1 small onion, chopped
1 green pepper, chopped
1 T. oil
2 32 oz. cans chicken broth
1 15 oz can black beans, rinsed
1 15 oz. can kidney beans, rinsed
1 14 1/2 oz can diced tomatoes
3 cups chopped cooked chicken
1 cup frozen corn
1/2 t. cumin
2 T. freshly squeeze lime juice
Garnish: sour cream, cheese, tortilla chips
Saute onion and green pepper in oil for five minutes. Stir in chicken broth and next 8 ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and add fresh lime juice. May add cilantro if desired.
Tags: Mexican, Chicken, Soup
No Comments Posted by Carl in Chicken, Tahoe
Friday, November 23rd, 2007
RECIPE INGREDIENTS
1 tbsp Fresh Cilantro
3 tbsp Lime Juice
1 tbsp Vegetable Oil
pinch Salt
pinch Pepper
Sour Cream
Taco Cheese
Fajita Chicken Breasts
Tortilla Chips
RECIPE DIRECTIONS
In a wok add 3 tbsp of lime juice and 1 tbsp of vegetable oil on med-high heat. Cut two chicken breasts into small cubes and add salt and pepper. Add chicken to your pre-heated wok and cook until golden brown. (10-12 minutes depending on your heat).
In a mixing bowl, add your chicken and chopped cilantro and toss all the ingredients together until mixed thoroughly. Scoop out the chicken/rice mixture onto the tortilla chips. Add taco cheese and bake in the oven at 350 F for about 10 minutes.
Tags: Lime Blaster Chicken Nachos
260 Comments Posted by Crud in Appetizer, Cheese, Chicken, Main Course
Friday, November 23rd, 2007
Chicken Cacciatore
RECIPE INGREDIENTS
1 baked chicken
5 ounces red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
3 ounces sherry
16 ounces marinara
3 ounces olive oil
1 ounce garlic
RECIPE DIRECTIONS
Bake chicken in a 360 degree F oven until cooked completely through and golden brown in color.
Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender. Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.
On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.
Garlic Mashed Potatoes
RECIPE INGREDIENTS
2 pounds red potatoes
1 pound soft butter
5 ounces Romano cheese
1 tablespoon oregano
Salt to taste
1/4 cup chopped garlic
RECIPE DIRECTIONS
Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.
Tags: Buca di Beppo Chicken Cacciatore with Garlic Mashed Potatoes
395 Comments Posted by Crud in Chicken, Main Course
RECIPE INGREDIENTS
1 tbsp Fresh Cilantro
3 tbsp Lime Juice
1 tbsp Vegetable Oil
pinch Salt
pinch Pepper
Sour Cream
Taco Cheese
Fajita Chicken Breasts
Uncle Ben's Spanish Rice - (90 second microwave pouch)
Flour Burrito Tortillas (Large)
RECIPE DIRECTIONS
In a wok add 3 tbsp of lime juice and 1 tbsp of vegetable oil on med-high heat. Cut two chicken breasts into small cubes and add salt and pepper. Add chicken to your pre-heated wok and cook until golden brown. (10-12 minutes depending on your heat).
Heat your microwavable rice and pour it into a mixing bowl. Add your chicken and chopped cilantro to the rice and toss all the ingredients together until mixed thoroughly. Heat your tortillas and scoop out about a cup of the chicken/rice mixture onto a tortilla. Add a handful of the taco cheese and sour cream. Roll and enjoy your cilantro-lime blaster burritos.
306 Comments Posted by Crud in Chicken
RECIPE INGREDIENTS
4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons minced fresh cilantro leaves
24 corn tortillas
RECIPE DIRECTIONS
In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.
Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.
Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.
Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of chicken mixture on 1 tortilla, roll tightly and close with a toothpick.
In large cast iron skillet, heat 1/2-inch of canola oil to 350 degrees F.
Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.
Remove and drain on paper towel. Remove toothpicks and serve with guacamole and Ninfa's Green Sauce.
270 Comments Posted by Crud in Appetizer, Chicken, Main Course
