Achiote Chicken With Queso Fresco Recipes
ACHIOTE CHICKEN WITH QUESO FRESCO
Make and share this Achiote Chicken With Queso Fresco recipe from Food.com.
Provided by Jed J.
Categories Mexican
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all spices, Achiote Paste and Orange Juice.
- Pour Marinade over Chicken and Marinate Overnight.
- Remove Chicken from Marinade (Reserve Marinade).
- Place Chicken on an sheet pan or roasting pan.
- Top Each Chicken breast with 2 slices of onion.
- Bake Chicken until done and onion is caramelized.
- Bring Marinade to boil, reduce to simmer and allow to reduce to coat back of spoon.
- Pan Chicken, Top with dash of marinade on each piece and top with Queso Fresco.
- Serve, topped with cilantro.
Nutrition Facts : Calories 149.8, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 336.3, Carbohydrate 3.4, Fiber 0.4, Sugar 2.1, Protein 25.4
ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT (FRENCH FRIES)
An incredible roasted chicken dish served with delicious deep fried Yucca Root french fries! This recipe is the "Grand Prize WInner" in the chicken category, from contestants all across America - Courtesy of Food Network - Ultimate Recipe Showdown By Amparo Alam
Provided by JusMeLinnie
Categories Whole Chicken
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Rotisserie Chicken:
- Rinse the chicken very well, and cut off all the fat.
- Tuck the wings under the back of the chicken.
- Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote.
- Spread paste on the chicken and rub well from outside to inside.
- Let stand in the refrigerator for 2 hours or more, for a good flavor.
- Preheat oven to 350.
- Put the chicken in the roasting pan with lid.
- Cook, covered, for 1 1/2 hours, or until it is golden brown.
- Yucca Root:
- After you have peeled and boiled the yucca, cut it into a French fry shapes.
- In a deep pot or a deep-fryer heat oil to 350 degrees F.
- Fry the yucca in batches, if necessary, until golden brown and crispy.
- Sprinkle with salt. to taste.
- Aji sauce:
- Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
- Cheese sauce:
- Blend queso fresco, red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
- Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping.
Nutrition Facts : Calories 1824.8, Fat 128.8, SaturatedFat 27.2, Cholesterol 250.2, Sodium 873, Carbohydrate 104.7, Fiber 6.4, Sugar 10.6, Protein 64.5
SMOTHERED CHICKEN QUESO CASSEROLE
This easy, cheesy chicken casserole packed with creamy queso rice, green chiles and taco-seasoned chicken breasts will be an instant hit at the dinner table-even the picky eaters will love it!
Provided by By Madison Mayberry Hofmeyer
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
- In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
- Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
- Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Cool 10 minutes. Garnish with tomatoes and cilantro.
Nutrition Facts : Calories 440, Carbohydrate 36 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g
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