Sheet Pan Mojo Chicken And Plantains Recipes

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SHEET PAN DINNER WITH CHICKEN AND VEGGIES

Super easy one-pan meal in the oven made on a baking sheet.

Provided by Tyler Heikes

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 43m

Yield 4

Number Of Ingredients 8



Sheet Pan Dinner with Chicken and Veggies image

Steps:

  • Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
  • Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
  • Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.

Nutrition Facts : Calories 670.8 calories, Carbohydrate 21 g, Cholesterol 85.5 mg, Fat 53.6 g, Fiber 3.7 g, Protein 25.9 g, SaturatedFat 8.3 g, Sodium 1034.9 mg, Sugar 6.5 g

1 cup mayonnaise
1 (1 ounce) package ranch dressing mix
2 large skinless, boneless chicken breasts, halved lengthwise
olive oil, or as needed
1 ½ pounds red potatoes, halved or quartered if large
1 pound baby carrots
salt and ground black pepper to taste
¼ cup dry bread crumbs

CHICKEN STEW WITH SWEET PLANTAINS

Made on a Saturday afternoon, this accessible chicken stew (inspired by the dish mofongo) could deliver delicious Sunday sustenance from 11 a.m. onward.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16



Chicken Stew With Sweet Plantains image

Steps:

  • Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
  • Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
  • Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
  • Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
  • Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.

Nutrition Facts : @context http, Calories 705, UnsaturatedFat 31 grams, Carbohydrate 33 grams, Fat 47 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 12 grams, Sodium 1152 milligrams, Sugar 14 grams, TransFat 0 grams

3 pounds chicken parts, skin on
2 teaspoons ground cumin
1 teaspoon chile powder
4 teaspoons kosher salt, more as needed
3 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon finely grated orange zest plus the juice of 2 oranges (about 2/3 cup)
1 teaspoon finely grated lime zest plus the juice of 1/2 lime, more as needed
3 tablespoons extra-virgin olive oil, more as needed
2 large sweet, very ripe plantains (they should be black and yellow), peeled and sliced into 1/2-inch rounds
1 large onion, diced
1 red bell pepper, diced
3 garlic cloves, finely chopped
1 28-ounce can chopped tomatoes
1/2 cup sliced pitted green olives
Chopped cilantro, for serving

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