Baja Chicken Recipes

Steps:

• Season chicken with salt and pepper. In a large saucepan, brown in a little oil on all sides. Remove, and set aside.
• Add onions, garlic, bell pepper, and jalapeno to pan. Saute until vegetables have softened. Add the cumin, coriander, chili powder, and oregano to pan. Cook and stir another minute.
• Add the broth, tomatoes, corn, and chicken. Bring soup to a boil, then reduce heat, and simmer for 20 minutes.
• Just before serving, stir in the lime juice and cilantro. Top with any or all of the garnishes.

Steps:

• Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
• Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

Steps:

• mix all ingredients except chicken in a bowl.
• add chicken and let marinate 24 - 48 hours.
• take chicken out of marinade and place in a 9x13 baking dish.
• bake uncovered in a 425 degree F oven for 30 minutes.
• cover and bake at 325 degrees F for 30 more minutes.
• while still warm place in a mixer and slowly beat with paddle to shred or shred by hand when cool enough to do so.
• serve over rice or wrapped in a tortilla.
• Alternate cooking method using a grill.
• reserve 1/3 of marinade.
• mix chicken into the rest of marinade.
• marinate 24 - 48 hours.
• cook the chicken on a grill until outside is slightly blackened.
• put in a 9x13 pan
• add the reserved marinade.
• cover and bake at 325 degrees F for 30 minutes.
• shred as described above.

Steps:

• Rinse and dry the chicken pieces and put them into a shallow glass dish.
• Put the allspice, peppercorns, and cinnamon stick into a spice grinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.
• Heat the oven to 375 degrees F.
• Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.

Steps:

• PREHEAT oven to 400 degrees F. Spray large skillet with cooking spray. Add chicken; cook on medium heat until chicken is cooked through, stirring occasionally. Stir in salsa. Reduce heat to medium-low; simmer 5 min.
• SPOON chicken mixture evenly over crust; sprinkle with peppers and cilantro. Top with cheese.
• BAKE 10 to 15 min. or until cheese is melted.
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Steps:

• Whisk or stir together all ingredients.
• Place meat in a rectangular shaped pan or dish and pour marinade over all contents.
• Turn and move pieces to ensure best coverage of marinade. (Turn halfway through if you are at home.).
• Marinate for 4 or more hours (or overnight).
• Grill until cooked thoroughly!

Steps:

• Combine the green onions, chiles, garlic, lime juice, parsley or cilantro, cloves and the ground pepper.
• Cut deep slits in the chicken breast then fill in with the mixture. Secure the open end with a toothpick to keep the stuffing from falling out.
• Beat the egg then combine with the soy sauce and pepper sauce.
• Lightly dust chicken with the flour, dip in the egg mixture and roll in the bread crumbs.
• Heat the oil to 375 degrees F. and fry the chicken until its golden brown for at least 3 to 4 minutes on each side.

Steps:

• Heat grill to medium heat.
• Mix dressing and cumin until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally.
• Remove corn from grill; set aside to cool. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until done (165ºF).
• Cut chicken into thin strips, then cut kernels off corn. Combine corn and pico de gallo.
• Top tortillas with corn mixture, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slice 1/2 of the jalapeno pepper, 1/2 of the bell pepper, and 1/2 of the onion into rings for topping. Set aside.
• Combine ground chicken and cilantro in the bowl of a food processor; season with adobo seasoning, cumin, and Mexican seasoning. Add remaining peppers and onion. Pulse until mixture is combined. Shape into 8 burgers.
• Place burgers on a rimmed baking sheet lined with a drip tray.
• Bake in the preheated oven for 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place 1 slice of pepper Jack cheese on top of each burger. Add onion, bell pepper, and jalapeno slices on top.
• Spread Mexican sour cream onto each hamburger bun. Top with a chicken burger and serve immediately.

Steps:

• Bring a large pot of salted water to a boil.
• Add chicken, then reduce heat, cover and simmer until chicken is tender, 30 to 40 minutes.
• Prepare Seasoning Mix.
• Drain chicken and pat it dry.
• Cool completely, then cut into 8 serving pieces.
• Cut a long, deep pocket in meaty part of each piece, filling each pocket with about 2 tablespoons of Seasoning Mix.
• Heat oil in a deep-fryer or large skillet to 375F (190C) or until a 1-inch bread cube turns golden brown in 50 seconds.
• On a large plate, combine flour, salt and pepper; coat chicken pieces, shaking off any excess flour.
• Dip pieces into beaten eggs, then roll them in bread crumbs to coat thoroughly.
• Fry in batches (without crowding) until golden brown, 2 to 3 minutes on each side.
• Drain on paper towels.
• Seasoning Mix:.
• Peel and coarsely chop onions.
• Place them with remaining ingredients in a blender or food processor fitted with the steel blade.
• Process 1 to 2 minutes, until fairly smooth. (This mixture can be spooned into a jar and refrigerated several weeks for use as needed.).