush with butter. With a sharp knife, cut down thru layers of phyllo to make nine evenly spaced rectangular servings.
• Bake 20 to 30 minutes or until filling is hot and phyllo is golden brown. Serve immediately.

SPICY SONORA CHICKEN & PASTA

Steps:

• Boil the noodles until they are tender, drain & put into a large serving bowl along with the cooked chicken.
• Heat the queso dip, tomato sauce, & black beans in a sauce pan. Pour over the noodles once hot.
• Top with the diced tomatoes & serve hot.

SENORA DILANDA'S HUNTER'S CHICKEN (CACCIATORE)

Steps:

• Put the chicken pieces in a plastic bag with the flour and shake well to coat the meat.
• Heat the oil in a large pot and fry the chicken till just golden all over, remove and set aside.
• In the same pot fry the onions and garlic for 3 minutes.
• Add the tomatoes, finely chopped, along with the tomato paste and the wine.
• Crumble in the stock cube, and add the herbs, capers and olives. Bring to a simmer.
• Add the mushrooms, and stir. Replace the chicken to the pot.
• Place the courgette slices on the top of the chicken, do not stir the courgette in to the dish, it should steam not boil.
• Reduce heat to low and cook till chicken is done. If the sauce thickens too much add a small amount of wine or water to thin the sauce.
• Season to taste.
• Serve with crusty bread.

SEñORA-STYLE CHICKEN

Steps:

• Place ancho pepper on broiler pan and broil 3-4 minutes, turning frequently until skin is charred.
• Place pepper in a paper bag for 15 minutes and peel, seed and chop pepper.
• Rinse under cold water and set aside.
• Heat sesame seeds in heavy nonstick skillet over medium high heat, shaking pan frequently until sesame seeds have turned golden.
• Transfer to a bowl and set aside.
• Heat oil in same skillet over medium high heat.
• Add chicken and sauté 20 minutes, turning occasionally until chicken is well browned and almost cooked throughout.
• Set aside.
• Combine milk, half the cream, roasted peppers and almonds in a heavy saucepan.
• Bring to a boil.
• Transfer to a blender and process until smooth.
• Pour sauce over chicken and simmer over medium low heat 10 minutes.
• Add remaining cream and chicken stock and continue to simmer another 10 minutes until chicken is done.
• Serve chicken with sauce and sprinkle with toasted sesame seeds.
• Serve on a bed of basmati rice so you can enjoy the sauce from the chicken and a green vegetable for a lovely meal.