* Exported from MasterCook * Chiapas Fiesta Chicken Stew Recipe By : 365 Easy Mexican Recipes by Marge Poore.
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Mexican
Volume 2-4, Apr.'99 Carrots
Fruit Main Dishes
Onions Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 T Vegetable oil
12 Chicken thighs -- skinned
1 md White onion -- halved/sliced
4 Garlic cloves -- chopped
3 medium Carrots -- peeled and cut into
- 1/2-inch rounds
1 1/2 teaspoons Salt
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground allspice
1/2 teaspoon Dried thyme
1 teaspoon Dried oregano
1/2 cup Dry white wine
1 cup Chicken broth
3 medium Zucchini -- in 1/2" rounds
1/2 medium Head cabbage -- coarsely chopped
12 Pitted dried prunes
1/4 t Freshly ground pepper
Pickled jalapeno peppers
Cilantro -- for garnish Preheat oven to 350 degrees F. In a flameproof casserole, heat oil
over medium heat. Add chicken thighs and cook, turning, until
lightly browned on both sides, about 6 minutes total. Add onion,
garlic, and carrots. Sprinkle on salt, cinnamon, allspice, thyme,
and oregano. Cook, stirring, 1 minute. Add wine and chicken broth. Bring to a boil, stirring up browned
bits from bottom of pan, and cook 2 minutes. Cover casserole and
transfer to oven. Bake 20 minutes. Add zucchini, cabbage, and prunes. Cover and bake 20 to 25 minutes,
or until vegetables are tender. Stir in freshly ground black pepper.
Serve stew garnished with sliced pickled jalapeno peppers and
cilantro. Source: 365 Easy Mexican Recipes by Marge Poore.
Shared on FareShare 4-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Adobo with Black Bean and Orange Salad Recipe By : McCall's Magazine, Jan. '99 "Fast Low-fat Family Dinners"
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Citrus
Main Dishes Salads
Volume 2-4, Apr.'99 Beans Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Chicken:
1/4 cup orange juice
1/4 cup lime juice
1 teaspoon cumin
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon paprika
4 (5 oz.) boneless skinless chicken breast
halves -- tenderloins removed
olive oil cooking spray
Salad:
2 large navel oranges -- peeled
white pith removed -- cut into segments
-- halved
1 cup canned black beans -- rinsed
3/4 cup jicama -- diced/peeled
2 tablespoons chopped red onions
2 tablespoons minced jalapeno chile
2 tablespoons mint leaves -- julienned
2 tablespoons lime juice
1/4 teaspoon salt
lime wedges/mint sprigs -- for garish Chicken: In resealable food storage bag, combine orange and lime juice,
cumin, garlic oregano, salt and paprika; add chicken. Seal bag; turn to
coat chicken. Marinate at room temperature 20 minutes. In medium bowl, combine all salad ingredients. Let stand at room
temperature, tossing occasionally. Remove chicken from marinade; reserve marinade.pat chicken dry with paper
towels. Heat large nonstick skillet over High heat. Remove from heat; with
spray, coat skillet. Return to heat. Add chicken; cook, turning twice, 6-7
minutes, until browned and no longer pink at center. Remove chicken from
skillet to plate; keep warm; let stand 5 minutes. Wipe out skillet; add reserved marinade. Boil gently 2 minutes. Cut
chicken crosswise on diagonal into thin slices. Arrange on 4 plates.
Drizzle each with 2 tsp. boiled marinade. Serve with bean salad; garnish. Makes 4 servings. Per serving; 205 calories, 22 g protein, 24 g. carbohydrate, 3 g fat, 47
mg cholesterol, 681 mg sodium McCall's Magazine, Jan. '99 "Fast Low-fat Family Dinners"
MC formatting and Posted on FareShare 4-99 by bobbi744@acd.net
ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Chalupas Recipe By : Some Like It Hot-Junior League Of McAllen, Texas
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Mexican
Volume 2-4, Apr.'99 Cheese
Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 chicken breast halves -- skinned and boned
1 cup chopped green onions
2 large jalapenos -- chopped
1/4 cup jalapeno juice
1 1/2 cups sour cream
Fried chalupa shells
8 ounces shredded Monterey Jack cheese
Shredded lettuce
Diced tomato
Diced onion
Guacamole Boil chicken and chop into chunks. Mix chicken with onions, jalapenos,
juice, and sour cream. Spread over chalupa shells; sprinkle with cheese. Broil until bubbly; top with lettuce, tomato, onion, and guacamole. Posted on FareShare 4-99 by Summer Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Fajitas and Salsa Recipe By : Some Like It Hot-Junior League Of McAllen, Texas
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Mexican
Main Dishes Onions
Peppers Sauces
Tomatoes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds chicken breasts -- boned and skinned
2 medium onions -- thinly sliced
1/2 cup lime juice
4 teaspoons finely chopped garlic
1/2 teaspoon ground pepper
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano -- crushed
1 red bell pepper -- cut into thin strips
1 green bell pepper -- cut into thin strips
Salsa -- * recipe below
1 dozen tortillas Cut chicken breasts into strips. Place chicken and onions in pan. Set
aside. Mix together lime juice, garlic, pepper, cumin, and oregano. Pour over
chicken and onions; cover; marinate 2 to 4 hours in refrigerator, stirring
occasionally. {Do not exceed 4 hours or the texture of the chicken will be
altered.} Heat skillet; add chicken and onions, red and green bell
peppers, and 1 to 2 tablespoons marinade {to keep mixture from sticking to
pan.} Stir fry just until chicken becomes opaque and is no longer pink. Do not
over cook. Place about 1/2 cup of the mixture in the center of a warm tortilla. Top with salsa. Accompany with Spanish rice. SALSA: 1 pound tomatoes, diced
3/4 cup diced onion
2 tablespoons chopped cilantro
1 jalapeno pepper, chopped
1/2 teaspoon chopped garlic
3/4 teaspoon ground cumin
3/4 teaspoon dried, crushed oregano
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon lime juice Combine all ingredients. Cover and refrigerate for at least 2 hours before
serving. Posted on FareShare 4-99 by Summer Summer3605@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Guisada Recipe By : Some Like It Hot-Junior League Of McAllen, Texas
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Mexican
Volume 2-4, Apr.'99 Main Dishes
Onions Tomatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds fryer chicken
3 cloves garlic -- peeled
2 teaspoons salt
1/4 cup oil
1 teaspoon pepper
3 tomatoes -- chopped
1 onion -- chopped
1 serrano pepper -- chopped
3 bay leaves -- crushed Place chicken, garlic, and salt in pot; cover with water and boil until
tender. Skin, bone, and shred chicken and place in skillet with oil;
saute. Add remaining ingredients; simmer about 10 minutes, covered. Can be
served in flour tortillas topped with grated cheese, or as a meat dish
with Spanish Rice and Frijoles. Posted on FareShare 4-99 by Summer Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Rice Casserole Recipe By : Taste Of Home Annual Recipes 1999
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Carrots
Onions Rice
Volume 2-4, Apr.'99 Casseroles Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 1/2 pounds broiler-fryer chicken -- cut up
2 quarts water
2 teaspoons salt
3 cloves garlic -- minced
1/4 teaspoon dried thyme
3 cups uncooked long grain rice
1 can {10 3/4 oz.} condensed cream of chicken
soup -- undiluted
1 can {10 3/4 oz.} condensed cream of mushroom
soup -- undiluted
3 stalks celery -- diced
2 medium onions -- diced
1 medium carrot -- grated Place chicken, water, salt, garlic, and thyme in a Dutch oven. Cover and
cook until chicken is tender, about 1 1/4 hours. Remove chicken; cool. Debone and cut into chunks. Skim fat from broth. Place 3 cups of broth in a
bowl. {Save remaining broth for another use.} Add chicken and remaining
ingredients. Place in a greased 13 x 9 x 2-inch baking dish. Cover and bake
at 350 degrees for 35 to 40 minutes or until rice is tender.Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Salvatore Recipe By : Sal Gilbertie, Kitchen Herbs (Gilbertie Herb Farm)
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Chicken
Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 24 garlic cloves -- peeled & thinly sliced
1 Tbs. chopped fresh rosemary
2 tsp. chopped fresh sage
Salt & pepper to taste
4 whole chicken breasts -- boned with skin intact
2 Tbs. unsalted butter
3 Tbs. fresh lemon juice 1. Combine garlic, rosemary and sage. Loosen one side of skin from breast
and place 1 tsp. garlic mixture under the skin. Replace skin & tuck under
edges of chicken breast and place in shallow baking pan. Season with salt
& pepper. 2. Bake at 400 degrees for 35 to 40 minutes or until golden brown. 3. Melt butter in heavy skillet over medium heat. Add remaining garlic
mixture and stir until garlic is tender, about 5 minutes. Blend in lemon
juice. Season with salt & pepper. 4. Place chicken breasts on serving plates and spoon on garlic sauce. Sal Gilbertie, Kitchen Herbs (Gilbertie Herb Farm)
Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - -
|
