Skillet Roasted Chicken With Pico De Gallo Food
SKILLET-ROASTED CHICKEN WITH PICO DE GALLO
We love roasting chicken in our Lodge® cast iron pans, but were looking to spice it up a bit and came up with this dish--it's very easy. It was definitely a crowd-pleaser and I'm already being asked to make it again! I just made this for the two of us, but the recipe would be easily scalable!
Provided by AmyLeighNY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
- Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.
- Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.
- Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.
- Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Plate chicken and top with pico de gallo.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 20.4 g, Cholesterol 58 mg, Fat 26.5 g, Fiber 6.1 g, Protein 19.3 g, SaturatedFat 4.6 g, Sodium 2397.9 mg, Sugar 6.7 g
PICO DE GALLO CHICKEN QUESADILLAS
Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.
Provided by Tony Cortez
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
- In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
- Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
- In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 72.8 g, Cholesterol 65 mg, Fat 29.1 g, Fiber 6.7 g, Protein 31 g, SaturatedFat 10.9 g, Sodium 978.5 mg, Sugar 7.2 g
PICO DE GALLO CHICKEN SKILLET
A nice Mexican-y chicken recipe that you can make any time of year, using canned tomatoes. It was published in our local newspaper, The Bangor Daily News, and would benefit from being served with rice that you can pour all the lovely sauce over!
Provided by lecole54
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the chicken breasts all over with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until browned.
- Meanwhile, stir together the tomatoes (with juices), jalapeno, garlic, cilantro, scallion and lime juice. Pour over the chicken breasts. Cover, and cook for 10-15 minutes until cooked through.
- Serve immediately.
Nutrition Facts : Calories 248.1, Fat 14.1, SaturatedFat 3.5, Cholesterol 72.6, Sodium 78, Carbohydrate 5.1, Fiber 1.5, Sugar 3, Protein 24.8
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