CASHEW CHICKEN
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
- Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
- Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
CHICKEN MOLE
Chicken Mole
Provided by Jenny Wells
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g
CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
- Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
- Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
- Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
- Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
- Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
- Photgraph by Con Poulos
CHICKEN MOLE
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico.
Provided by Jeanne Thiel Kelley
Categories Chicken Chocolate Sauté Low Cal High Fiber Cinco de Mayo Dinner Almond Healthy Potluck Tortillas Simmer Chile Pepper Bon Appétit Soy Free
Yield 12 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
- Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
- Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
- Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
- Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.
CHICKEN MOLE
Make and share this Chicken Mole recipe from Food.com.
Provided by Strawberry Girl
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Place the chicken breasts in a baking dish and set aside. In a large non-stick saucepan, heat the oil.
- Add the green onions and garlic and saute over medium heat for 1 minute. Add the tomato puree, raisins, water and coriander and cook over low heat for about 10 minutes uncovered.
- Pour the sauce over the chicken and bake for 30-45 minutes until chicken is cooked through.
CHICKEN MOLE WITH CHIPOTLES
Steps:
- Coat chicken on all sides with cumin. Sprinkle with salt and pepper.
- Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.
CASSIE'S CAESAR CHICKEN SALAD
This is a delicious chicken salad that I came up with when my husband was starting Adkins. Great on top of mixed greens or on bread of choice. When adding caesar dressing and mayo you should do this to taste, I suggest more mayo than caesar so the taste is not too intense or salty. We eat this on top of romaine lettuce, I personally treat it as lettuce wraps, it's DELISH!! Perfect for a hot summer lunch or dinner. One last thing, I specifically use Kraft light mayo because it isn't as sweet, I don't know how any other light mayonnaise would taste so I suggest using regular mayonnaise if using another brand.
Provided by CassieW22
Categories Lunch/Snacks
Time 32m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Boil chicken breasts in water seasoned with garlic powder and salt, about 30-45 minutes.
- While chicken is boiling dice your veggies and put in a small to medium mixing bowl.
- Add 1/2 of the caesar and 1/2 of the mayo to the bowl, taste if in need of more flavor add more dressing, or less flavor add mayo, reserve left over dressing and mayo.
- Cover bowl and place in refrigerator so flavors mesh together.
- When Chicken is finished cooking, remove from water onto plate and place in refrigerator.
- Once chicken is cooled shred and mix into bowl with your veggies, use remaining caesar and mayo to taste and texture.
- Put a hefty spoonful on top of mixed greens or sandwich bread.
Nutrition Facts : Calories 108.4, Fat 9.2, SaturatedFat 1.6, Cholesterol 15.2, Sodium 182.2, Carbohydrate 2.3, Fiber 0.3, Sugar 1.1, Protein 4.1
CHICKEN MOLE WITH FOUR CHILES
An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!
Provided by Ty
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
- Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
- Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
- If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
- Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
- Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
- Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
- Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 36.1 g, Cholesterol 70.1 mg, Fat 31.4 g, Fiber 7.3 g, Protein 31.7 g, SaturatedFat 7.2 g, Sodium 174.5 mg, Sugar 13.5 g
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