Saturday, April 19, 2014

Fiesta Chicken Tacos with Mango and Jicama Salad Recipe

Photo: Randy Mayor; Styling: Jan Gautro

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to tryFiesta Chicken Tacos with Mango and Jicama Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Fiesta Chicken Tacos with Mango and Jicama Salad.

Add fresh fruits and vegetables to spicy chicken tacos for an inspired Mexican meal.

Yield: 4 servings (serving size: 2 tacos)
Ingredients

Salad:
3/4 cup (3-inch) julienne-cut peeled jicama
1/2 cup sliced peeled ripe mango
1/4 cup presliced red onion
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
Dash of black pepper

Tacos:
1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground chipotle chile pepper
1 cup presliced red bell pepper
1 cup presliced red onion
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 cup mixed salad greens

Preparation

1. To prepare salad, combine first 8 ingredients.

2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.

3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.

4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

Note:

Try this with a side of chipotle refritos.

Nutritional Information


Amount per serving
Calories: 320
Fat: 6.4g
Saturated fat: 1.1g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 1.3g
Protein: 30.4g
Carbohydrate: 36.1g
Fiber: 5.8g
Cholesterol: 66mg
Iron: 2.2mg
Sodium: 471mg
Calcium: 129mg

David Bonom, Cooking Light
MARCH 2009
 

More from the Chicken Recipes Kitchen:

Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe
Ancenis chicken with potatoes recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe    

Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spiedini of Chicken and Zucchini with Almond Salsa Verde.

Spiedini is Italian for "little skewers". These grilled kebabs are paired with a zesty sauce of herbs, nuts, citrus, and capers. For a backyard barbecue, prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with cooking spray and seasonings just before grilling.

Yield: 6 servings (serving size: 2 spiedini and 2 1/2 tablespoons salsa)

Salsa:
1 cup chopped fresh parsley
2 tablespoons chopped almonds, toasted
2 tablespoons chopped fresh chives
3 tablespoons capers, chopped
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced


Spiedini:
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preparation

1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.
2. Prepare grill to medium-high heat.
3. To prepare salsa, combine first 12 ingredients; set aside.
4. To prepare spiedini, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

Nutritional Information
 

Amount per serving
Calories: 187
Calories from fat: 26%
Fat: 5.5g
Saturated fat: 0.9g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1.1g
Protein: 28.7g
Carbohydrate: 6.3g
Fiber: 2.2g
Cholesterol: 66mg
Iron: 2.1mg
Sodium: 376mg
Calcium: 56mg

Joanne Weir, Cooking Light
JUNE 2008
 

More from the Chicken Recipes Kitchen:

Ancenis chicken with potatoes recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe  
Arroz Con Pollo Verde Recipe    
Arroz Con Pollo Recipe

Monday, April 14, 2014

Ancenis chicken with potatoes recipe



The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Ancenis chicken with potatoes  Recipe. Enjoy our collection of quick & easy recipes and learn how to make Ancenis chicken with potatoes.

Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

35ml olive oil
25g butter
1 x small free-range chicken, jointed
4 carrots, peeled and cut into thin batons
200g Charlotte potatoes, cut in half
50g almonds
250ml light chicken stock
chive stalks, to garnish
salt
pepper
 

Preparation

Pre-heat the oven to 200º C.

Drizzle some of the olive oil into the base of a roasting tray. Sit the carrots and Charlotte potatoes on top, then drizzle with the remaining olive oil. Season well.

Sit the pieces of chicken on top of the vegetables and dot with the butter. Roast for 20 minutes, then remove from the oven. Pour in the chicken stock and sprinkle the almonds into the tray. Return to the oven for 20-25 minutes until the chicken is cooked through.

Remove when ready and adjust the seasoning to taste. Spoon onto serving plates and garnish with chive stalks and black pepper before serving.

Adopted From Tesco realfood 


More from the Chicken Recipes Kitchen:

Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe  
Arroz Con Pollo Verde Recipe    
Arroz Con Pollo Recipe
Alfredo Broccoli with Chicken Recipe

Andy Water’s Thai chicken soup in a cup recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Andy Water’s Thai chicken soup in a cup Recipe. Enjoy our collection of quick & easy recipes and learn how to make Andy Water’s Thai chicken soup in a cup.

Takes: 12 mins to prepare and 18 mins to cook
Serves: 4

Andy Water’s Thai chicken soup in a cup is a simple fun recipe with a colourful twist.

Ingredients

2 skinless chicken breasts, thinly sliced
2tbsp rapeseed oil
1tbsp Thai green curry paste
15g fresh ginger, chopped into small matchsticks
350ml light coconut milk
450ml chicken stock
1tbsp fish sauce
150g egg noodles
100g green beans
1 large carrot, cut into matchsticks
25g fresh coriander, chopped
6 spring onions, thinly sliced
1 red chilli, deseeded and thinly chopped
1 lime, cut into 4 wedges

Heat the rapeseed oil in a pan. Once hot, add the Thai green curry paste. Cook gently for 1 minute, then add the chopped ginger.

Gently pour in the coconut milk, chicken stock and fish sauce. Bring to the boil and then turn down the heat, simmer for a minute.

Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes.

Add the green beans and carrots to the soup and simmer for a further 5 minutes.

Meanwhile, in a separate pan, pour enough boiling water over the dry noodles to cover. Bring to the boil and heat until the noodles are tender and cooked, approximately 2 minutes.

Add the coriander and spring onions to the soup.

Drain the noodles and divide between 4 cups - let the kids choose their favourite cups to serve the soup in, the more colourful the better!

Carefully pour the soup over the noodles. Sprinkle the chopped chilli on top and serve with wedges of lime – go light with the chilli, especially if the kids are doing the sprinkling and make sure everyone washes their hands thoroughly immediately afterwards!

A recipe from the Great British Chefs light meals and snacks collection.  


More from the Chicken Recipes Kitchen:

Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe  
Arroz Con Pollo Recipe
Alfredo Broccoli with Chicken Recipe
Grilled Chicken & Veggie Kabobs with Pitas Recipe

Adam Bennett's chicken soup safari recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Adam Bennett's chicken soup safari Recipe. Enjoy our collection of quick & easy recipes and learn how to make Adam Bennett's chicken soup safari.

Takes: 20mins to prepare, 70mins to cook and 30mins to cool
Serves: 4

This fun and tasty chicken soup will get the kids involved at all level from helping to mash right through to picking the meat off the bones.

Ingredients

2 chicken legs
1 carrot, peeled topped and tailed
1 onion, peeled
1 leek, white part only
100g (3½oz) butternut squash, peeled
1 bay leaf
1 sprig fresh thyme
1tsp salt
2 garlic cloves, unpeeled
1l (1¾ pints) chicken stock, or water to cover
8tbsp pasta animals

Place all of the ingredients, except the pasta, into a pan. Cover with cold water and bring to the boil.

As the water boils, skim off the foam and any impurities such as oil or fat with a large spoon. Reduce the heat, cover, and leave to simmer for approximately 1 hour.

Once the chicken is cooked through and is falling off the bone, remove the pan from the heat. Remove the chicken legs using a slotted spoon and place in a tray to cool.

Strain the remaining liquid through a sieve into a clean pan. Set the vegetables aside.

Place the pan over a low heat and bring to a simmer, the stir in the pasta animals and cook for 5-8 minutes until soft. Turn off the heat.

Meanwhile, mash the vegetables, making sure to pop the garlic cloves out of their skin.

The chicken legs should have cooled by now – get the kids to pick the chicken meat off the bones and roughly chop.

Return the mashed vegetables and chicken to the pan. Heat through and add a pinch of salt and pepper if needed.

Divide the chicken soup across 4 bowls and serve immediately.

A recipe from the Great British Chefs main meals collection

 
More from the Chicken Recipes Kitchen:

Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe
Arroz Con Pollo Recipe
Alfredo Broccoli with Chicken Recipe
Grilled Chicken & Veggie Kabobs with Pitas Recipe
Cowboy Chicken Casserole Recipe

Sunday, April 6, 2014

Creamy Chicken and Broccoli Curry Recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Creamy Chicken and Broccoli Curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make Creamy Chicken and Broccoli Curry.

Yield: 4 Servings
Cost per Serving: $.97

Ingredients

1 1/2 pounds chicken tenders
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 large onion, coarsely chopped (2 cups)
1 1/2 teaspoons hot (madras) curry powder
1 (14 oz.) can chicken broth
1 (10 oz.) box frozen broccoli florets, thawed
1/2 cup sour cream

Preparation

Place chicken tenders in a large bowl; sprinkle 1/2 tsp. salt and 1/4 tsp. pepper on top. Add flour and stir to coat chicken.

In a large nonstick skillet, heat half of oil over medium-high heat. Add half of chicken and cook, turning once or twice, until golden on both sides, about 4 minutes. Transfer chicken to a plate and repeat using remaining oil and chicken tenders.

Add onion, curry powder, and remaining 1/4 tsp. each salt and pepper to pan and cook, stirring, until onion softens, about 5 minutes. Add broth and bring to a boil. Reduce heat and simmer until sauce is reduced by half, 3 to 4 minutes. Return chicken to pan and cook, turning, for 2 minutes. Add broccoli and cook, stirring, for 1 to 2 minutes.

Using a slotted spoon, transfer chicken and broccoli to plates. Remove skillet from heat, stir in sour cream and then spoon sauce on top of chicken.

Nutritional Information

Amount per serving

Calories: 416
Fat: 20g
Saturated fat: 6g
Protein: 43g
Carbohydrate: 15g
Fiber: 3g
Cholesterol: 119mg
Sodium: 1mg

All You
FEBRUARY 2006 


More Chicken Recipes:

Chicken and Broccoli Casserole Recipe
Broccoli Chicken Casserole Recipe
Cheesy Chicken and Rice Casserole  
Swiss Chicken Casserole    
Lemon Basil Chicken Salad  
Chicken Salad Contessa  
Mustard Chicken Salad 

Save and Share Chicken and Broccoli Casserole Recipe
 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

Chicken and Broccoli Casserole Recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and Broccoli Casserole  Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and Broccoli Casserole.

Yield: 8 servings (serving size: about 1 cup)
For crisper broccoli, remove it from the boiling water after three minutes. Serve with a simple green salad.

Ingredients

3 quarts water 
1 (12-ounce) package broccoli florets 
4 (6-ounce) skinless, boneless chicken breast halves 
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce) 
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise 
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted 
1 cup (4 ounces) grated fresh Parmesan cheese, divided 
Cooking spray 

Preparation

Preheat oven to 400°.
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Nutritional Information

Amount per serving

Calories: 276
Calories from fat: 25%
Fat: 7.8g
Saturated fat: 3.5g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.1g
Protein: 31.1g
Carbohydrate: 18.9g
Fiber: 2.1g
Cholesterol: 66mg
Iron: 1.6mg
Sodium: 696mg
Calcium: 365mg

Elizabeth Bacon, Cooking Light
SEPTEMBER 2005
More Chicken Recipes:

Broccoli Chicken Casserole Recipe
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole  
Lemon Basil Chicken Salad
Chicken Salad Contessa  
Mustard Chicken Salad

Save and Share Chicken and Broccoli Casserole Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
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