Chicken Tango Recipes

TANGY CHICKEN BREASTS

Steps:

• Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
• Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

4-STEP CHICKEN MARENGO

Steps:

• Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

CHICKEN TINGA TACOS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

CHICKEN TINGA TOSTADOS

Steps:

• Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
• Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
• Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
• To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

CHICKEN TANGO

Steps:

• Pre- heat oven to 325° F. Bake tortillas for 10 minutes Let them cool. Blend tortillas into coarse powder, add Sargento cheese. Make sure cheese does not melt. Broil poblano peppers. Remove some charred skin. Chop ¼ red onion, garlic, poblano pepper and blend it well. Take ½ cup yoghurt in a bowl, add onion, garlic mixture. Add salt, pepper, lime juice, roasted cumin, red chili pepper, 1 tablespoons oil. Marinate chicken thighs in it for 30-45 minutes.
• For avocado sauce, blend avocado, 3tbsp yoghurt, ½ broiled poblano pepper, salt and lime juice.
• Toss the marinated chicken in tortilla and cheese mixture. Add olive oil in pan on slow heat. Add coated chicken and let it cook on both sides.
• For cole slaw finely chop red cabbage. Add salt, lime juice; mix it gently.
• To make spicy mango relish, chop mango into fine pieces and add small pieces of poblano pepper.

TANGY BAKED CHICKEN

Steps:

• Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.

BLACKENED CHICKEN FINGERS WITH WANGO TANGO SAUCE

Steps:

• Marinate chicken in the oil and hot sauce while blending blackening spices.
• Whisk sour cream and dressing with last 5 ingredients.
• Roll chicken strips in the dry mix one at a time and place on non-stick cookie sheet (do not layer).
• Spray tops of tenders with"Pam", or lightly brush with oil.
• Bake in top half of PREHEATED 425 degree oven for 10-15 minutes.
• Let cool, serve on platter with dipping sauce in the middle.