Chicken Hacienda Recipes

HACIENDA CHICKEN

Steps:

• Saute onion in butter in saucepan.
• Add next 9 ingredients, mix well.
• Add chicken, cover saucepan.
• Bring to boil; reduce heat.
• Simmer 1 hour.
• Add rice and olives, simmer another hour.

CHICKEN HACIENDA

Steps:

• Roll chicken in seasoned flour.
• Brown in skillet with butter.
• Preheat oven to 350.
• Remove chicken and saute onions, garlic and green pepper.
• Add pimento and uncooked rice.
• Stir over heat 2 minutes.
• Add chicken broth, chili powder, comino seed, salt and pepper.
• Put rice mixture into greased casserole dish and arrange chicken breasts over top.
• Bake uncovered for 1 1/2 hours.

CHICKEN TAMALES

Steps:

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
• Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
• Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
• in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

CHICKEN CHIMICHANGAS

Steps:

• In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
• Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
• When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
• Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
• To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

HACIENDA HOT DOGS

Steps:

• Cut a lengthwise slit three-quarters of the way through each hot dog and to within 1/2 in. of each end. Fill pocket with 2 tablespoons cheese. , Place in an ungreased 13x9-in. baking dish. Pour taco sauce over hot dogs. Bake, uncovered, at 350° for 15-17 minutes or until cheese is melted. , Spread the inside of each bun with 2 tablespoons refried beans. Layer with lettuce, hot dog, tomato, pepper rings and cilantro.

CHICKEN ENCHILADAS

Steps:

• Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, and chili powder; cook until onion is translucent, 8 minutes.
• Add tomatoes and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.
• Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese, and pickled jalapenos among tortillas; roll tightly. Place seam sides down in a 9-by-13-inch baking dish.
• When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.