COLD SOUTH AMERICAN CHICKEN & POTATO DISH
I love the flavor of this simple summer dish. Be careful with the cilantro it is an acquired taste. Wonderful do ahead in the AM and assemble it just before dinner. I like to do this dish with leftover roast beef too. It is hearty enough on it's own but I like to serve it with balsamic tomato slices, sweet onion slices, floral carved radishes and a bit of green salad.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan combine the broth, potatoes, lemons, Jalapeno peppers and cumin. Bring to a boil, reduce heat cover and simmer 5 minutes.
- Add chicken, keep covered and simmer for 15 minutes or a bit longer.
- The chicken should be cooked through and the potatoes tender.
- Remove from the heat, add cilantro and allow the chicken and potatoes to cool in the broth. (Do this early in the day and assemble just before dinner) Save 3/4 cup of broth drain remainder, discard the jalapenos, cilantro and lemons. Shred the chicken into thin strips.
- Mound the potatoes in the center of a large platter, cover with the shredded chicken and decorate with the eggs, red pepper strips olives and the 4 green onions. Serve with leftover broth and your favorite salsa on the side.
Nutrition Facts : Calories 374.9, Fat 6.1, SaturatedFat 1.6, Cholesterol 171.8, Sodium 1176.8, Carbohydrate 44.3, Fiber 8.8, Sugar 6.1, Protein 39.6
SOUTH OF THE BORDER CHICKEN CASSEROLE
I found this recipe about 4 years ago on a website (submitted by Teresa Johnson). The website doesn't look like it is still around, but this recipe is so good, I had to share it. Not for the calorie conscious, but nice for a treat now and then!!!
Provided by PrincessMommy
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Blend together sour cream, cream cheese, cottage cheese.
- Add soup, salt, garlic powder, chilies, chicken, rice, cheeses, tomatoes and black olives (if using).
- Spray a 9x13-inch pan with non-stick spray and pour combined ingredients into pan. Bake at 350° for 30 minutes.
AMERICAN CHICKEN CASSEROLE
Make and share this American Chicken Casserole recipe from Food.com.
Provided by Wilfong
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in a 9 x 13-inch baking pan.
- Top with cheese.
- Combine soup with milk; spread on chicken.
- Combine stuffing and butter; sprinkle over soup mixture.
- Bake, uncovered, @ 350 degrees for one hour.
Nutrition Facts : Calories 654.2, Fat 44.1, SaturatedFat 19.4, Cholesterol 197.9, Sodium 998.6, Carbohydrate 8.4, Sugar 0.4, Protein 53.9
SOPA DE POLLO (CENTRAL/SOUTH AMERICAN CHICKEN SOUP)
I have been eating this soup since I was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas.
Provided by Chef Sarita in Aust
Categories Stocks
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- On medium high heat in a Very large pot, add oil and heat. Once oil is heated, add bell pepper, onion and celery. Saute for about 1 1/2 minutes. Add chicken pieces and brown for about 6-8 minutes (raising the heat to high heat if neccesary to brown chicken if medium heat is causing to much moisture to build up and not enough browning). Add 6 cups of water to the pot.
- Bring the soup to a quick simmer and then add the rest of the veggies to pot EXCEPT for the cabbage (the yucca should go at the very top of the pot as it has a tendency to stick to the bottom of the pot). If there is not enough water to cover the veggies, this is the time to add a bit more water. Once veggies are in the pot, season the soup with both of the chicken bullions, cumin and black pepper to flavor. Add some salt if neccesary.
- Carefully add the quartered cabbage to the pot, being careful to try and keep the leaves together. Place a lid on the pot and cook on medium high for about 20-25 minutes or atleast UNTIL the potatoes/chayote squash are tender. Add the cilantro at the last 10 minutes of cooking.
- Serve with white rice. The plaintain is peeled when the person eats it. The peel helps keep the plantain from getting all mushy during the cooking and it gives the soup a different apeal.
Nutrition Facts : Calories 614.7, Fat 30.5, SaturatedFat 8.5, Cholesterol 138.6, Sodium 1477.1, Carbohydrate 47.5, Fiber 7.4, Sugar 13.8, Protein 40.3
SOUTHERN CHICKEN NOODLE CASSEROLE
This is a really yummy Chicken & noodle casserole. Especially good , if you love sauteed mushrooms as I do. I got this recipe from about.com .I highly recommend . Simple, easy and good. I served it with garlic bread and it would be great with a salad too. I used about a breast and a half of left over boneless breast chicken from fried chicken the night before. I omitted the pimientos .
Provided by Desert Mermaid
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions and drain. Meanwhile , in a large skillet , melt butter iover low heat. Saute mushrooms . Blend in flour, stirring until smooth. Gradually add broth, milk , pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered ( or pammed) 2 1/2 quart casserole , combine noodles, chicken and sauce. Sprinkle parmesan cheese over top . Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven.
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