Agave Jalapeno Chicken With Tomato Olivada Recipes

Steps:

• Coat chicken with agave set aside. Combine baking mix, ginger, seasoned salt and pepper mix well. Roll agave-coated chicken in seasoned mixture. Brown chicken in hot oil in nonstick skillet. Drain excess oil. Place chicken on rack in baking pan and bake at 350°F for 20 to 30 minutes or until juices run clear.

Steps:

• Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu place in a strainer and press out excess liquid. In large saucepan or Dutch oven, heat oil over medium-high heat until hot cook and stir onion, green pepper and garlic for 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, agave and vinegar. Bring to a boil reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

Steps:

• In a small pot, bring 3 ounces of water and jalapeño (including seeds) to a boil. Remove from heat and allow to steep 5 minutes. Strain and add agave. Stir to combine and let cool.

Steps:

• Preaheat oven 450.
• Arrange chicken skin side up in roasting pan and season with salt and pepper.
• In a bowl add oil,tomatoes, chilies, onion , garlic, salt to taste and toss well. Spread around chicken and roast in oven, 30 to 45 minutes, depending on which chicken parts you used.
• Transfer chicken to platter and keep warm, tented with foil. To the vegetables in pan add broth and boil, over moderate heat, scraping up the browned bits until it has thickened. Add lime juice. Serve chicken with sauce and vegetables.

Steps:

• Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper. Sprinkle both sides with salt and pepper. Heat oil in large skillet over medium heat. Working in batches, cook chicken breasts about 3 minutes per side, until browned. Remove and keep warm. In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, agave, thyme and tarragon. Simmer sauce about 15 minutes or until thick. Return chicken to sauce add olives. Cover and cook another 3 minutes. Season with salt and pepper, if desired. To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley.

Steps:

• In blender, purée jalapeño with 2 tablespoons agave and 1/8 teaspoon salt. Rub chicken with mixture cover and refrigerate 1 hour. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear. Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.TOMATO OLIVADA:In small bowl, mix agave and salt with tomato, onion, green pepper, olives, vinegar and olive oil.