BAKED CRUNCHY CHIPOTLE RANCH CHICKEN WITH POTATOES
Crunchy Chipotle Ranch Chicken Tenders with roasted potatoes is a simple dinner with just 7 simple ingredients. This meal is sure to make the whole family happy!
Provided by Marzia
Categories Chicken
Time 35m
Number Of Ingredients 8
Steps:
- Position two racks near the center of the oven and preheat the oven to 425ºF. Line one of the baking sheets with parchment paper. Spray the other baking sheet with just a little cooking spray, set aside.
- chicken: mince the chipotle pepper. One pepper will yield a mild flavor, two will make it spicy. Add the chipotle peppers, 1 tablespoon of adobo sauce, and 2 tablespoons of ranch seasoning to a medium bowl with the sour cream and whisk to combine. Place the panko in a shallow baking dish. Dip each of the chicken tenders in the sour cream mixture, then dredge in the panko and place the tenders on the parchment lined baking sheet. Spray the chicken with cooking spray, this will help crisp up the breadcrumbs.
- potatoes: place the quartered potatoes in a large bowl, drizzle with 2 tablespoons of oil, 2 tablespoons of ranch seasoning, and 1 tablespoon of adobo sauce. Toss to combine. Spread the potatoes out onto the other baking sheet.
- bake: bake the chicken and potatoes for 16- 20 minutes carefully flipping halfway through. When you flip the chicken, be sure to spray the other side with cooking spray as well. The chicken is done when the inside temperature reads 165ºF . Depending on the size of the potatoes, they may require a few extra minutes in the oven. Mine were done in 20 minutes along with the chicken.
CHICKEN IN CHIPOTLE SAUCE WITH POTATOES
Prepare Chicken in Chipotle Sauce with Potatoes for a simple dinner entrée. This chicken in chipotle sauce is great for busy weeknights or weekends!
Provided by My Food and Family
Categories Chicken
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Blend first 4 ingredients in blender until smooth.
- Cook chicken in Dutch oven or deep large skillet on medium heat 3 min. on each side or until browned on both sides. Remove from pan; discard pan drippings. Add potatoes and onions to pan; cook 3 min., stirring frequently. Return chicken to pan. Add chipotle sauce; stir to evenly coat. Cover.
- Cook on low heat 20 min. or until chicken is done (165ºF) and potatoes are tender. Top with cilantro.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
CHIPOTLE ROASTED CHICKEN WITH POTATOES
The distinctive smoky, sweet flavor and heat of chipotle chile pepper, a dried and smoked jalapeño, is much sought after by those who love authentic Mexican cooking. Savor authentic flavor in this rub for roasted chicken.
Provided by McCormick Gourmet
Categories Entrees,
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line large shallow roasting pan with foil; spray foil with no stick cooking spray
- Mix chipotle chile pepper, oregano, paprika, cumin, garlic powder and sea salt. Toss potatoes with oil and 1 teaspoon of the spice mixture in large bowl. Spread potatoes on half of the baking pan.
- Mix brown sugar with remaining spice mixture. Rub onto chicken pieces, including under the skin. Arrange chicken, skin side up, on other half of baking pan. Loosely cover with foil
- Bake 40 minutes; remove foil. Turn and rearrange potatoes. Bake, uncovered, 20 minutes longer or until chicken is cooked through and potatoes are tender. Garnish with cilantro
Nutrition Facts : Calories 549 Calories
CHICKEN CHOWDER WITH CHIPOTLE
A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).
Provided by SharleneW
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
- Finely chop chili and set chile and sauce aside separately.
- Heat oil in large Dutch oven over medium heat.
- Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
- Stir in broth and bring to a boil.
- Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
- Remove chicken with a slotted spoon and cool slightly.
- Shred chicken with 2 forks then cover to keep warm.
- Remove pan from heat; let stand 5 minutes.
- Place 1/3 of broth mixture in a blender and process until smooth.
- Pour pureed broth mixture into a large bowl.
- Repeat procedure in 2 more batches with remaining broth mixture.
- Return pureed broth mixture to pan.
- Stir in potatoes and hominy; bring to a simmer over medium heat.
- Cook, uncovered, 20 minutes or until potatoes are tender.
- Stir in chicken and cream; simmer 5 minutes.
- Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
- Serve with lime wedges.
CREAMY CHIPOTLE CHICKEN SKILLET DINNER
A weeknight single-skillet dinner that packs a huge amount of flavor and just the right smoky heat. My family is lactose-intolerant and we adhere to a low fodmap diet. The small amount of garlic in the adobo works for us, but your mileage may vary. You can tone down the heat by serving this dish with a side of yellow rice or kick it up by adding in cayenne. Adding in the optional chipotle chilies approximately doubles the heat of the recipe.
Provided by Kayletta
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Heat a skillet over medium-high heat for 2 minutes. Mix together olive oil and garlic powder in a small bowl and drizzle into the hot skillet. Add diced chicken; cook and stir for 3 minutes. Add onion, cilantro, and adobo sauce, then immediately add oregano, sage, cumin, and paprika. Stir and cook for 5 minutes.
- Add beans, mushrooms, asparagus, and bell pepper; stir. Add chicken stock; bring to a simmer and cook until liquid is mostly gone, 10 to 15 minutes. Add chipotle peppers, pour in half-and-half, and return to a simmer. Add cotija cheese and gently stir until cheese melts, 1 to 2 minutes. Serve immediately.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 17.9 g, Cholesterol 65.6 mg, Fat 12.5 g, Fiber 5.4 g, Protein 27.3 g, SaturatedFat 4.3 g, Sodium 445.8 mg, Sugar 4.6 g
CHIPOTLE CHICKEN
Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
- Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
- Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.
CHICKEN IN CREAMY CHIPOTLE SAUCE
This is an easy, creamy and spicy dish, that can be served in about 45 minutes or less, depending on the chicken pieces you choose. Make it as hot as you like. Serve accompanied with white Mexican rice and a side of steamed vegetables. Adjust baking time if using boneless chicken breast so that they don't dry out.
Provided by Mami J
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
- Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
- Remove chicken from oven and let rest 5 minutes covered with the foil.
- Place chicken in individual serving plates and spoon sauce to cover. Serve.
CHIPOTLE CHICKEN SKILLET
A tasty spin on chicken and noodles, with less than 5 ingredients! Chicken, smoky Petite Diced Tomatoes with Chipotle along with egg noodles. Try it Midwestern style over mashed potatoes...you'll thank us later!
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- In an electric skillet combine the chicken, diced tomatoes and water. Heat to boiling and reduce heat to simmer and cook for 20 minutes.
- Stir in the egg noodles and cook an additional 20 minutes or until noodles are tender and mixture has thickened. Serve immediately. Option: Serve over rice or mashed potatoes.
Nutrition Facts : Calories 170 calories, Carbohydrate 24.8 g, Cholesterol 43.4 mg, Fat 2 g, Fiber 1.5 g, Protein 11.9 g, SaturatedFat 0.6 g, Sodium 243.9 mg, Sugar 0.5 g
CHIPOTLE CHICKEN
Steps:
- Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.
Nutrition Facts : Calories 284 calories, Fat 15g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
CHIPOTLE BBQ CHICKEN WITH POTATOES AND ONIONS
When it's time for something super hearty and über flavorful, you can't go wrong with this Chipotle BBQ Chicken with Potatoes and Onions recipe.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-low heat.
- Cut out back bone from each chicken with kitchen shears or sharp knife. Open chickens butterfly-style.
- Mix barbecue sauce, peppers and garlic until blended. Combine potatoes and onions in medium bowl. Add 1/3 cup barbecue sauce mixture; toss to coat. Spoon onto 4 sheets heavy-duty foil; fold to make 4 packets.
- Grill chickens 15 min.; turn. Add packets; grill 25 to 30 min. or until chickens are done (165ºF) and vegetables are crisp-tender, turning occasionally and brushing chicken with remaining barbecue mixture for the last 15 min. Cut slits in foil to release steam before opening packets. Cut up and serve one of the chickens with the cooked vegetables. Cool remaining chicken, then cover and refrigerate to use to prepare BBQ Chicken Arepa Melts another night.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
CHICKEN WITH CHIPOTLE ALFREDO SAUCE
Looking for a hearty dinner? Then check out this delicious chicken served with chipotle Alfredo sauce - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in chile and Alfredo sauce; cook 2 minutes, stirring frequently.
- Serve chicken mixture over pasta; sprinkle with cilantro.
Nutrition Facts : Calories 740, Carbohydrate 45 g, Cholesterol 185 mg, Fat 6, Fiber 2 g, Protein 41 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 1 1/2 g
CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes and limes make the dish especially fiesta-ready.
Categories Food Processor Chicken Potato Tomato Broil Sauté Kid-Friendly Quick & Easy Dinner Lunch Tortillas Chile Pepper Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Begin filling:
- Preheat broiler.
- Soak ancho chiles in boiling water (1 cup), 5 minutes.
- While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
- Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
- Heat tortillas:
- Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
- Boil potatoes:
- Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
- Finish filling:
- Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
- Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
- Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
- Gently stir in potatoes and reheat.
- Serve chicken and potatoes with warm tortillas and accompaniments.
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
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