Cafe Lattes Chili Chicken Salsa Recipes

CHILE-RUBBED GRILLED CHICKEN WITH SALSA

Steps:

• Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
• Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
• Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
• Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
• Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim

CAFE LATTE

Steps:

• Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam. Brew espresso and pour into 4 cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

CAFé LATTE'S SALSA CHICKEN CHILI

Steps:

• Sauté chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
• Add group B and cook briefly, stirring constantly.
• Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for ½ hour or more.
• Adjust seasonings.
• Add lime juice to taste right before serving with choice of toppings.

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
• While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
• When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
• To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

SALSA VERDE CHICKEN CHILI

Steps:

• 1. In frying pan fry the chicken with a little salt and pepper in the oil until cooked.
• 2. Add a little oil to a large pot. Saute the chopped onion and garlic seasoned with salt and pepper to taste. Saute until onions are tender.
• 3. Stir in chicken, broth, salsa and cumin. Simmer for 1/2 hour.
• 4. Add jalapeno(s), bell pepper(s) and tomatillos. Simmer for 15 minutes.
• 5. Add cilantro and beans, simmer for 15 - 30 minutes.
• 6. Thicken if necessary, to thicken mix 1 T. corn starch with a little liquid from the chili. Mix in with the chili. Simmer another 10 - 15 minutes. Repeat if necessary.
• Can be made in a crock pot if chicken is cooked ahead of time.

CHICKEN WITH CITRUS SALSA

Steps:

• For salsa, in a small bowl, combine the grapefruit, orange and lemon. Combine the cilantro, lime juice, honey, lime zest and cayenne; stir into fruit mixture. Cover and refrigerate until serving., In a small bowl, combine the cumin, chili powder, salt, onion powder, garlic powder and oregano; sprinkle over chicken., Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

SOUP/CAFE LATTE'S CHICKEN SALSA CHILI RECIPE - (3.8/5)

Steps:

• To make chili: Warm olive oil in a large stock pot over medium heat. Saute chicken until cooked. Cook for 3 minutes or until onions are tender. Add pepper flakes, garlic,jalapenos, chicken stock, chili powder, tomatoes and tomato puree, kidney beans and hominy. Simmer 15 to 20 minutes. To serve: Add chopped cilantro and lime juice just prior to serving. Adjust seasoning to taste. Top with sour cream, chopped red onions, grated cheese and tortilla chips.

CAFE LATTE'S CHILI CHICKEN SALSA

Steps:

• 1. In a large, heavy pot, heat the olive oil over medium heat and sauté the chicken until opaque throughout. 2. Add the onions, reduce the heat to medium-low, and cook for 3 minutes, or until the onions are tender. 3. Add the pepper flakes, garlic, jalapeno, chicken broth, chili powder, tomatoes, tomato puree, and hominy. Simmer for 15-20 minutes, until everything is incorporated and the chili thickens to the desired consistency. To serve, add the cilantro and lime juice, and adjust the seasoning to taste. Ladle the chili into bowls, if desired, top with sour ream, chopped red onions, shredded cheddar cheese, and tortilla chips. Serves 2-3. ** Yes, this is supposedly THE Café Latte chili . . . . I made it but am skeptical that maybe they left out a "secret ingredient" in the book. ;)

SLOW COOKER SALSA VERDE CHICKEN CHILI

Steps:

• Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
• Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

CAFE LATTE'S CHICKEN SALSA CHILI

Steps:

• In a large stock pot, saute chicken in olive oil over medium heat until chicken is cooked. Add onions to chicken, reduce heat, and cook until onions are tender (5 minutes). Add remaining ingredients (except for chopped cilantro and lime juice). Simmer for 15-20 minutes. Add remaining cilantro and lime juice. Taste and adjust seasoning. Serve immediately. Optional: -Sour cream -Chopped red onions -Cheese -Corn chips

CAFE LATTE'S SALSA CHICKEN CHILI RECIPE

Steps:

• Saute chicken with onions and green peppers in frying pan. When chicken is fully cooked, add chili peppers, chili powder, cilantro, garlic and jalapeno peppers, cook briefly. Add chicken stock, garbanzo beans, kidney beans, tomatoes and tomato sauce, heat thoroughly, then add fresh lime juice. Serve with grated cheddar cheese, diced onions, sour cream and corn tortilla chips.