SOUTHWEST CITRUS CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cilantro, sweet red onion, chicken and citrus dressing are great with our Spring Mix.
- Make the Salad:
- Place salad greens, cilantro, yellow pepper, & onion into a large salad bowl.
- Drizzle desired amount of dressing over salad & toss.
- Serve onto 4 individual dishes.
- Arrange chicken strips on top of each salad & serve.
SOUTHWEST CHICKEN BAKE
End a busy day with our zesty Southwest Chicken Bake! Made with salsa and melty cheese, the whole family will want southwest chicken over and over again.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Add seasoning mix to chicken in medium bowl; toss to evenly coat.
- Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.
- Bake 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice.
Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
SOUTHWEST CHICKEN THIGHS
Tender, juicy and flavorful, these thighs are great for weeknight dinners! This one-pot meal can be served as is or over rice. VIDEO https://www.youtube.com/watch?v=_1vgFNZo2mk
Provided by CLUBFOODY
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350ºF. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.
- Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tablespoons Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.
- Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.
- When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.
Nutrition Facts : Calories 517.8, Fat 36.5, SaturatedFat 15.7, Cholesterol 141, Sodium 702.4, Carbohydrate 27.2, Fiber 4, Sugar 3.6, Protein 21.5
SOUTHWEST CHICKEN
I discovered this recipe one Sunday afternoon in the WW magazine when I was looking to find a different way to prepare chicken. This recipe is very easy and very tasty. I served it with rice and green beans. The chicken can be cooked immediately after using the rub, but for a more intense flavor, marinate for a couple of hours in the fridge or overnight.This chicken has a sweet and spicy flavor and can be served with a squeeze of fresh lime.
Provided by cookinrooky
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking.
- Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray.
- Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.
Nutrition Facts : Calories 506.9, Fat 31.5, SaturatedFat 9, Cholesterol 155.2, Sodium 1324.8, Carbohydrate 15.2, Fiber 0.7, Sugar 13.6, Protein 38.9
PANTRY CHICKEN CASSEROLE
Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot RO*TEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
- Bake in the preheated oven until heated through, about 20 minutes. Serve warm.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 42 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 3 g, Protein 29.7 g, SaturatedFat 11.8 g, Sodium 948.9 mg, Sugar 7.5 g
SOUTHWEST CHICKEN SOUP
Make and share this Southwest Chicken Soup recipe from Food.com.
Provided by chef 1026044
Categories Poultry
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil to medium in large soup pot.
- Brown meat, onion, garlic and spices.
- Add all canned ingredients and bring to low boil.
- Reduce heat and simmer 15 minutes.
- Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
- Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.
SOUTHWEST CHICKEN
Grilling season is fast approaching. This is one of my OAMC recipes that we love to cook on the grill. Adapted from Southern Living.
Provided by bmcnichol
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine first six ingredients.
- Rub mixture on chicken breast halves.
- If making OAMC, freeze in a freezer bag up to 6 months.
- Thaw before grilling.
- To make: Grill, covered with grill lid, over medium-high heat 6 to 7 minutes on each side or until done.
Nutrition Facts : Calories 145.4, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 1316.4, Carbohydrate 2.1, Fiber 0.7, Sugar 0.1, Protein 25.6
SOUTHWESTERN CHICKEN
Make and share this Southwestern Chicken recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large nonstick frypan with cooking spray, and place over high heat until hot.
- Add chicken, stir fry 3 minutes.
- Stir in chili powder and cumin.
- Remove chicken from frypan, set aside.
- Add oil to frypan, and heat over medium high heat.
- Add green pepper strips and onion, stir fry 3 minutes.
- Return chicken to frypan and stir in corn and salsa.
- Stir fry 2 minutes more or until thoroughly heated (Alternately, thinly sliced into strips, turkey, beef or pork may be used).
Nutrition Facts : Calories 249.7, Fat 5, SaturatedFat 1, Cholesterol 72.6, Sodium 442, Carbohydrate 25.8, Fiber 4.2, Sugar 3.9, Protein 28.2
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