Chickencaliente Recipes

Steps:

• Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
• Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
• Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
• Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

Steps:

• Heat a large Dutch oven over medium heat, add 2 tablespoons of the olive oil. Season the chicken parts with salt and pepper. Working in batches, fry the chicken until golden brown, about 7 minutes per side. Set the browned chicken aside on a platter. Discard the oil. Return the Dutch oven to the heat and add the remaining oil. Saute the pancetta until golden brown, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and reserve. Add the onion, carrot, and celery and scrape up the browned bits with a wooden spoon. Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are golden brown, about 15 to 20 minutes. Add the garlic and marjoram or oregano and cook for 2 minutes more. Add the wine and cook over high heat, stirring frequently, until the liquid is reduced by about two thirds. Add the reserved pancetta, tomatoes, and puree; season with salt and pepper to taste. Bring the sauce to a slow simmer and partially cover. Cook, stirring occasionally, until the flavors come together, about 35 to 40 minutes. Preheat the oven to 350 degrees F. Add the chicken pieces to the simmering sauce and cook for 1 minute to heat through. Transfer the pan to the oven, and cook the chicken until tender, about 35 to 40 minutes. Remove the chicken from the oven and transfer the meat to a heated platter, and cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the parsley into the sauce, and season with salt and pepper to taste. Pour the sauce over the chicken and serve.
• Copyright 2001 Television Food Network, GP. All rights reserved

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 5 to 7 minutes. Stir in celery, onion, bell peppers, garlic, tomatoes, tomato juice, tomato paste, parsley, salt, basil, oregano, marjoram, and black pepper. Cover and let simmer until vegetables are no longer crispy, about 10 minutes.

Steps:

• Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Steps:

• In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
• Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

Steps:

• Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
• While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.

Steps:

• Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
• On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.
• Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
• Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Mix all the ingredients EXCEPT the corn chips in a large bowl.
• Put mixture into a casserole dish, and spread out evenly.
• Top with corn chips.
• Bake for 30-35 minutes.

Steps:

• Rinse the chicken and pat dry; sprinkle with 1 teaspoon salt, then toss with the flour. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, skin-side down; cover and cook until browned, 5 to 6 minutes per side. Transfer to a plate and set aside.
• Add the onion, rosemary and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about4 minutes. Add the wine, scraping up any browned bits from the bottom of the pot. Stir in the tomatoes and 1/2 cup water.
• Return the chicken to the pot, skin-side up. Cover and bring to a rapid simmer. Uncover, spoon the sauce over the chicken and continue simmering until cooked through, about 8 more minutes.
• Meanwhile, cook the polenta as the label directs; season with salt and pepper. Serve with the chicken.

Steps:

• 1. Wash and dry chicken breasts. Cut each breast into 6 pieces.
• 2. Place butter or margarine on top of chicken.
• 3. Pour Tapatio Sauce over butter or margarine, and add some Garlic Pepper.
• 4. Add Shredded Cheddar & Monterey Jack Cheeses.
• 5. Turn Crockpot onto HIGH for 8 hours. Stir occasionally.
• 6. During the 6th or 7th hour, add vegetables, avocados, & Tomatoes.
• 7. Serve with flour or corn tortillas or rice.

Steps:

• Place chicken and vegetables in a 3-qt. slow cooker; sprinkle with oregano. Pour sauce over top. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; break up slightly with 2 forks. Return to slow cooker. Serve with spaghetti. If desired, top with olives and cheese. Freeze Option: Place the first 6 ingredients in a freezer container and freeze. To use, place container in refrigerator 48 hours or until contents are completely thawed. Cook and serve as directed.

Steps:

• Sprinkle chicken with salt and pepper.
• In 12 inch skillet brown chicken in cooking oil about 15 minutes.
• Add onion and garlic; cook 5 minutes more.
• Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
• Remove chicken to platter, keep warm.
• Measure pan juices; add water to make 2 cups. Return to skillet.
• Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
• Spoon some sauce over chicken; pass remainding sauce.

Steps:

• Cut chicken breast into about 1 inch chunks and add salt. Coat a pan with non stick spray and brown the chicken.
• In a separate pot, coat with cooking spray and add chopped onion and bell pepper until translucent.
• Once chicken is browned and the onion- bell pepper mixture is translucent, transfer chicken into pot.
• Pour the chicken broth into the hot pan in which you cooked the chicken until all the brown bits lift from the pan then transfer the liquid to the pot with the chicken and vegetables.
• Add the can of stewed tomatoes, freshly minced garlic, dried oregano, and dried basil to the pot and set it to simmer.
• Brown the mushrooms then add to the pot.
• Let simmer for about 15-20 minutes then enjoy.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Saute chicken in bacon grease, with salt and pepper, until browned. Discard bacon and set chicken aside.
• To the pan add butter and melt; saute onion, garlic and mushrooms until onions are transparent. Stir in 1 cup wine, brown sugar and vinegar. Cook, stirring, until hot and bubbly; add chicken and carrots.
• Reduce heat to medium and cook 30 minutes, until chicken is well cooked and carrots are tender crisp.
• Blend together 1 tablespoon wine and cornstarch. Stir into chicken and mix well to thicken.

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a medium bowl, combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Cook, covered, on low 8-10 hours or until chicken is tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high 30 minutes or until sauce is thickened. If desired, sprinkle with parsley before serving.

Steps:

• Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.
• Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veg, if you like.

Steps:

• Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet).
• In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess).
• Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside.
• Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet.
• Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.
• Add in tomato paste; cook stirring constantly for 2 minutes.
• Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil.
• Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors).
• Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce).
• Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking.
• Season sauce with more salt if desired and black pepper about halfway through cooking.
• Serve with cooked pasta.