CHICKEN OLE FOIL SUPPER
These Mexi-style chicken packets can be assembled ahead and frozen if you like. Just thaw them overnight in the fridge, then grill as directed. I like to serve them with warm tortillas and fresh fruit on the side. -Mary Peck, Salina, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Mix beans, corn and salsa; divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, sealing tightly., Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.
Nutrition Facts : Calories 405 calories, Fat 13g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 766mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein. Diabetic Exchanges
CHICKEN OLE
"The recipe for this zesty stovetop dinner came from a grocery store demonstration several years ago," reports Robi Huggins of Anchorage, Alaska. "It goes together in the time it takes to set the table. Our children particularly enjoy it over tortilla chips."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.
Nutrition Facts :
CHICKEN OLE
I found that is a great low fat recipe, that is also high in protein and low in carbs!! I got this from Low Fat, Low Calorie, Low Cholesterol Light Cooking Cookbook Special Notes: I used yogurt instead of sour cream and it tasted great! I also used parsley instead of chutney ..
Provided by qiltkitty
Categories Chicken
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine salsa, mustard and lime in large container.
- Add chicken, turning to coat.
- Cover; marinate in refrigerator for at least 30 minutes.
- Melt margarine in large skillet over medium heat until foamy.
- Remove chicken from marinade; reserve marinade.
- Add chicken to skillet; cook about 10 minutes or until brown on both sides.
- Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
- Remove chicken to serving platter.
- Boil marinade over high heat for 1 minute; pour over chicken.
- Garnish with parsley.
- Serve with Sour Cream.
Nutrition Facts : Calories 364.6, Fat 14.6, SaturatedFat 3, Cholesterol 151, Sodium 857.1, Carbohydrate 4.7, Fiber 1.4, Sugar 1.7, Protein 51.8
EASY CREAMY CHICKEN OLE
A super-easy recipe that works in the oven or crockpot. Serve over rice or noodles. Cook time is based on oven directions.
Provided by Parsley
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- For the oven: Preheat oven to 375.
- Place chicken in a 13 x 9 baking dish.
- Combine all remaining ingredients, mix very well and pout over chicken. Turn once to coat all sides.
- Cover w/ foil and bake at 375 for 30 minutes.
- Remove cover and bake uncoveres for additional 20-25 minutes, or until chicken is done.
- Crockpot: Place chicken in crockpot.
- Mix everything else together and pour over chicken.
- Cover and cook on low for about 7 hours or until done.
Nutrition Facts : Calories 279.1, Fat 16.8, SaturatedFat 9.5, Cholesterol 120.2, Sodium 402.7, Carbohydrate 3.7, Fiber 0.4, Sugar 0.6, Protein 27.2
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
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
- Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
- Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
CHICKEN OLé! (LOW FAT)
My family has loved this casserole for years. I don't remember where I got this, and I was surprised not to find this same one on Zaar, but it's so easy and tasty I thought I would share it. I've been unable to find Ore-Ida Cheddar Browns here lately, I don't know if they quit making them or what, so I just use plain hashbrown squares and sprinkle with cheddar cheese. I always double this recipe and use a 9X13, and still it never lasts long! It's one of those dishes that just doesn't seem lowfat. My husband calls it one of his "hurt me meals" because he always eats too much! Enjoy!
Provided by Chef PotPie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350*.
- Arrange the 4 frozen Cheddar Browns in bottom of an 8" casserole sprayed with cooking spray.
- Add cooked chicken in an even layer.
- Mix together soup and canned tomato/jalapeno.
- Pour this mixture over chicken.
- Bake 40-45 minutes until potatoes are done and sauce in bubbly hot.
CHICKEN OLE CASSEROLE
Make and share this Chicken Ole Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 13x9 inch baking dish with nonstick cooking spray.
- Layer with half the tortilla strips and half the chicken; set aside.
- In a bowl, mix together the soup, milk, onion, garlic, chiles, and salsa; mix well.
- Spread over the chicken.
- Layer with remaining tortilla strips and chicken.
- Sprinkle with cheese.
- Bake in a 300° oven for 1 1/2 hours.
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 CASSEROLE OLE'
This is always a winner! I've tried to make it as low fat as possible. 545 Calories/serving. Leftovers are yummy!
Provided by Sarah Rachele
Categories Chicken Breast
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Just in case you didn't see, boil the chicken now.
- Mix together soups, and chilies in a small bowl and set aside.
- Mix cheeses in a small bowl and set aside.
- Spray a 13X9X2-inch baking dish with cooking spray.
- Layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture.
- Repeat layers with remaining ingredients starting with tortillas and ending with cheese.
- Pour evaporated skim milk evenly over top of casserole and let stand for one hour.
- Bake at 350°F for 50-60 min or until it is brown and warm throughout. Let casserole cool for fifteen minutes before serving.
Nutrition Facts : Calories 671.9, Fat 34.6, SaturatedFat 15.9, Cholesterol 107.3, Sodium 1828.8, Carbohydrate 39.2, Fiber 1.6, Sugar 9.9, Protein 49.4
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 OLE
Chicken breasts marinated with Grey Poupon® and taco sauce with lime juice make a quick and very tasty dinner. Top with a dab of sour cream and this recipe will surely please even the pickiest eaters! I like to serve this with a side of refried black beans.
Provided by Dollface
Categories Mexican Recipes
Time 1h25m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk taco sauce, mustard, and lime juice together in a shallow baking dish; add the chicken and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 to 4 hours.
- Remove chicken from marinade and shake to remove excess moisture; reserve marinade.
- Melt butter in a large skillet over medium heat. Cook chicken in melted butter until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour reserved marinade into the skillet; continue cooking until the marinated is hot and reduces in volume slightly, 3 to 5 minutes. Top each breast with a dollop of sour cream.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 8.7 g, Cholesterol 95.8 mg, Fat 14.3 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 862.4 mg, Sugar 0.2 g
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