Chicken Elia Recipes

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CHICKEN PEPIAN



Chicken Pepian image

Provided by Ellie Krieger

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 pound fresh tomatillos
1 large poblano pepper (about 2 1/2 to 3 ounces), seeded and cut into 4 pieces
2 tablespoons olive oil
1/2 cup raw unsalted pumpkin seeds
5 peppercorns
2 whole allspice
1/2 teaspoon whole cumin seed
1 medium onion, chopped
4 cloves garlic, minced
1 cup chopped fresh cilantro leaves, plus 1/4 cup for garnish
1 cup low-sodium chicken broth
1 medium (2-inch) jalapeno pepper, seeded and roughly chopped
1/2 teaspoon salt
4 (6-ounce) boneless skinless chicken breast halves, pounded to 1/2-inch thickness
Lime wedges

Steps:

  • Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.
  • Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate.
  • In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.
  • Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.
  • Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.
  • Excellent source of: Protein, Niacin, Vitamin B6, Vitamin C, Vitamin K, Iron, Phosphorus, Potassium, Selenium
  • Good source of: Fiber, Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Copper, Magnesium, Manganese, Zinc

Nutrition Facts : Calories 440, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 95 milligrams, Sodium 400 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 43 grams

CHICKEN ELIA



Chicken Elia image

A friend gave this to me. It's named for her friend Elia, who created the recipe. The best part of the chicken is the crispy skin that results from using the honey. If you use skinless chicken breasts, it won't be as good. This really smells good while it's cooking, too. Delicious, quick prep chicken!

Provided by Barb Witherspoon

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breast halves, with skin
4 teaspoons olive oil
4 teaspoons lemon juice
4 teaspoons soy sauce
4 teaspoons dried rosemary
4 teaspoons salt
4 teaspoons fresh ground pepper
4 teaspoons garlic powder
4 -6 teaspoons honey

Steps:

  • Place chicken breast on a cookie sheet lined with aluminum foil.
  • (You will be sorry if you don't do this; the juices will spill over and will be tough to scrub off.).
  • Sprinkle each piece of chicken with 1 tsp each of olive oil, lemon juice, soy sauce, rosemary, salt, pepper, and garlic powder.
  • Drizzle 1-1 1/2 tsp honey over each piece of chicken.
  • Cover loosely with plastic wrap and marinate for several hours.
  • Bake, uncovered, at 350 degrees for one hour.

Nutrition Facts : Calories 208.7, Fat 11.5, SaturatedFat 2.7, Cholesterol 46.4, Sodium 2708.9, Carbohydrate 10.6, Fiber 1.4, Sugar 6.6, Protein 16.5

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