Southwestern Chicken Dinner With Zippy Corn Pudding Food

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

SOUTHWEST CHICKEN SKILLET DINNER

Steps:

• Heat a large saute pan over medium heat. Add olive oil then the onion and peppers. Saute for 4-5 minutes, until softened. (Prep your other ingredients while that's going in the pan.) Then add the garlic and saute for another 30 seconds or so, until fragrant.
• Add the black beans, corn and chicken to the pan. Add all of the seasonings (chili powder through black pepper). Stir to combine and let everything warm through for 2-3 minutes.
• Add the lime juice and turn off the heat. You're ready to serve with your favorite toppings!

ZIPPY CHICKEN AND CORN CHOWDER

Steps:

• In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended., Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes., Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).

SOUTHWEST CHICKEN DINNER

Steps:

• In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.

SOUTHWESTERN CORN PUDDING

Steps:

• Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
• Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
• Also known as a California chili; available at Latin American markets and many supermarkets.

ZIPPY CHICKEN CORN CHOWDER

Steps:

• In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned and until no longer pink; Remove from pan, set aside and keep warm. , In the same pan, saute red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes until thickened and potatoes are tender., Stir in the corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil).

SOUTHWESTERN CHICKEN CORN PUDDING

Steps:

• Preheat oven to 400 degrees.
• Coat a 9-inch pie plate with nonstick cooking spray. Set aside.
• In a medium mixing bowl, stir together chicken or turkey, corn, and drained chile peppers.
• Spread mixture into the prepared pie plate.
• In the same bowl, stir together the eggs and milk.
• Beat in flour, salt, and black pepper.
• Pour over the chicken mixture.
• Bake uncovered at 400 degrees for 25 to 30 minutes or until top is set and lightly browned.
• Sprinkle with cheese and bake for 2 to 3 minutes more or until cheese melts.
• If desired, serve with salsa and sour cream. If desired, garnish with cilantro.

SOUTHWESTERN CORN PUDDING

Steps:

• Combine first 5 ingredients.
• Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn, green chiles, and cheese. Pour mixture into lightly greased 9x13 casserole dish.
• Microwave on high about 10 to 15 minutes Stir every two minutes until mixture is set.
• *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
• Note: If making 1/2 of recipe, use 8 x 8 dish.

SOUTHWESTERN CHICKEN AND CORN SOUP

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
• Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.
• Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes
• Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
• Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.

SOUTHWESTERN CHICKEN DINNER WITH ZIPPY CORN PUDDING

Steps:

• Corn Pudding:.
• Grease a large pan.
• Combine your cheese, bell pepper, chiles and the onions with the corn.
• When the corn bread is cool enough to cut, use a bread knife and cut it into one-inch cubes or even just crumble it up. Set aside in a large bowl.
• In a separate small bowl, mix the buttermilk, 1/2 cup enchilada sauce, eggs and salt with a whisk until it's fully combined.
• Pour this over the cornbread.
• Add the corn mixture and make sures all of the corn bread soaks up the juices.
• Leave it to soak for at least 20 minutes or even over night.
• Spread the pudding over the bottom of the pan.
• Chicken:.
• Clean and dry the breasts.
• Grease a large pan.
• Evenly sprinkle the chicken with your dry rub. (The amount used is up to you.).
• Drizzle the meat with enchilada sauce and pour the rest into the bottom of the pan around the chicken.
• (Don't drown the chicken in the sauce or you'll wash off the rub. You also want your chicken partially exposed so it does brown in places.
• Scatter the green onions and the sliced chilies on the top of the chicken.
• Put the chicken and the corn pudding in the oven at 375 degrees for one hour or until the chicken is done.
• At the 30 minute point, add the zucchini to the chicken.
• At the one-hour point turn off the oven and let it all rest until you're ready to serve. (This is especially good when the chicken's very close to being done but you don't want it to burn or dry out.).
• When ready to serve, put a heaping spoonful of corn pudding next to the chicken along with a spoonful of the veggies. Drizzle any gravy that's formed in the bottom of the pan over the chicken and pudding if desired.
• Serve a salad on the side. Don't forget the sour cream!
• Note: You can prepare the cornbread the night before.