CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes and limes make the dish especially fiesta-ready.
Categories Food Processor Chicken Potato Tomato Broil Sauté Kid-Friendly Quick & Easy Dinner Lunch Tortillas Chile Pepper Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Begin filling:
- Preheat broiler.
- Soak ancho chiles in boiling water (1 cup), 5 minutes.
- While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
- Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
- Heat tortillas:
- Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
- Boil potatoes:
- Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
- Finish filling:
- Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
- Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
- Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
- Gently stir in potatoes and reheat.
- Serve chicken and potatoes with warm tortillas and accompaniments.
PRESSURE COOKER SPICY MEXICAN CHICKEN
This Spicy Mexican Shredded Chicken is extremely easy to make in a pressure cooker or an instant pot, great for meal prep, and the perfect back pocket recipe for easy Mexican dinners! It's also incredibly flavorful, ready to go in just 25 minutes, and naturally gluten-free!
Provided by Lavina
Categories Chicken
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and pepper to taste. Heat olive oil in a pressure cooker over medium high heat. Once hot, place the chicken breasts in the pressure cooker and briefly sear for half a minute on each side.
- Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
- Lower to heat to medium-low and cover the pressure cooker. Cook for 15-20 minutes (3-4 whistles), and then turn off the heat.
- Allow the pressure to release naturally (this should take 8-10 minutes), then remove the lid of the pressure cooker.
- Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pressure cooker and add the chopped coriander (if using). Stir to combine.
- Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
- Season chicken breasts with salt and pepper to taste. Select the 'Sauté' function on the instant pot. Once the pot displays 'Hot', add olive oil in the inner pot and heat for a minute. Place the chicken breasts in the pot and briefly sear for half a minute on each side.
- Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
- Select the 'Cancel' function and close the lid. Make sure that the vent is in 'Sealing' position. Select 'Manual' and adjust the +/- buttons to set the cook time to 20 minutes.
- Once cooking has completed, allow the pressure to release naturally. Remove the lid.
- Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pot and add the chopped coriander (if using). Stir to combine.
- Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
Nutrition Facts : ServingSize 3/4 cup, Calories 181 calories, Sugar 2.1g, Sodium 611.3mg, Fat 6.1g, SaturatedFat 1g, UnsaturatedFat 4.0g, TransFat 0g, Carbohydrate 1g, Fiber 0.3g, Protein 22.7g, Cholesterol 73mg
MEXICAN CHICKEN-SCALLOPED POTATOES CASSEROLE
Scalloped potatoes get a Mexican twist in this hearty, easy-to-assemble casserole. Loaded with shredded chicken, potatoes and green chiles in a chili-cheese sauce, these Mexican chicken scalloped potatoes are bursting with flavor and the perfect touch of heat. Bring them along to your next potluck, or serve them up as a fun, spicy dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
- Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
- Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.
Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 1/3 Cups, Sodium 1260 mg, Sugar 3 g, TransFat 1/2 g
SPICY MEXICAN CHICKEN WITH POTATOES
This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.
Provided by English_Rose
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
- Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
- Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
- Serve garnished with chopped cilantro and warm flour tortillas if required.
Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5
SPICY CHICKEN AND POTATOES
I came up with this recipe one night for my husband. I didn't want to have to run to the store for ingredients, and I already had all the things I needed in my fridge or pantry. It takes some time to cook, but it is SO easy to make.
Provided by cookin_jolley
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean chicken of any excess fat and rub with 1/8 teaspoon black pepper and a pinch of salt. Heat olive oil on high in a large skillet and fry both sides of chicken until golden brown. Remove chicken from pan.
- Melt the butter on medium high in the same pan and saute the onion until translucent. Add garlic and continue cooking for another minute or two. Toss in potatoes and cook covered on medium high until most of the butter is absorbed, about ten minutes.
- Pour in chicken stock and white wine being sure to scrape the bottom of the pan. Put the chicken back in and shuffle contents so the chicken rests on the bottom.
- Sprinkle the mixture with half of the onion powder, half of the garlic salt, half of the cheyenne pepper and half of the black pepper. Bring to a boil then reduce heat to medium low and simmer covered for 15 minutes stirring occasionally.
- After 15 minutes flip chicken and sprinkle with remaining seasonings and salt to taste. Recover and continue cooking until potatoes are tender, about 10 minutes. Add extra chicken stock or water if needed.
- Serve by itself or with a green salad.
Nutrition Facts : Calories 606.4, Fat 18.8, SaturatedFat 8.8, Cholesterol 71.9, Sodium 487, Carbohydrate 63, Fiber 6.5, Sugar 8.8, Protein 25.8
CHILLI, GARLIC & OREGANO SPATCHCOCK CHICKEN WITH CHIPOTLE AïOLI
Take simple ingredients beyond the norm with this fabulous spicy, herby spatchcock chicken with chipotle aïoli. Serve with sweet potato wedges and salad
Provided by Diana Henry
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- To spatchcock the chicken, set the bird on your worktop, breast-side down, legs towards you. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone. Remove the backbone and keep it for stock (freeze until you've gathered three or four). Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. You'll feel it breaking and flattening under your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird.
- Using a pestle and mortar, pound the garlic to a purée with some sea salt flakes. Add the chilli, oregano, extra virgin olive oil and some pepper. Put the chicken in a dish or roasting tin that will fit in your fridge. Gently loosen the skin of the breast, pushing your fingers in between the skin and the flesh. Work your way under the skin, over the legs too, and spoon some of the garlic and herb mixture in under the skin, then spread it all over the chicken, on both sides. Cover with cling film and put in the fridge for a few hours.
- Mix the egg yolk, mustard and crushed garlic together in a bowl. Using electric beaters or a whisk, start gradually adding the oils in little drops. Make sure that each drop has been incorporated before you add the next. If your mixture splits, just start again with a new egg yolk, and gradually add the curdled mixture to it. Add the chipotle paste, lemon juice to taste and seasoning. Cover and keep in the fridge for up to 4 hrs.
- Heat oven to 180C/160C fan/gas 4. Lay the chicken in a roasting tin, breast-side up. Season all over and roast for 1 hr, basting a few times during cooking. To check that the chicken is cooked properly, pierce the bird between the leg and the body - the juices should run clear. Cut into serving pieces and serve with the chipotle aïoli. Roasted sweet potato wedges and a green salad are brilliant on the side. Any leftover aïoli will keep covered in the fridge for two days.
Nutrition Facts : Calories 722 calories, Fat 57 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.5 milligram of sodium
MEXICAN CHICKEN WITH POTATOES
Go Mexican with this speedy supper. And it's filling so perfect for feeding the whole family. Serve with chopped coriander, sour cream and corn tortillas.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the olive oil in a large frying pan and fry the chicken, onion and potatoes for 5 minutes.
- Add the red pepper, chipotle paste, black beans, chopped tomatoes to the water; bring to a boil and transfer to a casserole dish.
- Add the chicken, onion and paste mixture.
- Cover and bake for 45 minutes, stirring half way through, or until potatoes are tender and chicken is cooked throughout.
- Serve.
Nutrition Facts : Calories 562.6, Fat 10.3, SaturatedFat 2, Cholesterol 151, Sodium 293.2, Carbohydrate 55, Fiber 12.3, Sugar 6.3, Protein 61.4
SPICY CHICKEN WITH SWEET POTATOES
Spicy Chicken served with rice and sweet potatoes and some creme fresh. Deliciously light and filling and you will have alot of the ingrediants at home. Made it one day when I was bored and looking for new recipes!
Provided by alva24
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown off Chicken in wok - Leave aside.
- Cook onions for 3-4 mins, stirring all the time after 3/4 mins add the garlic.
- Add the turmeric, cummin , ground corriander, grama masala and chili powder.
- Stir All together.
- Add cup of water and chicken stock and re-add the browned chicken.
- Leave to simmer.
- Boil the sweet potatoes, don't let them get too soft.
- When ready take out the potatoes and chop into cubes.
- Add these to the Chicken Mix in wok.
- Leave to simmer.
- Serve with rice and creme fresh or natural yogurt.
Nutrition Facts : Calories 352.9, Fat 17.4, SaturatedFat 4.4, Cholesterol 92.8, Sodium 123.4, Carbohydrate 16.3, Fiber 3.9, Sugar 7.4, Protein 32.8
SPICY CHICKEN AND SWEET POTATO STEW
With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.
Provided by RCKim
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
- Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g
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