SAUTEED CHICKEN WITH QUICK MOLE SAUCE AND CILANTRO RICE
Simmer chicken breasts in an easy version of mole sauce made with peanut butter, cocoa and spices.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Puree 1 cup of the cilantro with 13/4 cups water in a blender.
- Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, until opaque, about 1 minute. Add the cilantro water and 1/2 teaspoon salt and bring to a boil. Cover, reduce the heat to low, and cook, undisturbed, until the rice is tender and absorbs all the liquid, about 18 minutes. Let stand, covered, until ready to serve. Fluff with a fork and stir in the remaining 1/2 cup cilantro before serving.
- Sprinkle the chicken with 1/2 teaspoon of the five-spice, 3/4 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of oil a large skillet over medium-high heat. Add the chicken and cook, flipping once, until golden brown on both sides and partially cooked through, 6 minutes per side. Transfer the chicken to a plate.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chile powder, garlic and remaining 1/2 teaspoon five-spice and cook, stirring, for 30 seconds. Add 1/2 cup water and stir to combine. Add the nut butter, soy sauce, sugar, and cocoa powder and whisk until combined. Add 1 more cup water and bring to a simmer.
- Add the chicken to the sauce and simmer, flipping occasionally, until it is cooked through and the sauce has thickened, about 12 minutes. Serve the chicken and mole sauce with the cilantro rice on the side.
CHICKEN MOLE
Chicken Mole
Provided by Jenny Wells
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g
EASY CILANTRO-LIME RICE
Serve this cilantro-lime rice with tequila-lime chicken!
Provided by Leanne Kramer Chesshir
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. Stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
- Stir cilantro, corn, green onions, and lime zest into rice until well-mixed.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 27.1 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 650.2 mg, Sugar 0.7 g
CHICKEN MOLE WITH FOUR CHILES
An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!
Provided by Ty
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
- Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
- Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
- If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
- Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
- Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
- Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
- Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 36.1 g, Cholesterol 70.1 mg, Fat 31.4 g, Fiber 7.3 g, Protein 31.7 g, SaturatedFat 7.2 g, Sodium 174.5 mg, Sugar 13.5 g
CHICKEN MOLE WITH CILANTRO LIME RICE AND BEANS
Make and share this Chicken Mole With Cilantro Lime Rice and Beans recipe from Food.com.
Provided by tnap65
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse rice in strainer until water runs clear. Bring rice, 2 1/4 cups water, and to simmer over medium heat. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 16 to 18 minutes.
- While rice cooks, chop onion and drain tomatoes. Microwave oil, raisins, chili powder, cocoa, and onion in bowl, stirring occaisionally, until onions is softened, about three minutes. Process broth, peanut butter, tomatoes, and onion mixture in blender until smooth, about 1 minute. Transfer puree to 12 inch skillet; set aside.
- Drain and rinse beans. When rice is finished cooking, add beans, cover and let sit for 10 minutes.
- Meanwhile trim chicken, pat dry. Season with salt and pepper. Add chicken to skillet with sauce and bring to simmmer over medium heat. Cover skillet, reduce heat to medium low and cook until chicken is done and sauce is thickened.
- While chicken cooks, mince cilantro. Grate 1 teaspoon lime zest and squeeze 1 tablespoon juice from lime. Cut remaining lime into wedges.
- Add 1/4 cup cilantro and lime zest and juice to rice and beans, fluff with fork to combine. Sprinkle chicken with remaining cilantro and serve with rice and beans.
Nutrition Facts : Calories 1036.4, Fat 44.6, SaturatedFat 11.6, Cholesterol 191, Sodium 477.8, Carbohydrate 104.7, Fiber 14.8, Sugar 16.4, Protein 57.1
CILANTRO-LIME CHICKEN
As a working mom and home cook, I strive to have fabulous, flavor-packed dinners that make my family smile. Nothing is more awesome than a slow-cooker recipe that makes it seem as though you've been cooking in the kitchen all day! -Mari Smith, Ashburn, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.
Nutrition Facts : Calories 253 calories, Fat 17g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 390mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
CILANTRO-LIME CHICKEN
This is from Diabetic Cooking. I haven't made it but it sounds like it would be good chicken meat for fajitas?
Provided by BeansnRice
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each chicken breast into 8 pieces.
- Cut each onion into 8 wedges.
- Remove three strips of peel from the lime with vegetable peeler and cut into very fine shreds.
- Juice lime and set aside 2 tablespoons of juice.
- Preheat a wok or large skillet and add oil to pan.
- Once oil is heated (about 30 seconds) add chicken, jalapeno and gingerroot.
- Stir-fry over medium-high heat until chicken is no longer pink (about 3-5 minutes).
- Reduce heat and add onions.
- Stir-fry about 5 more minutes.
- Add lime peel, reserved juice and chopped cilantro; stir-fry about 1 minute.
- Add soy sauce and sugar, mixing well until heated through.
Nutrition Facts : Calories 220.5, Fat 8.6, SaturatedFat 0.9, Cholesterol 68.4, Sodium 378.3, Carbohydrate 7.1, Fiber 1.1, Sugar 2.8, Protein 28.2
ISLAND LIME CHICKEN AND RICE
Make and share this Island Lime Chicken and Rice recipe from Food.com.
Provided by retiree09
Categories One Dish Meal
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken well in oil in 12-inch skillet over medium heat; season with salt and pepper. Combine corn syrup, lime peel, lime juice and rum flavoring; pour over chicken. Reduce heat, cover and cook over low heat until chicken is tender, 20 to 25 minutes.
- While chicken is cooking, bring broth to a boil in medium saucepan. Stir in contents of rice and seasoning packets; bring to a boil. Cover tightly; cook over low heat until all liquid is absorbed, about 25 minutes.
- Remove from heat; stir in cashews. Remove chicken from skillet; keep warm. Remove excess fat from pan drippings with paper toweling. Bring pan drippings to a boil; cook, stirring constantly, until reduced to glaze consistency. Arrange rice and chicken on serving platter. Spoon glaze over chicken.
Nutrition Facts : Calories 413.8, Fat 23.9, SaturatedFat 5.7, Cholesterol 92.8, Sodium 678.2, Carbohydrate 15.5, Fiber 0.4, Sugar 4.8, Protein 34.1
CROCKPOT CILANTRO LIME CHICKEN WITH CORN & BLACK BEANS
Make and share this Crockpot Cilantro Lime Chicken With Corn & Black Beans recipe from Food.com.
Provided by xaashley
Categories Chicken
Time 8h15m
Yield 2 gallon bags, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer.
- Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.
- Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.
Nutrition Facts : Calories 497.6, Fat 14, SaturatedFat 2.2, Cholesterol 75.5, Sodium 145.3, Carbohydrate 60, Fiber 13.3, Sugar 1.2, Protein 39
ONE PAN CILANTRO-LIME CHICKEN AND RICE WITH BLACK BEANS
Make and share this One Pan Cilantro-Lime Chicken and Rice With Black Beans recipe from Food.com.
Provided by karnikh1
Categories Mexican
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
- If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
Nutrition Facts : Calories 474.8, Fat 7.9, SaturatedFat 1.2, Cholesterol 72.6, Sodium 169.7, Carbohydrate 63.1, Fiber 8.3, Sugar 2.2, Protein 37.2
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