SALSA MARINATED CHICKEN WITH MEXICAN RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Using the large holes of a box grater, grate the tomatoes and the onion into a bowl. Add the garlic, chile peppers and cilantro and stir to combine. Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator. Place the remaining salsa in a large resealable plastic bag and add the EVOO. Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Double-bag the chicken in case the first bag leaks. Marinate in the refrigerator for 30 minutes and up to 2 hours.
- Preheat a grill or a grill pan to medium-high heat.
- Meanwhile, melt the butter in a medium pot over medium heat. Add the rice and cook, stirring, until golden brown, 3 to 4 minutes. Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.
- If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.
- Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill. Serve the chicken with the rice.
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
SALSA-MARINATED CHICKEN
Make and share this Salsa-Marinated Chicken recipe from Food.com.
Provided by mydesigirl
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler or prepare grill.
- In a shallow bowl,combine 1/2 cup salsa and the tomato paste and stir until blended.
- Add the chicken,turn to coat and let stand while you prepare the vegetable salsa.
- In a medium bowl,combine the remaining 1 cup salsa,the bell pepper,corn,scallion,lime juice and cilantro.
- Broil or grill chicken 4 inches from the heat for about 4 minutes per side or until the chicken is cooked through.
- Place the chicken on 4 plates,spoon the vegetable salsa on the side and serve.
Nutrition Facts : Calories 197.7, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 726, Carbohydrate 16.1, Fiber 3.2, Sugar 4.9, Protein 30.3
CHICKEN AND TURKEY MARINADE
A 24 hour marinade, guaranteed to please every time. Chicken or turkey is always moist, and tender. Use half of a recipe for a chicken, or the full recipe for a turkey of up to 25 pounds. Everyone will clamor for this recipe!!! Use the drippings from the pan to make gravy as usual. It is not necessary to strain drippings first.
Provided by emmaxwell
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
- Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so. Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 6.2 g, Cholesterol 0 mg, Fat 44.3 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 6 g, Sodium 1590.5 mg, Sugar 0.8 g
THE ABSOLUTE BEST CHICKEN OR TURKEY WITH MARINADE
This has to be the best tasting grilled chicken or turkey that I have ever had. I usually marinate overnight to really get the flavor in the meat, but you can do it for a couple of hours if you need. I wouldn't.
Provided by Your Sangoma
Categories Chicken
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a bowl or ziplock bag. Add chicken or turkey. Marinate over night. Remove from fridge 30 minutes before cooking. I usually cut the chicken or turkey into 1 1/2 - 2 inch cubes before marinating.
Nutrition Facts : Calories 2067.8, Fat 106.8, SaturatedFat 25.2, Cholesterol 735.8, Sodium 2686.5, Carbohydrate 9.3, Fiber 0.3, Sugar 6.5, Protein 251.7
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