SKILLET-ROASTED CHICKEN WITH PICO DE GALLO
We love roasting chicken in our Lodge® cast iron pans, but were looking to spice it up a bit and came up with this dish--it's very easy. It was definitely a crowd-pleaser and I'm already being asked to make it again! I just made this for the two of us, but the recipe would be easily scalable!
Provided by AmyLeighNY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
- Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.
- Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.
- Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.
- Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Plate chicken and top with pico de gallo.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 20.4 g, Cholesterol 58 mg, Fat 26.5 g, Fiber 6.1 g, Protein 19.3 g, SaturatedFat 4.6 g, Sodium 2397.9 mg, Sugar 6.7 g
PICO DE GALLO CHICKEN QUESADILLAS
Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.
Provided by Tony Cortez
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
- In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
- Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
- In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 72.8 g, Cholesterol 65 mg, Fat 29.1 g, Fiber 6.7 g, Protein 31 g, SaturatedFat 10.9 g, Sodium 978.5 mg, Sugar 7.2 g
CHICKEN & CORN ENCHILADAS WITH PICO DE GALLO
This recipe was created tonight as a result of missing ingredients for what I originally planned to make for dinner. It was enjoyed so much that I decided to add it to the web site so that others could make them as well. Our 5 yr & 11 yr old DGDs joined us for dinner tonight and enjoyed it as well. NOTE--the amount of enchiladas you get depends on how much filling you put inside each tortilla. Using this recipe I made 20 enchiladas which left a bit less than 1/2 of a recipe to freeze for another quick meal.
Provided by CarrolJ
Categories One Dish Meal
Time 1h
Yield 20 enchiladas, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Mix first 8 ingredients of Meat Filling together until well mixed & set aside.
- In a medium size mixing bowl blend together the Sauce ingredients; the water, tomato paste, flour, 1 1/2 Tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
- Microwave the sauce ingredients for 5 minutes then set aside.
- Lay one flour tortilla on a flat surface (I use a plate).
- Place about 1 1/2 - 2 Tablespoons Meat Filling along the edge of the tortilla closest to you.
- Sprinkle 1 -2 teaspoons of the two mixed cheese along top.
- Roll tortilla away from you ending when the tortilla is completely rolled.
- Place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
- NOTE--As you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
- Repeat rolling tortillas until all the meat filling is used up.
- Sprinkle half of the remaining cheese over the top of the rolled tortillas.
- Cover the tops and ends of all the tortillas with the Sauce.
- Sprinkle the remaining cheese over the top of the Sauce.
- Bake 30 min in a preheated 350 degree oven.
Nutrition Facts : Calories 575, Fat 25.2, SaturatedFat 9.9, Cholesterol 73.5, Sodium 1474.8, Carbohydrate 61.1, Fiber 5.8, Sugar 7, Protein 28.4
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